Frequently Asked Questions

Does Stonyfield Farm use BPA or Polystyrene (#6 plastic) in its packaging?

None of our packaging contains BPA (Bisphenol A).  BPA is used to make epoxy resins and polycarbonate plastic; BPA is not used (and never has been used) to make any of the packaging we use for our products.

We do use polystyrene cups for our yogurt multipack offerings and our pint sized Oikos Organic Greek yogurt. Both the U.S. Food and Drug Administration and the European Union (EU) consider polystyrene (#6) containers safe for food use. The FDA requires the styrene content of the packaging be less than 5,000 parts per million (ppm).  The styrene content in Stonyfield Farm’s polystyrene packaging does not exceed 400 ppm (12 times less than the allowable limit). For those who prefer, our Organic Greek yogurt can also be purchased in 5.3 oz. containers made of polypropylene (#5 plastic); and our fat free, lowfat and whole milk yogurts can also  be purchased in 6 oz. and 32 oz. polypropylene (#5) containers.

At Stonyfield Farm, we are continuously searching for packaging materials with lower environmental impacts since all packaging can have an adverse effect on the environment.  We have made great strides to reduce the overall amount of packaging material we use, because less packaging means less consumption of resources, less pollution, less solid waste and a lower carbon footprint. 
 
Looking to the future, we are actively working toward the day when we can get our product and packaging to you in ways that will not create waste or deplete our natural resources. Ideally, when you're finished eating your yogurt, you'll consume the container, or toss it onto your compost pile to return to its carbon roots.  We’re not there yet, but we are currently working with our suppliers on alternative solutions including cups made from carbohydrates or excess agricultural materials such as cornhusks or potato skins.

Is Stonyfield Farm yogurt a significant source of calcium?
Yes! One 6 oz. serving of Stonyfield Farm yogurt provides 350 mg. of calcium, more than a third of the recommended daily intake for adults 19-50 years! Calcium is essential for building and maintaining strong bones but also serves important nerve, muscle and blood clotting functions.

Is Stonyfield Farm yogurt a significant source of protein?
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 6 oz. 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.

Can yogurt be a meat substitute?
Yes! Yogurt is a good source of high biological value protein, which makes it a great protein source for lacto-vegetarians. The U.S. Department of Agriculture includes yogurt as a meat alternative in school lunches.

Can I enjoy Stonyfield Farm yogurt if I am lactose intolerant?
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. In fact, some studies have demonstrated that certain yogurt cultures have helped some lactose intolerant individuals permanently overcome their condition.

Can eating yogurt reduce cholesterol?
Yes! Some studies have shown that consuming live, active cultures has a positive effect on lowering cholesterol by inhibiting cholesterol reabsorption.

Why is it recommended to eat yogurt when taking antibiotics?
Antibiotics can destroy the beneficial bacteria that reside in our gastrointestinal tract. Eating yogurt with live, active cultures helps to reestablish a healthy intestinal balance by increasing the microorganisms that are naturally present in the gastrointestinal tract.

I have persistent yeast infections. I have included yogurt, into my every day diet along with anti-yeast supplements (including garlic, cranberry extract etc), and have changed my diet for a period, eliminating all carbohydrates, sugar and yeast foods. Is there anything else you think I could try?
You are definitely on the right track. I look at this as 3-pronged approach: (1) completely eliminate sugar and refined carbohydrates. This includes fruit for a period of time. What it also may require is to eliminate all fermented foods like alcohol and vinegar; cheeses, foods that contain yeast, and foods that may have molds like peanuts. (2) plain yogurt is definitely part of this regimen because it contains no sugar and also contains the helpful active cultures, (probiotics) that need to be in your gut. Stonyfield Farm yogurt has the highest concentration of probiotics than any other yogurt. (3) Potent anti-yeast supplements or medication may also be necessary. As supplements, these are caprylic acid, (made from coconut) or grapefruit seed extract. You may need a prescription medication like nystatin or diflucan. These are antifungals that will definitely kill the yeasts. The goal is to eliminate the food sources for the yeasts, kill the yeasts, and crowd them out with the healthy microflora from the probiotics.

When can I start introducing yogurt into my child’s diet?
The American Academy of Pediatricians recommends that yogurt and cheese can be introduced after six months. Since every child is different, you should check with your pediatrician before introducing YoBaby yogurt into your child’s diet. Whole milk dairy products such as YoBaby yogurt are recommended for children up to 2 years of age. After that your pediatrician may suggest that you switch to low-fat dairy products like our YoKids organic yogurt .

Why is there liquid (sometimes) on the top of my yogurt?
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 whey is normal. The appearance of whey is actually a good sign, indicating that the beneficial cultures are alive and active.

Now that many of your products are certified gluten-free, do they taste different?
No. We didn’t change these yogurts to make them gluten-free; they were already gluten-free. The only change is that we’ve completed the certification process administered by the Gluten-Free Certification Organization and can now officially say “gluten-free.” All of our yogurts, smoothies, and soy-yogurts – except for our YoBaby Plus Fruit & Cereal, YoKids Squeezers, Oikos Greek Yogurt, and frozen yogurt – are certified gluten-free. Our certification tells folks with gluten intolerance (celiac disease) that they can enjoy these yogurts without worry.

Is it safe to eat your (or any) yogurt after the date on the lid?
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.

How many milligrams of calcium in an 6oz. cup of your nonfat, flavored yogurt?
When you see the calcium percentage listed on a food label, all you have to do is add a zero and to get the conversion in milligrams (i.e. 35% equals 350 milligrams). The figure is based on the average Daily Recommended Intake (DRI) for adults, which is 1000 mg. per day.

How long will the live active cultures stay alive once the container is opened?
As long as the product is still good and kept refrigerated. Refrigeration is the ideal condition to keep the cultures alive!

Does freezing yogurt destroy or alter the effectiveness of the live cultures?
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 it is truly insignificant.

I was told to take yogurt to lessen the stomach problems associate with antibiotics. Could you suggest an effective manner of doing this?
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 it to replenish them. Then it’s especially helpful to eat yogurt daily when you’re done with the antibiotic. In addition to replenishing the microorganisms, the cultures in our yogurt help prevent diarrhea, which is often associated with taking antibiotics.

What are Probiotic Cultures?
Click here for more FAQs about Probiotics.