YOGURT

YOGURT
The happy accident of yogurt probably came about by the fermentation of milk left out in the heat, most likely somewhere in Asia. Commercialized by Danone in 1919, it was sold in pharmacies to ensure longevity. The addition of fruit and sugar boosted sales. So did freezing yogurt, which began in the 1970s. Americans initially rejected its tartness—remedied by adding more sugar.