Where do the fruits used in iÖGO Canadian Harvest come from?
- Maple syrup, blueberries and cranberries come from the province of Quebec.
- Raspberries and cherries come from Ontario and British Colombia.
- Peaches come from Ontario.
The vitamin A in milk is found in the fat particles. The process of skimming milk tends to reduce the amount of vitamin A that is naturally present in milk. This is why vitamin A must be added to low-fat milks. The vitamin A added to milk is called palmitate.
The Greek tradition involves straining yogurt to increase its firmness. Our unique ultrafiltration process is based on this tradition and concentrates the protein and calcium naturally found in milk and therefore gives the yogurt the consistent texture looked for.
In addition to being a source of dietary energy, protein has an essential role, including the creation and maintenance of muscle mass. It has been clearly demonstrated that our resting metabolic rate, or energy expenditure at rest, is related to muscle mass*. It is therefore important to maintain muscle.
*Reference: Weinsier, R.L. et al. “”Reexamination of the relationship of metabolic rate to fat-free mass and to the metabolically active components of fat-free mass in humans””. Am J Clin Nut, 1992; 55(4): 790-94.
Yes, our iÖGO Creamy dessert products have a smooth texture and do not contain pieces of fruit to meet the specific needs of certain consumers. However, all other products in the iÖGO Creamy range contain a lot of delicious fruit pieces.
All iÖGO products are gelatine-free.
Natural colours and flavours are compounds extracted from natural sources, such as plants, through processes that do not alter their original state.
The information listed in the Nutrition Facts table must meet the requirements of the Canadian Food Inspection Agency (CFIA). The quantity of carbohydrates listed must include the total amount from the following: sugar, fibre, starch and other polysaccharides. In a serving of yogurt, the following types of sugar are generally found: lactose (the sugar naturally found in milk), fructose (the sugar naturally found in fruit) and sucrose (added sugar).
No, iÖGO products do not contain gluten.
Calcium helps the formation and maintenance of strong bones and healthy teeth. Vitamin D plays the same role, while also improving the absorption and use of calcium and phosphorus.
We created the only yogurt made by Canadians for Canadians! We asked Canadians to come into our kitchen and whip up the first ever IÖGO Collaboration.
iÖGO Canadian Harvest is made with 100% Canadian Milk by farmers who are proud to offer high quality milk to their country. The fruits are also harvested in Canada to deliver a unique and true taste of home. Finally, IÖGO is owned by a Canadian dairy cooperative so this delicious yogurt is the progeny of true Canadian.
iÖGO products are available in supermarkets across Canada, as well as in the food services network. If your local grocery store does not carry these products, don’t hesitate to talk to the manager.
The 100g leaves some of our consumers hungry. Through our collaboration with Canadians, we have determined that a larger size would allow consumers to reach the feeling of satiety with one yogurt instead of two.
You will know that the product has never been opened if the plastic cover isn’t open or damaged.
The cap has been designed for children three years and older who are able to drink from spill-proof cups. iÖGO nanö is the only drinkable yogurt with this innovative solution that is great for both kids and parents alike. Thanks to the practical reclosable and spill-proof cap, kids can enjoy iÖGO nanö anywhere without making a mess.
Health Canada does not recommend reusing single-use plastic bottles. Source: Health Canada, 2009.
Although these containers can be reused, it is not recommended to use them for food storage. Handling can lead to resin degradation (for example, if the containers are put in the dishwasher or microwave oven). All 650g plastic containers packaging is recyclable.
Our consumers’ environmental concerns have been carefully considered. All cardboard packaging is recyclable, as well as drinkable yogurt bottles.
iögo Proteine is a greek-base yogurt with 10g proteins per 125g portion. All iogo Proteine products are fat free, gelatin-free, with no artificial colors or flavors.
iÖGO products do not contain any of the following allergens:
People suffering from allergies to other foods must read the list of ingredients.
More and more people who are diabetic are learning that they can eat any type of food as long as they calculate the amount of carbohydrates contained in each meal. A product such as iÖGO 0% contains only 5 g of carbohydrates, or the equivalent of one sugar cube, which can be easily incorporated into the diet plan of someone who is diabetic.
Reference: “”Canadian Diabetes Association 2008 Clinical Practice Guidelines for the Prevention and Management of Diabetes in Canada””. Canadian Journal of Diabetes, 2008; 32(1): 215.
Sucralose is a high-intensity sweetener or sugar substitute (i.e. it has a high sweetening power) that is calorie-free, made from sugar and does not cause cavities.
Reference: Extract, Canada Gazette, Part II, Department of National Health and Welfare, September 25, 1991.
Children who are lactose intolerant can eat lactose-free iÖGO Probio and lactose-free iÖGO Drinkable without any problems.
Active bacterial cultures remove a portion of the lactose contained in the yogurt (compared to milk), making it possible for some lactose intolerant people to consume yogurt (depending on the level of tolerance).
The threshold of tolerance varies between individuals, regarding both the type of symptoms and their degree of intensity. Some people, however, can not consume any lactose.
Thus, lactose-free iÖGO Probio and lactose-free iÖGO Drinkable make consumption even easier for these people. A lactose-free product is a good way to consume all the nutrients dairy provides, but without the lactose.
Source: Tamm, A. “”Management of lactose intolerance””. Scand J Gastroenterol, 1994; 202: 55-63.
Someone who is lactose intolerant can eat lactose-free iÖGO Probio and lactose-free iÖGO Drinkable, as lactase, a natural ingredient that enables the digestion of lactose (the component that can cause discomfort or inconvenience), has been added to these products.
Controls are performed to ensure there is no lactose in any of our lactose-free iÖGO Probio and lactose-free iÖGO Drinkable products.
Lactase is simply added to the product, as this enzyme digests lactose into simple sugar (glucose and galactose).
Yes, lactase is a natural ingredient. This means that when it was produced, this food ingredient was extracted from natural sources by processes that did not significantly alter its physical, chemical or biological state. Therefore, this enzyme can be considered natural.
The Nutrition Facts table does not distinguish sugars naturally found in ingredients from added sugar.
The sugar contained in iÖGO 0% comes from the sugar naturally found in milk (lactose) and the sugar naturally found in fruit (fructose).
iÖGO 0% is a new generation of more natural fat-free yogurts with only 35 calories per serving, as the products do not contain gelatine or any artificial flavours or colours.
Sugars found in yogurt come from different sources: milk sugar (lactose), fruit sugar (including fructose) and added sugar. Our goal was to reduce the total amount of sugar of this product by 25%. Our Research & Development team rose to the challenge by reducing the amount of cane sugar and adding fructose. This simple sugar is naturally found in many fruits and vegetables (such as apples or carrots) and has a considerably sweeter taste than cane sugar, which allowed us to reduce the total quantity of sugar while maintaining the great taste.
It contains the same nutrients as yogurt but has a more liquid consistency and a smooth texture. This makes the product easy to consume at any time, without a spoon. It is a source of protein, calcium and vitamin D.
Compared to other yogurts on the market, iÖGO Greek has higher protein and calcium contents. A 100-g serving of iÖGO Greek with fruit contains 8 g of protein, while the natural version of iÖGO Greek contains 18 g per 175-g serving. The protein content in a regular yogurt is about 4 g per 100-g serving. Health Canada recommends that adults consume 0.8 g of protein per kg each day. Thus, on average, a 70-kg man needs 56 g of protein and a 57-kg woman needs 46 g of protein every day. A serving of 100 g of iÖGO Greek contains 25% of one’s daily calcium intake, compared to 20% for a regular yogurt.
iÖGO Greek yogurt is available with 0% M.F.
This yogurt is characterized by a higher protein content, which gives it a consistent texture. The Greek tradition involves straining the yogurt to increase its firmness. Our unique ultrafiltration process is based on this tradition and concentrates the protein and calcium naturally found in milk, therefore giving iÖGO Greek yogurts the desired consistent texture of Greek yogurt.
This liquid is called whey and it contains many nutrients (vitamins, calcium and other minerals). It is sometimes seen on the surface of yogurt or fresh cheese following a natural process of separation. Simply stir it back into the product to fully take advantage of its nutritional value.
These cultures are called “active” because they are alive at the time when they are added to milk during yogurt production, and remain alive until the product is consumed.
To produce yogurt, the following active bacterial cultures are required:
The active bacterial cultures added to milk cause fermentation, which transforms the product, giving it a firmer texture and changing its taste.
Freezing does not affect the nutritional value of yogurt, but the texture will be greatly affected. Except for iÖGO nanö tubes and iÖGO nanö fresh cheese (which are specially formulated to resist freezing), as well as nanö nutritional snacks (that can be frozen and enjoyed with lunch after a defrosting period of about 4 hours), we do not recommend that you freeze yogurt.
Yogurt should always be kept at a temperature between 1°C and 4°C.
The “best before” date consists of four (4) numbers indicating the year, two (2) letters indicating the month and two (2) numbers indicating the day, as follows: YYYY MM DD
(e.g. 2016 DE 28).
Yogurt are perishable items. Therefore, this date is required to advise consumers of the products’ shelf life. The date indicates the end of the period during which the product retains its full flavour and nutritional value when kept at a temperature between 1°C and 4°C. It is not recommended to consume milk products after their expiry date.