TODAY

TODAY   |  April 11, 2013

Decoding the grocery store yogurt aisle

Registered dietitian Frances Largeman-Roth has the skinny on how to navigate the multitude of yogurt choices at your neighborhood grocery store, from Greek yogurt to non-dairy options.

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This content comes from Closed Captioning that was broadcast along with this program.

>>> this morning on "eat smart today" choosing the right yogurt. you probably noticed it's one of the biggest aisles of the supermarkets these days. she's here with us. good to see you.

>> good to see you.

>> i was stunned be i the numbers, $7 billion industry. i don't know why i was surprised because the aisle is packed.

>> it has exploded since 2000 . yogurt has gone crazy. more of us are eating it and a ton more options.

>> let's look at some options so we can make the best ones. what is that? what does it mean?

>> it's locally made, they usually use grass-fed cows. and you only can buy it regionally. this one is from vermont, there's one in atlanta we love called atlanta fresh. but again, you're only going to find it in your local market. it is more expensive.

>> nondairy yogurt. this is exploding because so many people are going vegan. so the first one to come out with soy and now a lot of people are avoiding soy now you have coconut milk . this is one right here.

>> can i try this?

>> this is coconut milk yogurt. and the thing with the non-dairy, they have to use more sugar to get the fermentation going. and low protein.

>> more sugar, less protein.

>> these are your options but you have to look at the ingredient list. a lot of times it's a lot longer than a traditional yogurt.

>> all right. moving on to greek greek yogurt .

>> this is really what caused the boom. so you have several different styles. what you want to be careful about here is companies saying they have a greek-style yogurt.

>> what does it mean?

>> it's triple strength. they use three times the milk, which is why there's so much more protein. as much as 3 ounces of meat. it's a great thing to have in the morning, fills you up as a breakfast. but a lot of companies are trying to cut costs so they're not using the triple milk and they're adding whey protein . if you it's whey protein , it's not traditionally made.

>> can you have it as a snack?

>> absolutely. and a lot of companies are now making smaller containers for snacking.

>> nice.

>> if you're having it for breakfast, about 200 calories, no more than 4 grams saturated fat, for a snack, half that.

>> got it in my head. moving on. we've got our beautiful selection here. this is cultured milk .

>> okay.

>> so it's thinner. you want to try it.

>> kefir.

>> and great for making smoothie smoothies because it's so liquidy and smooth. and you're not going to get as much protein.

>> and they tend to have about 7 grams.

>> okay.

>> per serving and can have a bit more sweetener in it. go for the plain, add your own fruit.

>> and it's easy because it makes it portable. i like that.

>> very good, francis. a lot of us --

>> thank you.

>> we'll be back in a moment. this is "today" on nbc.

>>> get in there. coming up tomorrow, joy bauer tomorrow has calories, cooking time and costs.

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