Part of a daily balanced diet

Full of flavour, and part of a daily balanced diet

Yoghurt is a delight to eat. Available in different textures and flavours (firm, smooth, to drink, 0%, plain, flavoured or with fruit...), it is a great snack and so easy to useful for cooking.

Yoghurt is not only enjoyable by anyone in the family, it's also full of nutritional benefits, and healthy.
It can be eaten at all sorts of occasions: first thing in the morning, last thing at night - and anytime in between.


Milk: a raw material of quality

The nutritional composition of yoghurt and fermented milks based on cow's milk is essentially linked to that of the original milk.

Many factors influence the composition and nutritional quality of the milk: race, region, season, time of milking and of course food intake. All of these are important, because quite simply good milk in means good yoghurt out!

Good source of protein, nutrients and minerals

Yoghurt and fermented milks are nutritionally dense foods, providing many essential nutrients necessary for the growth, development and protection of the human body.

  • Contains 4 to 5 g of high quality protein per pot.
  • Delivers two important B vitamins, B2 and B12 - essential for the renewal of cells – and vitamin A - involved in vision, skin protection...
  • Has 180 to 200 mg of calcium per pot, and calcium is good for bones and teeth.
  • Also contains phosphorous, potassium, zinc, iodine and magnesium.

In Europe, due to their exceptionally high quality nutritional value, yoghurts and fermented milks products may use many of the permitted nutrition claims such as "source of calcium", "source of vitamin B2", "source of vitamin B12".

Fat and energy

The fat content of yoghurt is quite low but depends on the milk used: it can vary from 0% (fat free yoghurt) to about 4% for whole milk yoghurt. Traditional yoghurt, made with semi-skimmed milk is 1.5%. The fat in dairy influences the smoothness and taste.

The energy value of products is variable as they are lighter, sweet, sweetened, enriched with cream or fruit, etc. Classic plain yoghurt is about 6% carbohydrates, while fruit yoghurt and sweetened (with the addition of sucrose) are around 15%.

Easy to digest

Yoghurts combine the nutritional properties of milk with the digestion of yoghurt.

It provides an interesting nutritional alternative for people suffering from lactose intolerance as an enzyme produced by the bacterial cultures, hydrolyzes or predigests from 20 to 30% of the milk’s lactose and continues to act in the intestine. It allows people with an intolerance to avoid upsets (flatulence, diarrhea).

This is important, since people with lactose intolerance often exclude all dairy foods from the diet which can lead to poor calcium intake. Next to that, calcium in dairy foods is more easily absorbed into the body than calcium from other providers.

Yoghurts fill you up

Yoghurts and yoghurt drinks are ideal snacks between meals.

A recent study compared strawberry-flavoured yoghurt with a chocolate bar on four different parameters of satiety (hunger, appetite, desire to eat and fullness) and the amount of calories consumed at dinnertime.

While the yoghurt drink or the chocolate bar did not influence the amount of calories consumed at dinnertime, there was a significantly higher feeling of satiety with the drinking yoghurt than the chocolate bar. By extrapolation, this meant that consumers were less likely to eat another snack between meals.

The authors* of the study believe this is probably due to the higher protein content of the yoghurt.

* Didier Chapelot and Flore Payen, Comparison of the effect of a liquid yoghurt and chocolate bars on satiety: a multidimensional approach, British Journal of Nutrition (2009).

Different people, different needs

Requirements for nutrients differ at different ages and life stages. For example, during rapid child growth and at a certain more advanced age, people need extra protein and minerals.


A very suitable nutritional composition

Yoghurts and fermented milks ideally suit the nutritional needs of seniors: nutrient density makes food interesting for the elderly.
  • Rich in calcium. Seniors need more because they absorb and fix it less.
  • Significant contribution to protein intake.
  • Easy fluid intake - a yoghurt is 70 to 88% water.

Convenience and indulgence
  • Packaged in individual format. You can vary products and pleasures throughout the day.
  • Easy, soft consistency makes them easy to eat and swallow.
  • Fresh dairy products offer a large variety, both in terms of flavours and texture. As a result, they are eaten with pleasure, even by seniors who have lost appetite.


Yoghurt is an excellent source of calcium, which is essential for the healthy growth and maintenance of teeth and bones amongst other important functions.

Bone is living tissue that changes constantly, with bits of old bone being removed and replaced by new bone. During childhood and adolescence, much more bone is deposited than withdrawn, so the skeleton grows in both size and density. Up to 90 percent of peak bone mass is acquired by age 18 in girls and by age 20 in boys, which makes youth the best time to invest in one's bone health.

High quality protein, important for growth:
Yoghurt and milk deliver high-quality protein, and this is essential as it provides all of the amino acids the body needs to function correctly.

Interestingly the protein present in yoghurt tends to be more readily digested than protein present in milk. This is due to the pre-digestion of milk proteins that occurs through the action of the bacteria present in yoghurt.

Vitamin B
Yoghurts and fermented milks are interesting sources of vitamins B2, B5, B9 and B12.

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