Since 2012, every year, The French Dairy Board, CNIEL, continuously monitors the publishing of...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
Whole wheat yogurt waffles
Selected for you this week: a delight recipe for whole wheat yogurt waffles by The Lean Green Bean...
Yogurt & apricot flapjack bars
Selected for you this week: healthy yogurt & apricot flapjack bars, by DietitianUK. Every week, we...
Yogurt and fatty liver disease
New evidence suggests that probiotic yogurt consumption improved body mass index and insulin levels...
Radicchio salad with oranges, pistachios & yogurt...
Selected for you this week: a refreshing salad with oranges, pistachios & yogurt vinaigrette, by...
How much sugar do you add in plain yogurts?
Consumers underestimated by half the amount of sugar they added to plain yogurts, particularly with...
Fruit salad with yogurt honey-lime dressing
Selected for you this week: a refreshing fruit salad with yogurt honey-lime dressing, by RD Anne...
Passion fruit panna cotta
Selected for you this week: passion fruit panna cotta, a recipe out of Hubert Cormiers yogurt...
Lentil Patties
Selected for you this week: Lentil patties, a recipe out of Hubert Cormiers yogurt recipe book...
Gut Microbiota May Benefit From Yogurt
In the context of #yogurt2016, fermented foods and the gut microbiota received particular...