New York is at the center of the yogurt boom, with producers cranking out 740 million pounds last year.
But there's a backlash against the highly sweetened yogurts that have multiplied as the industry has taken off. Nutritionists approve of the trend but say it's best to read the fine print.
"Looking at the label, making sure the ingredient list is short, avoiding ones that have additional sugar in it. You may see evaporated cane juice or fruit juice concentrate on the label. Those are all words for sugar," said Alissa Rumsey, registered dietician.
There can be well over 20 grams of sugar per serving in some yogurt. Ounce for ounce, more than a can of coke. That's why industry leader Chobani and a handful of start ups are now serving plain and vegetable flavors, as well as their fruitier fan-favorites.