Selected for you this week: fresh herb falafel pita wrap, by Maureen Abood. Every week, we bring...
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.
Interview behind the scenes: Dr. Greg Miller
Greg Miller (PhD in Nutrition) is currently Executive Vice President of Research, Regulatory and...
Margherita pizza with yogurt-based dough
Selected for you this week: margherita pizza with yogurt-based dough, by Lisa Faulkner. Every week...
Fruit and yogurt protein parfaits
Selected for you this week: a healthy fruit and yogurt protein parfait, by Liz Della Croce. Every...
Chicken salad with fig jam
Selected for you this week: a delicious recipe of chicken salad with fig jam, by Abby Langer. Every...
Live yogurt for a healthy immune system
Selected for you this week: Food you should be eating every day and how to get them into...
Boost your health with yogurt probiotics
Selected for you this week: Did you know that probiotics in yogurt can provide important health...
Want to know more on the health benefits of yogurt?
Eating dairy (and specifically yoghurt) has been linked to many health benefits such as improving...
Why is low-fat yogurt a delicious and healthy choice?
Selected for you this week: An overview of great-tasting ways to use low-fat milk daily. Every...
Interview behind the scenes Part II: Prof. Jordi Salas-Salvadó...
Jordi Salas-Salvadó is a professor of Human Nutrition and Bromatology for the Faculty of Medicine...