1. Mosleyan yogurt is praised for its no additives and thick flavor. A unique production process is used to make the yogurt thicker and smoother, as well as with a distinctive vanilla ice cream flavor. The sodium alginate in Mosleyan yogurt acts as a stabilizer, not only increasing the consistency of the yogurt, but also bringing a certain sweetness to it.

2. Anmushi yogurt, on the other hand, is loved by consumers for its rich texture and variety of flavors. Adding a variety of food stabilizers makes the product more stable and easier to match with other ingredients. The texture of Amushi yogurt is relatively thick, with the flavor of vanilla ice cream and cream, the taste is moderately sweet and sour, with a little acid at the end, creamy flavor is relatively strong.