Editing Yogurt (section)

===Sweetened and flavored===
{{more citations needed|section|date=January 2020}}
To offset its natural [[sour]]ness, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom.<ref name="moore18">{{cite journal | vauthors = Moore JB, Horti A, Fielding BA | title = Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets | journal = BMJ Open | volume = 8 | issue = 8 | pages = e021387 | date = September 2018 | pmid = 30228100 | pmc = 6144340 | doi = 10.1136/bmjopen-2017-021387 | url = }}</ref> The two styles of yogurt commonly found in the grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness.<ref name=moore18/>

[[Lassi]] is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi.<ref name="cloake">{{cite news |first = Felicity | last = Cloake | name-list-style = vanc |title=How to make the perfect mango lassi |url= https://www.theguardian.com/lifeandstyle/wordofmouth/2015/may/21/how-to-make-perfect-mango-lassi-recipe |access-date=8 January 2020 |work=The Guardian |date=21 May 2015}}</ref> Consistency can vary widely, with urban and commercial lassis having uniform texture through being processed, whereas rural and rustic lassi has discernible curds or fruit pulp.<ref name=cloake/>

Large amounts of sugar – or other [[sweetener]]s for low-energy yogurts – are often used in commercial yogurt.<ref name=moore18/><ref name="berry">{{cite web | first = Donna | last = Berry | name-list-style = vanc |title=Building a better yogurt |url=https://www.foodbusinessnews.net/articles/4191-building-a-better-yogurt |publisher=Food Business News, Sosland Publishing |access-date=8 January 2020 |date=20 May 2014}}</ref> Some yogurts contain added [[modified starch]],<ref>{{cite journal|journal=Food Hydrocolloids|volume=23|issue=3|pages=980–987|doi=10.1016/j.foodhyd.2008.07.011|title=Improved creaminess of low-fat yogurt: The impact of amylomaltase-treated starch domains|year=2009|last1=Alting|first1=Arno C|last2=Fred Van De Velde|last3=Kanning|first3=Marja W|last4=Burgering|first4=Maurits|last5=Mulleners|first5=Leo|last6=Sein|first6=Arjen|last7=Buwalda|first7=Piet | name-list-style = vanc}}</ref> [[pectin]] (found naturally in fruit) or [[gelatin]] to create thickness and creaminess. This type of yogurt may be marketed under the name Swiss-style, although it is unrelated to conventional Swiss yogurt. Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top. In many countries, sweetened, flavored yogurt is common, typically sold in [[single-use|single-serving]] [[plastic cup]]s.<ref name=moore18/> Common flavors may include [[vanilla]], [[honey]], and [[toffee]], and various fruits.<ref name=moore18/><ref name=berry/> In the early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became common.<ref name=berry/> There is concern about the [[#Nutrition|health effects of sweetened yogurt]] due to its high sugar content,<ref name=moore18/> although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to [[World Health Organization|WHO]] and government initiatives to combat [[obesity]].<ref name=moore18/><ref>{{cite journal |last1=Moore |first1=J. Bernadette |last2=Sutton |first2=Eiméar H. |last3=Hancock |first3=Neil | name-list-style = vanc |date=8 January 2020 |title=Sugar reduction in yogurt products sold in the UK between 2016 and 2019 |journal=Nutrients |volume=12 |issue=1 |pages=171 |doi=10.3390/nu12010171 |pmid=31936185 |pmc=7019219 |doi-access=free }}</ref>