What’s Amazing

How about the genius food science that went into making this delicious non-dairy yogurt with live and active cultures? Yes, amazing. But actually we kind of think the live and active cultures part is a given if we seriously want people to switch from dairy yogurt to this product. And we do, in case there was ever any doubt.

So what even are these cultures we keep talking about? Well, our Oatgurts have the two cultures that dairy yogurt is required to have (L. bulgaricus and S. thermophilus), but we decided to throw in a few more to help make it taste really great. Namely, L. casei, L. acidophilus, and B. lactis—all vegan and totally cool as far as cultures go.

what might be less amazing

So if you check out the Added Sugars listed on this product’s nutrition label and then look at the ingredients list, you might be a bit confused since the labeling is, well, confusing. And since confusion is the enemy of transparency, we find all of this to be definitely not amazing. Hopefully, the following explanation will help: The sugar in our Oatgurt is produced during our enzymatic production process. Basically, we use enzymes to break down the starches in the oats into simple sugar like maltose, similar to how the human body uses enzymes to break down starches into sugars during digestion. We are happy to label these sugars that occur as a result of our enzymatic process as “Added Sugars” since that is what the FDA says is the most helpful for consumers. But we are not pouring any sugar or sweeteners into this product, just so you know.