Not all cultured dairy is yogurt, not all yogurt is Greek, and—most
definitely—not all Greek yogurts are created equal. Sure, they're all
thick enough in texture and high enough in protein to live up to the hype
and health halo, but the industry's hit some sour patches. Years ago, at
the peak of this product's boom, domestic manufacturers came under fire
for shortcutting the traditional, time-honored multi-straining process
required to create true Greek yogurt. Instead, they introduced stabilizers
and thickeners to regular yogurt in an effort to imitate the look, feel,
and/or nutritional profile of Greek yogurt. Some brands—like The Greek
Gods—quietly and inexplicably slip under the radar for their use of pectin
as a thickener, while others, like Cabot Farms and Yoplait, were called
out for their adhditives.
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