New York has been selected by The U.S. Department of Agriculture to test Greek yogurt as a meat alternative in school lunches. The decision follows a USDA decision in January that determined Greek yogurt can be classified as a protein. Greek yogurt has about twice the protein of regular yogurt.
New York companies produce about 70 percent of the nation’s $6 billion industry.
If the pilot program succeeds, Greek yogurt could become a staple on the USDA Foods List for schools around the country.