Fruit yoghurt

Description of product

Yoghurt is a solid or drinkable product of curdled milk. In its production, specific bacteria cultures are added to milk. Due to lactic acid, the product is naturally preserved. "Fruit yoghurt" is yoghurt with added fruit. Fresh fruit must comprise at least six per cent of the product. In the case of particularly flavour-intense fruits such as lemons, a minimal portion of two per cent is prescribed. In the case of "yoghurt with fruit preparation" or of "fruit-flavoured yoghurt", the fruit content is lower. The producer must specify on the label which fruit was used as well as the proportion per cent of fruit in the whole product.
Additionally, yoghurt contains between seven and eight per cent sugar in order to complement the taste and to temper the fruit acids.

• See also: milk, butter, cheese

Possible application of gene technology

To date, no genetically modified yoghurt cultures have been approved.

Applications of gene technology are possible in the following ingredients that commonly are present in yoghurt. However, the accuracy of these assumptions in the case of specific products cannot be stated with certainty:

• fruit juice or syrup (fructose-, glucose syrup)
• fruit preparations
• for sugar-free or low-calorie products: aspartame
• binding agents: possibly starch, modified starch
• aromas: e.g. vanillin
• lactic acid
• phytosteroles in yoghurt that acts to reduce cholesterol

Raw material milk:

The feed used in the farming of cows may contain a variety of raw materials and additives in which a role is played by gene technology.

• Agricultural raw materials from genetically modified plants: predominantly soybeans, but also maize, oilseed rape or cotton
• Additives such as amino acids, vitamins and various enzymes (e.g. phytase). These may be produced with the aid of genetically modified micro-organisms.

Labelling of feed: Feeds which contain raw material or added material from genetically modified organisms (GMO) are subject as such to labelling. Foodstuffs such as milk, meat or eggs from animals which have been fed with such feed nonetheless are not subject as such to labelling requirements.