Yogurts and Dairy Desserts

The results of this study on yogurts and dairy desserts illustrate the variability in the nutritional composition across different dessert types. The high variability in saturated fat and sugars within each class shows the improvement potential of several products. It would also be possible to reformulate dairy desserts to reduce their fat, sugar and sodium contents. Apart from higher fibre content, the nutritional composition of plant-based substitute desserts is not better than those of animal origin. In addition, desserts with a healthy or gourmet connotation, as well as organic desserts, or those with natural or authentic appearance, are not synonymous to a better nutritional composition.

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The Observatoire’s mission is to observe and monitor the evolution of the food supply in order to generate new knowledge and to act collectively at improving its quality and accessibility. The studies carried out by the Observatoire aim at analyzing food categories and monitoring their evolution over time. The food categories to be studied are selected based on a rigorous approach. Indeed, after consultation with the Observatoire’s knowledge users, the Scientific Committee prioritized the food categories to be addressed according to four main criteria: health impact, nutritional quality variability, household penetration rate and product improvement potential. As a result of this consultation, the yogurt and dairy desserts category was selected and analyzed. This report presents the results of this food category’s analysis.

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