Dairy
Flavour Profile
Flavour profile describes how yoghurt is finished after fermentation—plain and natural pots, vanilla and honey sweetened cups, fruit and berry swirls, citrus, chocolate, coffee, and savoury herb blends for dips and marinades. The base gel may be the same; sugar, purée, extract, or herbs rewrite how it is eaten and when it appears on a menu. Plain and natural remain the cook’s default for raita, marinades, baking, and savoury sauces. Sweet profiles suit breakfast and dessert; savoury herb yoghurts stand ready for grilled meats, flatbreads, and mezze. When a recipe needs neutral tang, reach for plain; when it wants ready sweetness or spice, match the named profile.
Also known as: Fruit-on-the-bottom / flavored yogurt, Yaourt nature / aux fruits, Plain dahi / flavoured misti-style sweets, Plain laban with herb mezze uses
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.94 g
- Saturated Fat 6.32 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.93 g
- Polyunsaturated Fat 0.32 g
- Cholesterol 31.5 mg
- Sodium 81.3 mg
- Salt 0.19 g
- Total Carbohydrate 5.04 g
- Dietary Fibre 0 g
- Total Sugars 5.22 g
- Complex / starch 0 g
- Protein 7.68 g
- Water 74.1 g
- Energy 144 kcal
- Water 74.1 g
- Carbohydrates 5.04 g
- Sugars 5.22 g
- Protein 7.68 g
- Fat 9.94 g
- Saturated Fat 6.32 g
- Monounsaturated Fat 2.93 g
- Polyunsaturated Fat 0.32 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 31.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.08 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.6 µg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 443 mg
- Major Minerals 441 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 31.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.08 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 9.1 · vitamin-d: 0.6 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Flavour Profile of Yoghurt: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Early commercial brands sold largely plain yoghurt; fruit and sugar came later as urban snacking grew.
Fruit-on-the-bottom and flavoured stirred yoghurts dominated supermarket dairy in North America and Europe.
Vanilla, honey, and children’s fruit flavours became global standard SKUs beside natural pots.
Premium plain Greek and skyr pushed back against highly sweetened fruit cups in health-conscious markets.
Savoury herb, coffee, and dark chocolate yoghurts expanded adult and culinary flavour lines.