Who are these options for?

Hotels offering a plain yoghurt buffet

Hotels looking to advertise 0% Greek yoghurt can compare plain options such as those from DELTA and FAGE, checking the nutritional information and choosing a format that works for their service.

Hotels favouring ready-to-serve portions

Individual pots make it easier to replenish the buffet and keep the product information with each portion. Auchan, for example, sells DELTA 0% Greek yoghurt in a pack of two 150 g pots.

Hotels looking to offer skyr too

Skyr is a separate category and should be labelled as such on the buffet. For a plain option, Yoplait lists 9.3 g of protein and less than 0.5 g of fat per 100 g for its Skyr Nature.

What should you check?

If your buffet is to offer Greek yoghurt, first check the product name and nutritional values per 100 g. Then choose between individual portions and a larger tub based on how your hotel will serve, label and store the product.

Criterion What to check Who is this for?
Nutritional profile Compare fat, sugars and protein per 100 g. Check the product name if you need Greek yoghurt rather than skyr. I want to advertise plain 0% Greek yoghurt without assuming that this also describes its other nutritional values. Around 33% of the consumers concerned would put this profile at the top of their list.
Format and service Choose between individual pots and a larger tub based on your replenishment plan and ability to keep the product in the right storage conditions. For the buffet, I prefer ready-to-serve portions, or a larger tub if bowl service is organised. Ease of serving would be the priority for around 25% of the consumers concerned.
Ingredients and allergens Check the ingredients for each recipe and make sure allergen information is clearly linked to the product being served. If the yoghurt is transferred to another container, I need to be able to identify its ingredients and give customers clear information. This would be the main requirement for around 25% of the consumers concerned.
Supply Confirm available volumes, delivery arrangements and a suitable replacement product for the same style of service. To keep a product on the buffet, I need to be able to restock it or replace it without changing what I advertise. Around 17% of the consumers concerned would prioritise this continuity.

Buffet mistakes to avoid

  • Confusing classic Greek yoghurt, 0% Greek yoghurt and skyr

    The product name alone doesn’t tell you the fat content: Carrefour lists a Carrefour Original Greek-style yoghurt with 10% fat. Skyr is a separate category, even when it is labelled 0%.

    Check the product name and fat content per 100 g, then label Greek yoghurt and skyr separately on the buffet.

  • Treating a flavoured recipe as the same as its plain version

    Nutritional values vary from one recipe to another. A fat content shown on the front of the pack doesn’t tell you how much sugar the product contains.

    Compare the nutritional information for each product. If toppings are served separately, check their ingredients and allergen information too.

  • Transferring yoghurt from a larger tub without planning for labelling and storage

    Any container served at the buffet must remain identifiable. For non-prepacked food in France, Légifrance specifies that information about substances that may cause allergies or intolerances must appear on or near the food, with no ambiguity about which product it refers to.

    Clearly link the product information to the container and follow the storage instructions for the product you choose.

Brands and products to compare

DELTA

Plain 0% Greek yoghurt, listed by Auchan in 150 g portions and in a 1 kg tub.

  • Auchan’s listing for the pack of two 150 g pots states 0 g of fat and 9.6 g of protein per 100 g.
  • For the 1 kg tub, plan how you’ll serve it in portions and check the storage instructions for the product you use.

FAGE

Plain 0% Greek yoghurt in a 950 g tub, suitable for serving in bowls or glasses.

  • Auchan’s listing states that this product contains 0 g of fat and 10.3 g of protein per 100 g.
  • A larger tub needs a serving plan once opened. The listing says to keep it chilled at a maximum of 7 °C.

Yoplait

Its Skyr Nature offers a plain option that is distinct from Greek yoghurt.

  • Yoplait states that Skyr Nature contains less than 0.5 g of fat and 9.3 g of protein per 100 g.
  • Label this product as skyr and compare the nutritional information for other recipes separately.

Joybuy products

Related products coming soon.

Frequently asked questions

How do you compare Greek yoghurts labelled 0%?

Compare the nutritional information per 100 g, particularly the fat, sugars and protein. France’s Directorate-General for Competition Policy, Consumer Affairs and Fraud Control states that giving this information per 100 g makes it possible to compare pre-packed foods on the same basis.

Can you present skyr as Greek yoghurt on the buffet?

No. Skyr and Greek yoghurt should be labelled separately. If you offer both, use the correct product name for each on the buffet.

How should you inform customers about allergens when yoghurt is served in a bowl?

The information must clearly identify any substances in the product being served that may cause allergies or intolerances. In France, Légifrance specifies that for non-prepacked food, this information must appear on or near the food. Check each topping you offer as well.

How should you store a larger tub?

Follow the instructions for the product you choose and organise service to keep it within the specified conditions. The product listings for DELTA state that it should be stored between 2 °C and 6 °C; the FAGE Greek yoghurt listing specifies a maximum of 7 °C.