Some months ago R pointed out a new yoghurt on the supermarket shelves. I rather like yoghurt and I don't even mind natural yoghurt, although it can be hard to find. I had stopped eating yoghurt because anything other than plain yoghurt was so full of sugar. That is not what yoghurt is meant to be.
The new yoghurt was Chobani Greek style yoghurt. It was quite nice and no added fat. But fat is not our eating issue or yours, it is sugar and I think Chobani had a lot of sugar.
I began a search for the best yoghurt and I found it. I tried a Greek style yoghurt made in the Margaret River area of Western Australia, surely a good place for yoghurt when the area produces such good wines. It was nice enough but there seemed to be an aftertaste. I suspected a chemical sugar alternative.
My next yoghurt choice was from clean and green Tasmania, our island state. If there is a way to go, Tasmania should really go heavily down the clean and green road. The world will be at its feet. The Tamar Valley yoghurt was really nice, until I read the label, made from local and imported produce. So disappointing.
Here is a new one on the supermarket shelves, Gippsland Dairy. Gippsland is a region in Victoria to our east and much of it receives good rainfall and has rich soils and so is ideal for dairy cows. Their yoghurt was the best I have tasted. It is creamy with fruit swirled through it but not really sweet. Made slower to taste better, the label says. But again, made from local and imported ingredients. What is going on here? Is it the fruit that goes in the yoghurt imported? Can't we grow our own berries? Australians were recently alerted to the dangers of imported frozen berries from China.
Our labelling laws are a disgrace. We want to know what goes in our food and where it comes from, but the food companies must be fierce lobbyists as although new labelling laws have been talked about for years, nothing happens. How many Goodman Fielder shares do our politicians own?