Monthly Archives: February 2013

DID YOU KNOW HONEY ENHANCES THE PRODUCTION OF LACTIC ACID FROM BIFIDOBACTERIA?

Journal of Food Science 2001;66(3):478-481 Lactic acid bacteria are common starter cultures used by the dairy industry to manufacture fermented dairy products (i.e., yogurt). Honey may be an ideal sweetener for yogurt due to its sugar concentration, pH, and value-added … Continue reading

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Chobani Greek Yogurt

Chobani’s Greek Yogurt with honey is non-fat and uses only natural ingredients. Only the finest clover honey is used to sweeten the yogurt, which has two times more protein per serving than regular yogurt. It is gluten–free and vegetarian friendly. … Continue reading

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Yoplait Greek Yogurt with Nature Valley Granola

Yoplait’s Greek Yogurt with Nature Valley Granola comes in blueberry, peach and strawberry flavors. The fat-free yogurt contains two times more protein than regular yogurt and contains honey, canola oil, lemon juice and crisp rice. The kosher certified product contains … Continue reading

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