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  2. Strained yogurt - Wikipedia

    en.wikipedia.org/wiki/Strained_yogurt

    Stonyfield Farms, owned by Groupe Danone, introduced Oikos Organic Greek Yogurt in 2007; Danone began marketing a non-organic Dannon Oikos Greek Yogurt in 2011 and also produced a now discontinued blended Greek-style yogurt under the Activia Selects brand; [37] Dannon Light & Fit Greek nonfat yogurt was introduced in 2012, [38] and Activia ...

  3. The 17 Best Low-Sugar Yogurts on Grocery Shelves - AOL

    www.aol.com/lifestyle/17-best-low-sugar-yogurts...

    Yogurt is rich in calcium for strong bones, protein for satiety, and live active cultures for a healthy gut. While many yogurts contain natural sugars from lactose, some are packed with added ...

  4. The 16 Best High-Protein Yogurts, Plus Tips from a ... - AOL

    www.aol.com/16-best-high-protein-yogurts...

    Made without added sugar, Kite Hill’s take on Greek yogurt is packed with protein and probiotics and shockingly creamy. Even the vanilla version is unsweetened (and made with real vanilla beans ...

  5. “Ted Lasso ”star“ ”Juno Temple says 'cogs are turning' on ...

    www.aol.com/ted-lasso-star-juno-temple-150000158...

    In order to prevent him from missing his flight, Temple tells Garrett to hold onto her Triple Zero Greek yogurt and, tapping into a bit of her unsuspecting Fargo strength, launches the athlete up ...

  6. Chobani - Wikipedia

    en.wikipedia.org/wiki/Chobani

    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]

  7. List of yogurt-based dishes and beverages - Wikipedia

    en.wikipedia.org/wiki/List_of_yogurt-based...

    This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]

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