About
Greek yogurt is a strained, fermented dairy product made by culturing milk with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, then removing excess whey to produce a thick, protein-rich food. It is consumed as a nutritious whole food valued for its high protein content, probiotics, calcium, and other micronutrients.
Safety summary
Greek yogurt has a well-established favorable safety profile with rare and mild adverse effects at typical dietary intake levels. It contains live bacterial cultures that are broadly recognized as safe; individuals with lactose intolerance may experience digestive discomfort due to residual lactose, though its reduced lactose content compared to regular milk is generally better tolerated. No acceptable daily intake (ADI) is established as it is a whole food, not a food additive.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | EFSA granted a health claim in 2010 confirming that live yogurt cultures (L. delbrueckii subsp. bulgaricus and S. thermophilus) improve lactose digestion in individuals with lactose maldigestion. Greek yogurt is regulated as a fermented milk product under EU food law. No ADI applies as it is a whole food.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Yogurt and fermented milk products are regulated under Chapter 2.1 (Dairy Products and Analogues) of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 'Greek yogurt' is not defined as a separate standard; it is governed under the general fermented milk/yogurt category. Dairy terms including 'yogurt' are reserved for products derived from milk per sub-regulation 2.1.1.source |
| FDA (Food and Drug Administration) (United States) | Approved | Yogurt is governed by the FDA Standard of Identity at 21 CFR 131.200. There is no separate standard of identity for Greek yogurt or high-protein yogurt specifically; FDA issued a Request for Information (RFI, Docket FDA-2024-N-5716) in January 2025 to assess whether the existing SOI aligns with Greek yogurt manufacturing processes and protein concentration methods.source |
Who should approach with care
Research citations
- 1PubMed. Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis. pmc.ncbi.nlm.nih.gov
- 2FDA. FDA Issues Request for Information on High-Protein Yogurt, 2025. fda.gov
- 3PubMed. Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt, 2022. pmc.ncbi.nlm.nih.gov
- 4PubMed. Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties, 2017. pmc.ncbi.nlm.nih.gov
- 5EFSA. Live yoghurt cultures and improved lactose digestion, 2010. efsa.europa.eu
