We spoon up so much yogurt at breakfast, lunch and dinner that we spent $7.3 billion on the tart stuff last year. Its creamy texture and good-for-your-gut benefits are draws. So are the varieties: full fat, nonfat and low fat; organic and conventional; honey sweetened or plain, fruit on the bottom or swirled throughout. Among these cultured denizens of the dairy case, it's Greek yogurt that's getting lots of attention. Retail sales in the U.S. of this thicker-than-regular yogurt increased more than 50 percent in 2012 to reach $1.6 billion, according to Packaged Facts, a Rockville, Md., market researcher. Such numbers, they say, have...
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