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  • Lactobacillus
  • Writing in the Elsevier journal, the International Journal of Food Microbiology ​, the researchers report that soy yoghurt the presence of the probiotics Lactobacillus johnsonii ​ NCC533 (La-1, Nestlé) or Lactobacillus rhamnosus ​ ATCC 53103 (GG) did not effect the growth of the starter cultures, with significant increases in bacterial populations observed for both strains. (nutraingredients-usa.com)
  • whey
  • Due to the straining process to remove excess whey, even non-fat varieties of strained yogurt are much thicker, richer, and creamier than yogurts that have not been strained. (wikipedia.org)
  • found
  • Siggi's was founded by Siggi Hilmarsson who, after moving to the U.S., began making yogurt in his kitchen in response to American yogurt, which he found too sweet. (gourmetretailer.com)
  • brand
  • Siggi's is a top 5 selling yogurt brand in many mainstream grocery chains including Stop & Shop, Meijer and Publix and recently became the No. 1 selling yogurt brand overall in Whole Foods, according to Nielsen data. (gourmetretailer.com)