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Yogurt Label

Yogurt label rules come from FDA's yogurt standard: at least 3.25% milkfat (or the milkfat stated on the front), at least 8.25% milk solids not fat, and the two classic yogurt cultures. The label also needs the net weight, the ingredient list, Contains milk, your name and address and Nutrition Facts per 170 g, about 3/4 cup. Enter your recipe and get the panel for your cup or tub.

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Yogurt label on a 32 oz tub of honey vanilla Greek yogurt with a Nutrition Facts panel: 200 calories per 3/4 cup
Checklist

What has to be on your yogurt label

Lid and front: the name and the weight. Side or back: everything else. The numbers match the tub on the left.

Front label
CULTURED ON THE FARMHoney VanillaGreek Yogurt
NET WT 32 OZ (2 LB) 907g
Back label
Nutrition Facts
about 5 servings per container
Serving size3/4 cup (170g)
Calories200
Total Fat 8g10%
Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 55mg2%
Total Carb. 18g7%
Dietary Fiber 0g0%
Total Sugars 18g
Incl. Added Sugars 12g24%
Protein 14g
Vitamin D 0mcg0%
Calcium 160mg10%
Iron 0.1mg0%
Potassium 230mg4%
INGREDIENTS: Greek yogurt (cultured milk), honey, vanilla extract (vanilla bean extractives in water, alcohol).
Allergens: Contains milk.
Made by Hollow Creek DairyViroqua, WI 54665
  1. 1
    Name with the flavor21 CFR 131.200(f)
    "Yogurt" with its flavor: "Honey vanilla Greek yogurt". Plain yogurt with a sweetener and no flavor must say "sweetened".
  2. 2
    Net weight21 CFR 101.7
    Ounces and grams in the bottom 30% of the front. From 1 lb up, add the pounds: NET WT 32 OZ (2 LB) 907g.
  3. 3
    Nutrition Facts21 CFR 101.9
    Per 170 g, declared in cups, with the grams in parentheses. A 6 oz cup is one serving: the whole cup.
  4. 4
    Ingredient list21 CFR 101.4
    Heaviest first: milk or yogurt, then fruit, sweeteners and stabilizers. Cultures can be declared as "cultured" plus the milk they grew in.
  5. 5
    Allergen statementFALCPA
    Contains milk, always. A granola topping can bring tree nuts, wheat or soy; name the exact nut.
  6. 6
    Name and address21 CFR 101.5
    Who made or packed it, with city, state and ZIP.
Yogurt rules

Things that are different for yogurt

3.25%The yogurt standard in numbersAt least 3.25% milkfat and 8.25% milk solids not fat, a pH of 4.6 or lower within 24 hours of filling, and a culture with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The milk is pasteurized before the culture goes in.21 CFR 131.200(a)
2.44%Lower fat yogurt states its milkfatFrom 2.44% up to 3.25% milkfat, the name carries the fat: "yogurt" together with "2.5 percent milkfat", rounded to the nearest half percent, in letters at least 1/8 inch tall. Below 2.44%, it is a modified food under the rules for standardized foods named with a nutrient claim, like nonfat yogurt.21 CFR 131.200(g), 130.10
CulturesLive and active culturesYou may say "contains live and active cultures" with at least 10 million CFU per gram at manufacture and a reasonable expectation of 1 million through shelf life. Heat treated after culturing? Then the front must say "does not contain live and active cultures".21 CFR 131.200(f)(1)(ii), (f)(2)
GreekGreek yogurt follows the same standardThere is no separate federal standard for Greek yogurt, so a Greek yogurt meets the yogurt numbers too. USDA's whole milk Greek yogurt has 5% fat and 9 g protein per 100 g, which is why the sample shows 14 g of protein per serving.21 CFR Part 131
170 gServing sizeYogurt's reference amount is 170 g, declared in cups. A 6 oz (170 g) cup is one serving. A 16 oz tub holds between 200% and 300% of it, so it needs two columns: per serving and per tub.21 CFR 101.12(b), 101.9(b)(6), (b)(12)(i)
12gMilk sugar is not added sugar, honey isPlain Greek yogurt on its own: 160 calories, 7 g total sugars, 0 g added. With 1/4 cup honey per 4 cups of yogurt: 200 calories, 18 g total sugars, 12 g added (24% DV).21 CFR 101.9(c)(6)(iii)
Sizes

Yogurt cups, tubs and the label that fits

The container decides the number of servings and whether you need a second column. Find yours, then pick the matching style in the tool.

ContainerTypical label areaStyle that usually fits
4 oz cup2 × 1.5 inSmall package (linear), 1 serving
6 oz cup3 × 1.5 inTabular (wide), 1 serving
16 oz tub3 × 3 inDual column
32 oz tub4 × 3 inStandard (vertical)Sample
Sample recipe included

Start from a Greek yogurt that's already filled in

The sample starts from plain whole milk Greek yogurt as one ingredient, then adds honey and vanilla. Culture your own milk? Enter the milk and any milk powder instead, and add your cultures as your own ingredient: they weigh next to nothing but belong in the ingredient list.

Start with this recipe
IngredientAmountUnit
Greek yogurt✓ USDA match4cups
Honey✓ USDA match1/4cup
Vanilla extract✓ USDA match1tsp
Makes about 2.2 lb: one 32 oz tub and a little extraServing 3/4 cup (170 g), the FDA reference amount for yogurt
Questions

Yogurt label questions

170 g, declared as a cup measure: 3/4 cup (170g) for a thick Greek yogurt. A cup sold on its own with less than 340 g, twice the reference amount, is one serving.

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