FDA Seeks Info on High-Protein Yogurt Manufacturing

202-434-4100

Matrimonial Attorney
On Balance Search Consultants

Family/Matrimonial Law Attorney
On Balance Search Consultants

FDA Issues Request for Information on High-Protein Yogurt

Thursday, January 16, 2025

Print Mail Download info_icon_img

On January 14, 2025, the U.S. Food and Drug Administration (FDA) issued a request for information (RFI) on manufacturing processes and ingredients used to make high-protein yogurt, Greek yogurt, or Greek-style yogurt (collectively, “high-protein yogurt”). These products are cultured with Lactobacillus delbrueckii, subspecies bulgaricus, and Streptococcus thermophilus, among others. FDA is requesting information because the existing yogurt standard of identity (SOI) may not align with certain manufacturing processes and ingredients used to concentrate protein to manufacture high-protein yogurt.
The current SOI for yogurt can be found under 21 CFR § 131.200, though there is not a separate SOI for high-protein yogurt. Industry has raised concerns that the existing SOI does not accommodate certain practices or technologies for manufacturing high-protein yogurt. The comments were submitted in response to the 2019 Public Meeting on Horizontal Approaches to Food Standards of Identity Modernization and after the reopening of comments on the FDA 2005 proposed rule.
FDA is seeking information from all interested parties to understand current manufacturing practices and ingredients used to make high-protein yogurt. FDA is also seeking information regarding the usage of various names for high-protein yogurt (e.g., Greek yogurt, Greek-style yogurt), including specific company practices, trade convention, and consumer studies. Comments must be submitted by April 15, 2025.