Nutrition specialists at Dairy Australia say yogurt is a nutrient dense food that carries the substantial benefits that are traditionally linked to dairy such as calcium for bones, vitamins and minerals, proteins and carbohydrates.

"Of all the convenience foods available today - yogurt is probably among the most healthy of choices," Dairy Australia's chief nutritionist Dr Malcolm Riley said.

Dairy Australia was responding to recent concerns expressed about the benefits of yogurts with added sugar and fruits.

“Yogurt is rich in nutrients, and with all the benefits of milk and dairy products including calcium, phosphorus and proteins which are all necessary for strong bones, healthy teeth and overall good health," Dr Riley said.

Low fat yogurts are one range of dairy products that provide consumers with choice according to tastes and preferences.  The addition of ingredients such as fruit and sugars will vary on food products and all of these are identified on the Nutrition Information Panel.

The National Health and Medical Research Council Dietary Guidelines for Australian Adults acknowledges that moderate use of sugars can improve the palatability of food and increase overall nutrient consumption.

"Dairy products are labelled in accordance with the relevant food standards codes regarding nutrition, fat and energy and this information is outlined clearly on the packaging for consumers," Dr Riley said.

Food products meet the requirements of Food Standards Australia New Zealand (FSANZ) and have strict regulations that control nutritional information panels on packaging including fat, energy and nutrient content.

For further information contact Dr Malcolm Riley on 03 96943856 or This email address is being protected from spam bots, you need Javascript enabled to view it

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Background:

Statistics:

For calendar year total supermarket sales of yogurt increased 4.4 per cent to 123 million kilograms (123,000 tonnes) and value increased 10.8 per cent to $600 million. The average price is $4-86 per kg.

Strongest growth in the yogurt category is regular yogurt [up 7.2 per cent], against low fat yogurts [up 2.8 per cent] and no fat yogurts [up 3.3 per cent]. These modified yogurts make up 65 per cent of the market which was down 1.0 share point from last year.

Relevant References

Extract from NHMRC Dietary Guidelines for Australian Adults, A Guide to Healthy Eating outlines the position on sugar:

The evidence for sugars role in the aetiology of dental caries is strong.  When energy intake exceeds energy expenditure over a sustained period, overweight or obesity will result.  Excess dietary energy intake – from whatever source, including sugars – can thus contribute to weight gain, overweight and obesity.  Inappropriately high levels of intake of sugars may also displace other nutrients from the diet.  No other links to the causation of specific disease have been identified.

On the other hand, moderate use of sugars as sweeteners or to add flavour may actually improve the palatability of food and increase overall nutrient consumption.  There is no evidence that, for most Australians, consumption of up to 15-20 per cent of energy as sugars is incompatible with a healthy diet.  Consumption of greater amounts than this could lead to a decrease in nutrient density.  A diet without any sugar would be impractical, hence this guideline ‘Consume only moderate amounts of sugars and foods containing added sugars’.