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Aug 18, 2012 05:55 AM

Muller yogurt, Quaker Oats

I haven't seen this new product on the shelves yet. 3 yogurt styles, 16 flavors.

Has anyone tried it?

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      1. re: porker

        Wow, I had no idea. And the heading of the other thread would have been hard to find w/out the mention of the yogurt brand in the subject title so thank you for linking it here.

        1. re: HillJ

          Don't quite know why the mods removed the post...

            1. re: HillJ

              I think I said something like "People may be lazy to click on the thread Steph...apparently the yogurt contains tilapia"

              1. re: porker

                LOL..oh the horror. I didn't see that comment but I also didn't know about the gelatin. I would consider that an odd choice in ingredients for yogurt as well.

                1. re: porker

                  We haven't removed any posts from this thread.

                  1. re: The Chowhound Team

                    Tyou for saying so. I thought I missed something....

                    1. re: The Chowhound Team

                      me too...gotta lay off the sauce...but I swear.....

        2. Tried the Greek style, two compartment container...apricot flavor. Not as tangy as Fage, but the fruit "goo" was good. I still like Fage better.

          1 Reply
          1. re: BeeZee

            Apparently the tilapia removes some of the tang factor.

          2. As far as I can see, the "Frutup" product appears to be made just for the American market. We don't seem to have the product here in Europe (unless under a different name and packaging).

            3 Replies
            1. re: Harters

              I've never seen Frutup here in Italy, but I am totally hooked on Müllers yogurt so ran to the fridge to read the ingredients. Nothing remotely like tilapia or even gelatin (though admittedly I didn't use a magnifying glass to read the tiny print). In any case, this is the first time I've heard of Müller in the US, and believe me, I look every time I go, nor have I found a US yogurt anywhere near as yummy (sorry, it's the only word). I believe they are introducing other yogurt-like products here, but I haven't been paying attention. Next time I go to the supermarket, I'll read all the ingredients.

              1. re: mbfant

                the comment made to me on our last trip home to the US "Mom -- this yogurt is CRAP. If we ever move back, you have to get a yogurt maker"

                Made me laugh -- but none of it is wrong. And I will, if we go back.

                1. re: mbfant

                  I have Type 2 diabetes and the "Light" yoghurts are one of two brands (the other being Weightwatchers) that have a sugar content that fits my diet. And they're rather tasty too and always on offer at the supermarket. I've also recently discovered "Rice", accidently putting it in my trolley instead of Light - really nice, except the sugar is a bit high at 13g per 100.

                  "Light" isnt suitable for vegetarians - it's the gelatine.

              2. I found Muller yogurt all 3 styles on the dairy shelf at Stop & Shop today. Gelatin is definately included in the label of ingredients but I did not see the word : talapia.

                I didn't buy any this trip but I'll likely take one for the team soon.

                3 Replies
                1. re: HillJ

                  You all know that gelatin is more typically made from cow hooves, horn, and skin, right?

                  There are some gelatins made from agar-agar (seaweed) -- but most gelatin is made from inedible bits.

                  Not sure which is better -- hooves and horns, or fish....

                  1. re: sunshine842

                    Yeah, I recognize that all sorts of interesting stuff winds up in various foods. I'm not a fan of yogurt with gelatin in it at all usually but I'm willing to try just about any brand ONCE to learn for myself.

                    1. re: HillJ

                      I'm with you -- I avoid it, just because I don't like jello-textured yogurt.

                2. Fruit Up is actually very good. The whole tilapia issue is ridiculous--they use trace amounts of fish-based gelatin (as opposed to beef-based gelatin) to the fruit mousse to make it set. It doesn't taste like fish, just like "regular" gelatin wouldn't make it taste like beef or seaweed.

                  Having the fruit on top as a mousse is almost a revelation--isn't that the part most of us love anyway? For previous posters, no it doesn't have the consistency of Jell-O, it's a smooth, airy fruit puree that is slightly set so you don't get that icky yogurt-water on top. My favorite flavors are raspberry and peach passionfruit. Try it!

                  1 Reply
                  1. re: sarinaL

                    I did try it and I didn't like the texture. I also tried Chobani Flip in Chocolate Raspberry and dislike that even more-super sweet.