I don’t necessarily have an issue with adding starches and milk protein concentrate (those are normal words at least – compared to artificial ingredients), but I agree with Chobani. If the other yogurts taste good to you, I wouldn’t say anything snarky and try to make you feel bad for eating them. But I do think those other yogurt brands are taking short cuts that do a disservice to Greek yogurt.
Which brings us to the problem facing the rest of the industry. Other companies have watched Greek yogurt take over nearly a quarter of the total yogurt market in just the past five years. They wanted to get into this profitable market segment, too, but they didn’t have those machines.
So they called in food scientists like Erhan Yildiz, who is head of research on dairy products at a company called Ingredion. He knows yogurt — he’s Turkish, too. Yildiz and his colleagues set about finding a way to make it without those expensive straining machines.