date:Jan 09, 2020
A survey of yogurt ingredients show that sugar levels have significantly decreased in the last two years, but concerns about overall nutritional content remain.
Scientists from the University of Leeds have examined product and nutrient information from 893 yogurts available in UK supermarkets and compared all products to a 2016 baseline survey. Their study, published in the journal Nutrients, found there was an overall 13% decrease in total sugar content.
Those with the most reduction in sugar