Yoghurt is a solid or drinkable product of curdled milk. In its production, specific bacteria cultures are added to milk. Due to lactic acid, the product is naturally preserved. "Fruit yoghurt" is yoghurt with added fruit. Fresh fruit must comprise at least six per cent of the product. In the case of particularly flavour-intense fruits such as lemons, a minimal portion of two per cent is prescribed. In the case of "yoghurt with fruit preparation" or of "fruit-flavoured yoghurt", the fruit content is lower. The producer must specify on the label which fruit was used as well as the proportion per cent of fruit in the whole product.

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