Editing Yogurt (section)

==Plant-based products==
A variety of plant-based yogurt alternatives appeared in the 2000s, using [[soy milk]], [[rice milk]], and nut milks such as [[almond milk]] and [[coconut milk]] fermented with cultures. These products may be suitable for people with [[lactose intolerance]] and those who prefer plant-based foods, such as vegetarians and [[Veganism|vegans]].<ref name="barnes">{{cite magazine |last1=Barnes |first1=Amy | name-list-style = vanc |title=Choosing Dairy-Free In 2019: Chobani Disrupting Yogurt Market With Plant-Based Product |url=https://www.forbes.com/sites/amybarnes/2019/01/17/going-dairy-free-in-2019-chobani-disrupting-yogurt-market-with-plant-based-product/#1756803b73ca |magazine=Forbes |access-date=30 March 2019 |date=17 January 2019}}</ref> [[Plant milk|Plant-based milks]] have different structures and components than [[dairy milk]]. Though they can be used to make many products similar to those made from dairy, there are differences in taste and texture, and some consumers may feel that they lack the "delicate and smooth structure" of "conventional yogurts".<ref>{{Cite journal|title=Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance|first1=David Julian|last1=McClements|first2=Emily|last2=Newman|first3=Isobelle Farrell|last3=McClements|date=12 February 2019|journal=Comprehensive Reviews in Food Science and Food Safety|volume=18|issue=6|pages=2047–2067|doi=10.1111/1541-4337.12505|pmid=33336952|s2cid=208556034|doi-access=free}}</ref> Since plant-based milks do not contain [[lactose]] (the food of ''[[Streptococcus thermophilus]]'' and ''[[Lactobacillus bulgaricus]]''), plant-based products usually contain different bacterial strains than yogurt, such as ''[[Lactobacillus casei]]'', ''[[Lactobacillus rhamnosus]]'', and ''[[Bifidobacterium bifidum]]''.<ref name=webb>{{Cite web|url=https://www.todaysdietitian.com/newarchives/1218p28.shtml|title=The Scoop on Vegan Yogurts – Today's Dietitian Magazine|website=www.todaysdietitian.com|date=2018|author=Densie Webb}}</ref> Plant-based products also vary considerably in their nutrition and ingredients and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors.<ref name=webb />

In Europe, companies may not market their plant-based products using the word ''yogurt'' since that term is reserved for products of animal origin only – per [[European Union regulation]] 1308/2013 and a 2017 ruling in the [[Court of Justice of the European Union]].<ref>{{Cite web|url=https://www.dairyreporter.com/Article/2017/06/14/Plant-based-products-can-t-use-dairy-names-European-Court-of-Justice|title=European Court of Justice says purely plant-based products can't use dairy names|website=dairyreporter.com|first=Jim|last=Cornall|date=13 June 2017}}</ref><ref>{{cite web|url=https://apps.fas.usda.gov/newgainapi/api/report/downloadreportbyfilename?filename=european%20court%20prohibits%20use%20of%20dairy%20names%20for%20non-dairy%20products_brussels%20useu_eu-28_7-11-2017.pdf|type=PDF|title=European Court Prohibits Use of Dairy Names for NonDairy Products|date=11 July 2017|publisher=USDA [[Foreign Agricultural Service]]|quote=In its June 14 ruling, the ECJ concluded that for marketing and advertising purposes, in principle, the designations "milk", "cream", "butter", "cheese" and "yogurt" are reserved under EU law for products of animal origin only. The ECJ ruling prohibits the use of dairy names in association with purely plantbased products unless the names are included in an EU list of exceptions. The ECJ also clarifies that this prohibition applies even when the plant origin of the product concerned is provided because the addition of descriptive and explanatory terms cannot completely rule out consumer confusion.}}</ref> Reaffirmed in 2021, per the US [[Food and Drug Administration|FDA]]'s [[Standards of identity for food|Standard of Identity]] regulations, the word ''yogurt'' has been reserved for a product made from [[lactation]] and is a product of "milk-derived ingredients".<ref>{{Cite web|url=https://www.fda.gov/news-events/press-announcements/statement-fda-commissioner-scott-gottlieb-md-modernizing-standards-identity-and-use-dairy-names|title=Statement from FDA Commissioner Scott Gottlieb, M.D., on modernizing standards of identity and the use of dairy names for plant-based substitutes|first=Scott|last=Gottlieb|author-link=Scott Gottlieb|date=27 September 2018|website=FDA}}</ref><ref>{{Cite web|url=https://www.federalregister.gov/documents/2021/06/11/2021-12220/milk-and-cream-products-and-yogurt-products-final-rule-to-revoke-the-standards-for-lowfat-yogurt-and|title=Milk and Cream Products and Yogurt Products; Final Rule To Revoke the Standards for Lowfat Yogurt and Nonfat Yogurt and To Amend the Standard for Yogurt|publisher=[[Food and Drug Administration]]|via=[[Federal Register]]|date=11 June 2021}}</ref><ref>{{Cite web|url=https://www.nmpf.org/yogurt-rule-may-aid-consumer-win-on-fake-milk-if-fda-follows-through/|title=Yogurt Rule May Aid Consumer Win on Fake Milk – If FDA Follows Through|date=12 July 2021|website=National Milk Producers Federation}}</ref>