Core Ingredients of Too Good Yogurt
At its heart, the recipe for Too Good Yogurt is simple yet effective, centered around a few key components. The most significant is the ultra-filtered milk, which undergoes a special process to concentrate milk proteins while removing lactose. Beyond this, the manufacturer adds cultures, flavorings, and a plant-based sweetener to create the final product.
Ultra-Filtered Grade A Milk
The most important ingredient is cultured Grade A ultra-filtered nonfat milk and cultured Grade A reduced-fat milk. Ultra-filtration is a process where milk is pushed through a series of special membranes. These membranes have microscopic pores that allow smaller molecules, like water and lactose (milk sugar), to pass through, while larger molecules, such as protein and fat, are retained.
This technique achieves several goals simultaneously:
- Higher Protein: It concentrates the natural milk protein, resulting in a yogurt with more protein per serving compared to traditional yogurt.
- Lower Sugar: By filtering out a significant portion of the lactose, the total sugar content is drastically reduced.
- Lactose-Free: The filtration process, combined with fermentation and sometimes added lactase enzyme, makes the product lactose-free and easier for many to digest.
Live and Active Cultures
As with all true yogurts, Too Good includes live and active bacterial cultures. These probiotics are essential for turning milk into yogurt and for supporting gut health. The specific cultures used are L. bulgaricus and S. thermophilus, which are standard in yogurt production. In some products, additional probiotic strains may be included.
Flavorings and Sweeteners
While plain varieties exist, flavored Too Good Yogurts rely on natural ingredients for their taste profile. These typically include:
- Fruit Purees: Many varieties, like strawberry or cherry, use real fruit puree for authentic flavor.
- Stevia Extract: A zero-calorie, plant-derived sweetener, stevia is used to add sweetness without contributing sugar.
- Natural Flavors: These are added to enhance the overall taste experience.
- Other Ingredients: Depending on the flavor, ingredients like sea salt and lemon juice concentrate are added for balance, while fruit and vegetable juice concentrates provide natural color.
Thickeners and Stabilizers
To achieve its signature thick and creamy texture, a few other ingredients are added. These include:
- Tapioca Starch or Flour: This is a natural thickener derived from the cassava plant.
- Gellan Gum: This is a polysaccharide created by bacterial fermentation that acts as a stabilizer to prevent separation and improve texture.
- Pectin: A natural fiber found in fruits, pectin is sometimes used to thicken and stabilize the yogurt.
The Production Process: How Ultra-Filtration Works
The journey from regular milk to Too Good Yogurt involves a specialized process that is distinct from traditional Greek yogurt methods. The magic happens during the ultra-filtration stage, which transforms the milk's nutritional composition before it is even cultured. Below is a simplified overview of the process:
- Milk Fortification: The process begins with cultured, pasteurized Grade A milk. Some manufacturers may fortify the milk with additional protein or stabilizers at this stage to achieve a specific texture.
- Ultra-Filtration: The milk is passed through a semipermeable membrane. Pressure forces smaller molecules—water, lactose, and some minerals—out of the milk, leaving behind a concentrated liquid known as 'retentate'.
- Lactose Removal: The expelled liquid, or 'permeate,' is discarded or repurposed. This step is crucial for achieving the low-sugar profile and removing lactose. Some variants also have lactase added to ensure they are fully lactose-free.
- Fermentation: The concentrated, low-lactose milk is then inoculated with live bacterial cultures, specifically L. bulgaricus and S. thermophilus. The mixture is incubated at a controlled temperature for several hours to allow fermentation.
- Flavoring and Sweetening: Once the desired pH and thickness are reached, the yogurt is cooled to stop fermentation. Natural flavors, fruit purees, and stevia extract are added to the blended yogurt.
- Packaging and Storage: The final product is packaged and kept refrigerated. Unlike traditional Greek yogurt, which is strained after fermentation, Too Good's straining is largely done upfront through ultra-filtration.
Comparison: Too Good Yogurt vs. Regular Greek Yogurt
To understand what makes Too Good Yogurt unique, a side-by-side comparison with traditional Greek yogurt is helpful. The key differences lie in the ingredients and the processing method, which directly impacts the nutritional profile and final texture.
| Feature | Too Good Yogurt | Traditional Greek Yogurt |
|---|---|---|
| Milk Base | Ultra-filtered Grade A nonfat and reduced-fat milk. | Standard Grade A milk, often with added milk solids. |
| Processing | Ultra-filtered before fermentation to remove lactose and water, concentrating proteins. | Fermented first, then strained to remove whey and thicken the yogurt. |
| Sugar Content | Very low (e.g., 2g per 5.3oz serving), with sweetness from stevia and fruit puree. | Higher residual lactose sugar due to less filtering, requiring more added sugar for palatability. |
| Protein Content | High protein (e.g., 12g per 5.3oz serving) due to pre-fermentation concentration. | High protein, but achieved through straining after fermentation. |
| Thickeners | Uses stabilizers like gellan gum and tapioca starch for creamy texture. | Naturally thickened by straining. Some brands may add thickeners. |
| Lactose | Lactose-free due to ultra-filtration and fermentation. | Very low lactose, but not always completely free, as it is reduced by fermentation and straining. |
| Texture | Smooth and creamy, resulting from the consistent concentration of the pre-fermented milk. | Thick and sometimes grainy texture from post-fermentation straining. |
Conclusion: The Goodness of Ultra-Filtered Milk
What is Too Good Yogurt made from? The short answer is ultra-filtered milk. The unique production method, which filters the milk before fermentation, is the defining factor that sets Too Good Yogurt apart. By concentrating the milk's protein and filtering out much of the lactose beforehand, the company creates a product that is naturally lower in sugar and higher in protein, and is generally easier for the lactose-intolerant to digest. The inclusion of natural sweeteners like stevia and plant-based thickeners ensures a creamy, satisfying product without relying on artificial ingredients or excessive sugar. This process offers a distinct alternative to traditional yogurt and reflects a broader trend in the food industry toward producing cleaner-label, nutrient-dense products.
Frequently Asked Questions
Is Too Good yogurt genuinely low in sugar?
Yes, Too Good yogurt is genuinely low in sugar. The use of ultra-filtered milk removes most of the natural milk sugar, lactose, during processing. What little sweetness remains or is added comes from sources like real fruit puree and stevia extract.
Is Too Good yogurt suitable for people with lactose intolerance?
Yes, Too Good yogurt is lactose-free, making it suitable for many people with lactose intolerance. The ultra-filtration process removes most of the lactose, and any remaining lactose is broken down by the added lactase enzyme.
What gives Too Good yogurt its creamy texture?
Its thick and creamy texture comes from two primary sources: the concentration of milk protein through ultra-filtration and the use of natural stabilizers like gellan gum and tapioca starch.
Are there artificial ingredients in Too Good yogurt?
No, Too Good yogurt is marketed as having no artificial flavors, colors, or sweeteners. The flavors come from natural sources like fruit purees and natural flavors, and sweetness is from stevia.
Does Too Good yogurt contain probiotics?
Yes, all Too Good yogurt products are made with live and active cultures, including L. bulgaricus and S. thermophilus, which are beneficial for gut health.
How does Too Good's manufacturing process differ from Greek yogurt?
Too Good is made from ultra-filtered milk, which is concentrated before fermentation to remove lactose. Traditional Greek yogurt is fermented first and then strained to remove whey. This difference results in Too Good being lower in sugar and lactose, while both are high in protein.
What are gellan gum and tapioca starch used for in Too Good yogurt?
Gellan gum and tapioca starch are food additives used as stabilizers and thickeners. They help give Too Good yogurt its desired creamy consistency and prevent the separation of the yogurt into solids and liquid (whey).
