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A new study reveals that not all yogurts are created equal, with significant variations in fat, calcium, and calorie content – and some popular options rivaling cheese in nutritional drawbacks. Published in January 2025, research from the association UFC-Que Choisir screened 30 dairy products, from skyr to petit-suisse, exposing a surprising range of nutritional profiles that challenge common perceptions of “healthy” eating.
The Great Yogurt Divide: A Threefold Variation
The UFC-Que Choisir study found that the content of key nutrients – calcium, protein, fats, and calories – can vary by a factor of three across different brands and types of yogurt. This variability shatters the assumption that yogurt is universally a health food, particularly concerning products marketed for their health benefits.
Petit-Suisse: The Calorie Champion?
Perhaps the most startling finding is the ranking of petit-suisse yogurts near the top for calorie content – alongside Camembert cheese. Despite their small portion size and colorful packaging, these yogurts harbor a surprisingly rich nutritional profile. According to UFC-Que Choisir, a portion of these products can contain as much fat as two slices of Camembert and up to three times the calories of part-skim cow’s yogurt.
Specifically, the study found an average of 140 calories per 100 grams of petit-suisse, compared to approximately 50 calories for a classic cow’s yogurt. Contrary to popular belief, these yogurts are also among the poorest sources of calcium.
A Packaging Problem: Plastic Waste Concerns
The study also highlighted the environmental impact of many yogurt products. These are frequently sold in single-use plastic containers, contributing to a considerable amount of waste – a contradiction in an era increasingly focused on ecological responsibility.
Despite these findings, yogurt can remain a healthy choice, provided consumers are informed. Here are key strategies to avoid nutritional pitfalls:
- Check the fat content: Be cautious of “plain” yogurts, which can contain up to 10% lipids. Opt for 0%, low-fat skyrs, or skimmed sheep’s milk yogurt versions.
- Trust calcium, not marketing: Sheep’s yogurt stands out as a particularly good source, potentially covering “20 to 30% of daily calcium needs,” according to the UFC.
- Don’t overconsume protein: “If you enjoy a balanced diet, you do not need to increase your intake through your yogurts.”
- Pay attention to packaging: Choose family-sized pots over individual miniature formats to reduce plastic waste.
- Think about diversity: Incorporate other calcium-rich foods into your diet, such as kale, spinach, chickpeas, lentils, figs, and grapes.
The Yogurt Illusion: Why We Believe the Myth
The enduring perception of yogurt as a health food stems from its appeal to dietary fantasies: it’s filling, protein-rich, not overly sweet, and evokes a sense of “homemade” goodness in the collective imagination. However, this vision falters when the product contains as much fat as cheese. The study suggests that smaller formats, often heavily marketed to children and labeled as “natural,” are particularly problematic due to their high fat content and low calcium levels.
Ultimately, the simplest, least-marketed products often best deliver on nutritional promises. A return to basics – choosing based on understanding labels rather than relying on slogans – is key.
