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Chobani is an American food company specializing in strained yogurt.The company was founded in 2005 by Hamdi Ulukaya, [2] [3] a Turkish businessman. [4] [5] [6] Chobani sells thick, Greek yogurt with a higher protein content than traditional yogurt and is one of the main companies to popularize this style of yogurt in the US. [7]
This is a list of notable frozen yogurt companies. Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products including non-dairy products. It varies from slightly to much more tart than ice cream , as well as being lower in fat (due to the use of milk instead of cream ).
Download as PDF; Printable version; In other projects ... Frozen yogurt businesses (24 P) Pages in category "Brand name yogurts"
Brand name soft drink products (or their parent brand or brand family) include: This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources .
Since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. In Western Europe and the United States, strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt. [6]
Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon" which was later changed to "yogurt", the Turkish language name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time.
Sugar (beet or cane) provides 15–17% of the yogurt ingredients; in addition to adding sweetness, it increases the volume of solid ingredients, improving body and texture. Gelatin and/or vegetable additives (guar gum, carrageenan) stabilize the yogurt, reducing crystallization and increasing the temperature at which it will melt. This ...
Some brands had the same amount of sugar as a can of soda." [1] [2] [3] In 2004, Siggi began making his own yogurt based on a 1913 recipe his mother had found at a library in Reykjavík. [4] He wanted "less sugar and less ingredients," and also missed the thick texture of Icelandic skyr. He said that his test batches were "sometimes great ...