Quark

Quark is a fresh dairy product, similar to a very thick yoghurt or soft cheese. It is made by warming soured milk, then draining off the whey to leave a soft curd. It is popular in Germany and other parts of Europe, and is increasingly found in the UK.

Quark is used as a protein-rich ingredient in both sweet and savoury dishes. Manufacturers use it in dairy desserts, yoghurts, and spreads for its creamy texture and mild, slightly tangy flavour. It can also be used as a lower-fat alternative to cream cheese or sour cream in baking and cooking.

Quark is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein and calcium. As with other dairy products, its consumption contributes to overall dietary intake of fat and saturated fat. The NHS Eatwell Guide recommends dairy or dairy alternatives as part of a healthy diet.