Yes! One 100-g serving of Stonyfield Farm yogurt provides 15 mg of calcium, more than a third of the recommended daily intake for adults aged 19-50 years. Calcium is essential for building and maintaining strong bones.

Yes! Stonyfield Farm yogurt is a good source of protein, and the protein is of high biological value, meaning it is growth-supporting and easily digestible. There are 6-7 grams of protein per 100 g of yogurt. The average adult needs about 50 grams of protein a day. Protein is an important part of a well-balanced diet because it performs many essential functions for the body, including supplying energy and building and repairing tissues.

Yogurt is a good source of high-biological-value protein, which makes it a great protein source for lacto-vegetarians.

The answer varies with each case, but generally, yes! Lactose intolerance is a very common condition that occurs when lactose (milk sugar) is not digested properly because of an enzyme deficiency. Yogurt, with its complement of lactic acid bacteria in a live, active culture, aids in lactose digestion and is well tolerated even by most lactose-intolerant individuals.

Antibiotics can destroy the beneficial bacteria that reside in one's gastrointestinal tract. Eating yogurt with live, active cultures helps to re-establish a healthy intestinal balance by increasing the microorganisms that are naturally present in the gastrointestinal tract.

Pediatricians often recommend that yogurt be introduced to children at ages varying from 9-12 months. Since every child is different, we recommend that you check with your pediatrician before introducing yogurt into your child's diet. When your child is ready for yogurt, consider Stonyfield Farm's Yobaby. It's certified organic and made from the whole milk pediatricians recommend, and a unique blend of 5 live active cultures. It's available in 8-packs with convenient 100 g cups in banana and vanilla flavours.

This liquid, called whey, is a natural component in cultured yogurt. Whey contains many of the most important vitamins and nutrients in yogurt. Simply stir it back in to take advantage of its nutritional benefits. It occurs whenever there has been any type of pressure on the curd, or also from temperature change. A little bit of whey is normal. The appearance of whey is actually a good sign, indicating that the beneficial cultures are alive and active.

No. We do not add gluten to our products. However, some of the natural flavours used to make our products may have used a grain alcohol in the extraction process.

We are still in the process of learning more about Celiac disease and have been told that some individuals are sensitive to even miniscule amounts of gluten. We have difficulty answering questions on this topic because we are concerned about giving out information to individuals who have unique and sensitive health issues without the person going through their doctor, especially since the outcome could be very serious.

The date on the lid is a suggested sell-by date. It is not the date that the yogurt will "expire" or "go bad". Up until this date, we feel that our yogurt will look and taste its best. It can be perfectly okay to eat yogurt after the sell-by date. Just use your judgment. If the yogurt looks, smells, and tastes good, and there are no visible signs of mold, it's okay to eat.

The cultures will stay alive as long as the product is still good and kept sealed and refrigerated.

You can freeze a cup of yogurt. A cup of yogurt that has been frozen and thawed will have a different look and texture than fresh yogurt. The cultures become dormant when frozen, but once thawed either in the refrigerator or by your body heat when ingested, they will become live and active once again. There will be a few cultures that do die, but there are so many billions in our products, that the number of cultures that die is truly insignificant.

It is a good idea to eat yogurt especially when taking antibiotics. The best time to eat a yogurt is BETWEEN taking the medication. This means at least two hours before or after. The antibiotic kills the good and bad microorganisms, so it's best to keep eating yogurt to replenish them. When you're done with the antibiotic, eating yogurt daily can be especially beneficial.