Simple question, I guess. Why does fruit on the bottom yogurt exist? Once stirred up, it would seem to be the same as regular yogurt, just with more effort expended by the consumer.
Is there some sort of nutritional or cost related savings that allows a market for this to exist?
Because some people prefer it.
I think the reason for fruit on the bottom yogurt is that it’s easier to package than if they have to mix the fruit into the yogurt first. The fruit can be dropped in before the yogurt spout, which can be smaller because no chunks of fruit have to pass thru it. Also the fruit won’t take a beating being mixed into the glop.
I have no idea why they actually do it that way. I don’t like yogurt but I used to buy it for my mother and I wondered why the fruit was on the bottom as well.
Because stirring it up is not what everybody does; eating incompletely mixed spoonfulls is a different sensation to eating homogenously mixed fruit yogurt.
The sensations of cool, creamy yoghurt and tangy or syrupy/sweet fruit alternate on the tongue.
Not unlike what happens when you eat ice cream with hot fudge sauce - the idea is to get a cold bit and a hot bit in your mouth at the same time - it greatly adds to the eating pleasure - I speak from extensive experience.
(think about cheesecake - Crunchy base, creamy filling and fruity top - it all gets mixed up to a uniform paste in your mouth, but would you eat it if it looked like that on the plate?)
IANAYogurt Maker, but it exists because that’s the way all fruit-added yogurt used to be made (due to manufacturing reasons as Thin Ice alluded to) and some people still like it. It’s only in the last 20 years that ‘pre-stirred’ yogurt has come to market.
Previous thread on this subject. And I think in the proper forum, too.