Does the “Greek” in Greek yogurt refer to process or place of
origin? According to a UK lawsuit by FAGE, it’s the latter. This
week we talk about the popularity of commercial greek yogurt and
how easy and inexpensive it is to ferment it yourself (and how
simple it is to make frozen Greek yogurt too).
Also this week: have you ever tried black fermented garlic? The
concept is old but one Canadian entrepreneur is about to bring
high quality black fermented garlic to top chefs in July. If you
want some, you can pre-order too.
We finish up our conversation with a quick look at the
cleanliness of US Children versus Bangladesh children and how
that influences gut microbiota.
|[GreenWhey to open food waste-to-energy project
|[Powder Coating Glass Jars
[Ottowa food entrepreneur Andrew Craig bets on black
|[Pre-order your own black garlic
[Danone Danio yogurt slapped with UK Greek yogurt
|[Frozen Greek yogurt packs protein rich punch
|[Strawberry Frozen Greek Yogurt Recipe
Two Peas and their
|[Greek yogurt popular with adults, will kids bite?
|[Slumdog Microbiome More Diverse