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Fage Yoghurt - moved from Home Cooking board

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Hello everyone,

Has anyone noticed a change in the formulation of Fage yoghurt in the last month or so?

It seems more glutenous. And when I use it as a starter for my own yoghurt, the consistency is not the same as before. More homogenized, somehow, and not the better for it.

Sean

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  1. Hmm. I just used some low fat Fage mixed with some non-fat Pavel's to make a batch of Seville orange froyo last weekend and it didn't seem different to me. But then I wasn't really paying attention. Did you test it more than once?

    Did you check their website? Maybe there's something there.

    Sounds ominous, though.

    2 Replies
    1. re: oakjoan

      I love FAGE YOGHURT. It is more expensive than others, however. Never eat
      yoghurt with FRUCTOSE or PALM OIL or "DEAD FRUIT" in it. Just the pure
      plain kind. I used to make my own, but FAGE is still the best. Full regular is
      my favorite -- not the reduced fat kind.

    2. I think that there are a bunch of threads on this board about Fage yogurt being made in the US now and no longer being imported from Greece. Maybe that's the difference you're noticing, but it's certainly more than a month ago.

      1. Just had the 0% today for breakfast...still delicious as always, I noticed no difference. Truly, whenever I put that stuff in my mouth, I just roll my eyes, especially for the 0%...it is so creamy and satisfying. Of course, all of our palates are different...others might notice but not I.