Food fit for the gods: Greek Gods Grourmet
|Yogurt is “the food of the day” according to NPD Group, a Port Washington, New York-based research firm. Not only can it be consumed, straight or as an ingredient, at any time of the day, but probiotic yogurts, with added “healthful” bacteria, are growing even as the Commerce Department reports the deepest decline in consumer food spending in more than 50 years. Just count how many different brands are on the shelf of your supermarket—and every day, more are coming into the market, including those that meet special needs for the ultra-gourmet crowd and for lactose-intolerant yogurt lovers. And just to touch on the probiotic frozen yogurt category, we’ve stopped counting the number of Pinkberry and Red Mango shops that have opened across the street from each other in our city. And Yogen Früz is on the march with more of the same.
While yogurt has always been a principal ingredient in Greek, Middle Eastern and Indian restaurants, mainstream chefs have jumped onto the bandwagon, too.
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