Yoghurt and dairy snacks presented for sale to an Australian consumer: Are they becoming less healthy?

Abstract

Objective To assess the nutrient profile of yoghurts and dairy desserts.Design Nutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.Setting A large supermarket in metropolitan Melbourne, Australia.Results In total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P 0001). In yoghurts, median energy and total fat content also increased while protein decreased (all P < 005). The proportion of full-fat products rose from 36 % to 46 %. Because of the addition of sugar, most reduced-fat yoghurts had energy content similar to many full-fat yoghurts. Overall, the proportion of yoghurts and dairy desserts that were less healthy (i.e. displaying one or more red traffic lights for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1-2 % could be deemed healthy by the most stringent criterion (displaying four green traffic lights), while 21 % (2005) or 28 % (2008) were healthy by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.Conclusions The deterioration in nutrient quality of yoghurts needs to be redressed. Copyright © 2009 The Authors.