Going beyond Greek

Specialty yogurt is more expensive than mass-market light or fruit-on-the bottom versions, but that hasn't slowed its rise to popularity.

According to a study commissioned by the National Association for the Specialty Food Trade last year, specialty yogurt and kefir (also a cultured milk product, but with different strains of bacteria) brought in $1.63 billion in sales — a nearly 96 percent increase over 2009.

Elise Cortina, the executive director of the National Yogurt Association, a national nonprofit trade organization, attributes the growing popularity to consumer demand for healthier products, more flavors, textures and consumer knowledge about how food is made.

The presence of live and active cultures, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, give yogurt its health attributes because they clean the digestive tract and provide food for the bacteria we all need to keep us feeling good.

Other new additions to the market include frozen yogurt made from goat milk; vegan, whole grain, low-fat, non-dairy, soy and gluten-free yogurt made with rice; and skyr, made from skim milk.

In 2007, shoppers at farmer's markets were just becoming aware of Greek yogurt.