4. Sweet and savory bowls
Yogurt is a common platform for always popular fruit-and-granola parfaits, either the build-your-own or grab-and-go variety. But it’s also growing as a solid base for bowls.
UCLA Dining Services’ Berry Yogurt Bowl boasts an impressive 26.4 grams of protein. It’s a nutrient-dense combination of low-fat Greek yogurt, juice- and agave nectar-sweetened blueberry compote, strawberries, blackberries, granola, pumpkin seeds, sunflower seeds, almonds and walnuts.
But savory flavors such as beet, coriander, hazelnut and miso are also starting to pop up alongside yogurt on menus, according to Technomic’s MenuMonitor data. The fastest-growing ingredients mentioned with yogurt are almond, cheddar and onion. In Boston, Northeastern University’s catering department offers a savory Greek yogurt station with options such as roasted beet, sweet potato and sun-dried tomato.