Greek yogurt is no longer just another food trend. It has
Greek yogurt is no longer just another food trend. It has become ubiquitous—across social media, in recipes by food creators, in fitness-related content, and on supermarket shelves throughout Europe and beyond.
The president of the Association of Greek Dairy Industries emphasized that Greek yogurt exports are not merely increasing but surging.
Over the past decade, exports of the product have more than tripled in both volume and value. From approximately €100 million in the early 2010s, annual exports now exceed €300 million.
Italy, the United Kingdom, France, Belgium, and increasingly the Netherlands account for up to 60% of total production. This indicates that the food is not merely a social media-driven trend, but one of the most dynamic export sectors of Greek food manufacturing.
The success is driven by two critical attributes: it is widely regarded as one of the healthiest foods internationally and is a leading source of protein, fully aligned with modern dietary preferences. However, this success has also given rise to widespread imitations—products labeled “Greek yogurt” that have little substantive connection to Greek production, as Apostolopoulos noted.
Greek yogurt exported abroad is not necessarily produced using Greek milk. This is not a matter
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