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One of the best things about Tillamook Yogurt, besides the great taste and texture of course, is the addition of live and active cultures. The cultures are responsible for making yogurt an excellent addition to your daily diet because they provide you with healthy bacteria called probiotics. Probiotics are an essential part of having a healthy digestive system because they keep the number of bad bacteria in your body very low.

All of our yogurt; Farmstyle Greek, Lowfat Yogurt, Light Yogurt, and Dessert Yogurt contain slightly different combinations of live and active cultures, although they all provide very similar health benefits. The live and active cultures we use in Tillamook Low Fat Yogurt are L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidus. The live and active cultures we use in Tillamook Light Yogurt are S. thermophiles and L. bulgaricus. The live and active cultures in Tillamook Dessert Yogurt are S. thermophiles and L. bulgaricus. The cultures in our Farmstyle Greek Yogurt are S.Thermophilus. L. Bulgaricus, L.Acidophilus, B. Lactis, L.Casei, L.Rhamnosus, and L.Lactis.

If you would like to see more nutritional information about our yogurt, please feel free to check the product pages on our website here.

10 comments

Carolyn Macy

Curious about a couple of ingredients in your yogurt- what ingredients are contained in the "natural flavor" and is the modified corn starch made from GMO corn? Thank you so much for any information you can provide.

May 28th, 2014 at 11:14 am

Lauren

Tillamook Team

Hi Carolyn,

Thanks for your questions! The natural flavoring found in our yogurt differs from flavor to flavor, but is derived from natural sources across all our yogurts. Our Consumer Relations team can give you a more detailed answer specific to the flavors that you are curious about. You can send them a quick email with your question here. Also, we know the GMO topic is a sensitive and important one to some consumers. At this time, and in the absence of any clear standards or definitions around genetically modified substances, it is hard to categorize which ingredients are – with certainty – GMO-free. The corn starch is called “modified” because it is chemically modified (not genetically modified), and it is needed to achieve the creamy texture and body of our yogurt. It is, however, possible that the corn starch has been derived from GMO sources because of the pervasiveness of GMOs in corn crops in the United States. If you have more questions about GMOs, etc. please don’t hesitate to reach out to our Consumer Relations team. Thanks again for your questions!

All the best,

Lauren of the Tillamook team

June 5th, 2014 at 3:39 pm

Daniel Putman

I have read that live probiotics can not survive stomach acid. How is eating them in yogurt beneficial? Would they have to be taken another way to get into the intestines?

July 7th, 2014 at 6:20 pm

Lauren

Tillamook Team

Hi Daniel,

Great question! Some probiotics are better suited to survive an acidic environment, like the stomach, than others. Lactobacillus strains are considered the most resistant to acid. Fortunately, we have several Lactobacillus cultures in our yogurt! All of the cultures that you see in the blog post above that start with "L." are part of the Lactobacillus family. Thanks again for your question!

All the best,

Lauren of the Tillamook team

July 8th, 2014 at 11:10 am

Kim Bachman

Within the past few months I wrote you and shared my excitement at Tillamook bringing back fat free yogurt. Your vanilla bean is the best of any brand, hands down!

Your response was appreciative.

Now our local Fred Meyer (Kroger) tells me it is not being restocked because it is being discontinued. I am still able to get it at a local/semi independent store, Haggen. The pull date on my most recent purchase is 8/11/14.

What is the truth? Your Greek yogurt is not offered in fat free. Am I back to seeking another brand?

July 27th, 2014 at 2:56 pm

Lauren

Tillamook Team

Hi Kim,

Thank you for your question! Good news, we are not discontinuing Tillamook Lowfat Yogurt! You can use our Where to Buy page to see where else you can purchase it in your area. I thought you might also be happy to hear that we recently started making a new line of 0% Farmstyle Greek Yogurt! You should start to see it on the shelf at your local store soon!

All the best,

Lauren of the Tillamook team

July 29th, 2014 at 3:36 pm

Kim Bachman

Thank you that you are not discontinuing fat free yogurt! Yours is the best. In addition Thank You for recognizing the world of people who need fat free by adding 0% to your Greek yogurt line up. I look forward to trying it. I will hound our local stores until I see them back in stock.

You have one happy loyal fan here!! Bless you

August 2nd, 2014 at 11:01 pm

Kim Bachman

Lauren,

I misread your reply. Yes low fat variety are a plenty in our stores. The site for Tillamook light takes me to all the stores that no longer are carrying it because "it is no longer available."

Anyone with cholesterol issues (no weight issue) needs to keep fat free products, consumed regularly, as a staple. I will continue to watch for the fat free 0% Greek yogurt. Until then another brand and Trader Joes for FF Greek.

Kim

August 4th, 2014 at 12:33 pm

Heather Slinkard

Thank you! Two years ago I tried your yogurt in Las Vegas and fell in love with it. I also found it in Colorado but my state of Arkansas did not have the yogurt, only cheese, until now. Please consider having it at all of our local walmart stores so everyone can fall in love with Tillamook ;). Thank you for coming to Springdale, Arkansas.

August 21st, 2014 at 5:48 am

Lauren

Tillamook Team

Hi Heather!

Thank you for your comment! I'm happy to hear that Tillamook Yogurt is available in your area! It's up to the retailer to decide which products to purchase, so if you want to ask another local Walmart store to start carrying it, you can use our product request form! Just fill it out, print it and hand it in to your local store manager. Thanks again for being a Tillamook fan!

All the best,

Lauren of the Tillamook team

August 26th, 2014 at 11:02 am
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