Dairy
Low Fat
Low-fat yoghurt is fermented from partly skimmed milk so fat sits below whole-milk levels (definitions vary by jurisdiction). The taste is sharper, the body lighter, and industrial versions may add milk protein or thickeners to mimic creaminess. Fine for breakfast and snacks when calories are a concern; less ideal for high-heat sauces unless stabilised or tempered carefully. Strain low-fat yoghurt to improve body for dips. Compare sugar—many fruit low-fat pots compensate with sweetness.
Also known as: Lowfat yogurt
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History
Diet culture drove mass adoption of low-fat yoghurt in Western supermarkets.
Low-fat fruit yoghurt became a default “healthy” dessert and snack worldwide.
Backlash against watery low-fat texture pushed protein fortification and Greek low-fat lines.
Low-fat remained a major SKU band beside resurgent full-fat natural pots.