Magazine F: Yogurt (Issue 24)

Magazine F: Yogurt (Issue 24)Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in depth interviews, inspiring stories, and beautiful photos. Yogurt is one of the most popular dairy products made by fermenting milk and converting lactose into lactic acid. It is widely enjoyed across the globe in various ways, and some variations have positioned

Magazine F enriches your experience with everyday ingredients.

Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.

Yogurt is one of the most popular dairy products made by fermenting milk and converting lactose into lactic acid. It is widely enjoyed across the globe in various ways, and some variations have positioned themselves as iconic foods for certain cultures, such as lassi from India, ayran from the Middle East, and açaí bowl from Hawaii. In a bowl of yogurt, milk’s nutrients are kept intact while the substances are prevented from going sour.

Such strengths have promoted yogurt as one of the best healthy food products, and its market has continuously grown, thanks to popular demand for wellness and a healthy lifestyle. The market is now seeing a new landscape shaped by rising game-changers such as artisan and strained yogurt.