Yogur griego

Greek Yoghurt from theGreex is supplied across the full commercial spectrum, from supermarket retail to foodservice and industrial use.

When can a product legally be called 'Greek yoghurt' in your market?

In the EU and UK, 'Greek yoghurt' is protected: it must be made and strained in Greece. Product strained elsewhere is labelled 'Greek-style' or 'strained yoghurt'. In the US, 'Greek yoghurt' is a style term. We advise on the correct front-of-pack claim per destination market before artwork is signed off.

What protein content should we expect from authentic Greek strained yoghurt?

Typical protein content is 8.5–10 g per 100 g at 5% and 10% fat, and 8–9 g per 100 g at 2% fat, achieved through mechanical straining rather than added milk protein concentrate. Every specification sheet lists protein, fat, carbohydrate and salt in EU nutrition-declaration format.

How is authentic Greek yoghurt strained and does it use protein powders?

Our producers use traditional bag or centrifugal straining that removes whey to concentrate solids naturally. No milk protein concentrate, skimmed milk powder or thickeners are added to standard lines. Recipes using added dairy solids exist only where a customer explicitly requests a cost-optimised specification.

What retail and foodservice formats are available?

Retail: 150 g, 170 g, 200 g single cups; 400 g, 500 g and 1 kg family tubs; multipacks 4×150 g. Foodservice: 5 kg and 10 kg HDPE pails for kitchens and bakeries. Flavoured lines share the same cup formats plus 4×110 g fruit-corner packs where the market prefers them.

What is the shelf life of Greek yoghurt and how does it ship?

Plain strained yoghurt carries 30–45 days from production at 2–4°C, flavoured lines 25–35 days. Sea freight in a +2°C reefer with a data-logger works within Europe and the Mediterranean; for longer routes we plan around 4-week production cycles and confirm arrival dating before dispatch.

Do you offer sheep's-milk or goat's-milk yoghurt alongside cow's-milk?

Yes. Goat's-milk strained yoghurt is a permanent line in plain and fruit variants. Sheep's-milk yoghurt is available on scheduled production runs, mainly for niche premium and health-store retail. Blends with donkey milk are produced in small batches as a distinctive innovation for specialty channels.

Can flavoured Greek yoghurt recipes be adapted for our market?

Yes. We adjust sugar level, fruit content, and stevia or no-added-sugar recipes to your local regulations and taste preference. Halal-suitable gelling agents are used where required, and colour comes from natural fruit concentrate, not from synthetic dyes.

Is your Greek yoghurt suitable for halal and kosher consumers?

Plain strained yoghurt is halal by default (dairy only, no alcohol carriers). Selected producers hold formal halal certification for GCC retail. Kosher-certified productions with dairy (Chalav) or Chalav Yisrael status are arranged on a project basis with the appropriate rabbinical authority.

What private-label options exist for Greek yoghurt at moderate volumes?

Cup private label typically starts at 15,000–25,000 units per SKU (one production shift) with IML or wrap-around labelling. We coordinate cup and lid artwork, protein and sugar targets, and case configuration for European supermarket DCs.