Yogurts and dairy desserts

• 387 products were listed for this study
• 10 g of sugars per individual container of fruit yogurts or dairy desserts
• 12 g of sugars per individual container of flavored yogurts or dairy desserts

While very few studies have tracked the nutritional composition of yogurts and dairy desserts and their sales over time, this follow-up shows that few changes have been observed in the nutritional composition of the offer. However, in terms of purchases, some improvements have been noted, meaning that consumers are making better choices, or that major sellers have improved further. Overall, the yogurts and dairy desserts purchased saw a significant drop in carbohydrate content of almost 7%. This seems to be attributable to a reduction in sugar content (although this was not significant). As a result, a greater proportion of products purchased now meet the 15% DV threshold for sugars, and a smaller proportion have the Health Canada nutrition symbol on the front of the packaging.

• 380 products were listed for this study
  10 g of sugars per individual container of fruit yogurts or dairy desserts
  13 g of sugars per individual container of flavored yogurts or dairy desserts

The results of this study of yoghurts and dairy desserts show that the nutritional composition of different types of dessert varies widely. The wide variation in saturated fat and sugar content within each classification shows the potential for improving the nutritional value of many products. It would also be possible to reformulate dairy desserts to reduce their fat, sugar and sodium content. With the exception of higher fiber content, plant-based dessert substitutes have no more interesting nutritional composition than those of animal origin. What’s more, desserts with a health or gourmet connotation, as well as organic, natural-looking or authentic desserts, are not synonymous with a better nutritional composition.