Tarté Asian Yogurt says it is leading the pack when it comes to innovation in the yogurt industry.
Asian yogurt originally was introduced by the French during the colonial period of Indochina. Asian Yogurt has a lighter, more subtle sweet taste, yet it is smooth and creamy in texture for a high-protein yogurt. Asian yogurt’s signature flavor and style comes from a slow cooking process that caramelizes the natural sugars found in milk, while its key nutrients like calcium are retained by not straining.
Tarté has been cultured and developed locally starting with its origin in the home kitchen of founders and brothers Winston and Henry Lee in Santa Monica, Calif., and the Dairy Products Technology Center at Cal Poly San Luis Obispo. The brothers’ love for this style started with their mother who made the treat when they were children. Having studied their mother’s yogurt recipe closely, the Lees say they have introduced a modern take on the old recipe, which offers twice the protein of regular yogurt and twice the calcium of the leading Greek yogurt; and with a billion probiotic cultures and a protein-to-sugar ratio of nearly 1:1.
“We developed our brand to offer a true alternative to what was available and we hope everyone loves it as much as we do,” says Winston Lee, CEO and co-creator at Tarté. “From our personal experience, we were less than impressed with the current offerings and decided to thwart the endless purchase of unnatural and overly sweetened dairy treats.”
Tarté flavors include: The “Original,” Green Tea & Honey, Mango & Coconut, Blueberry & Acai and Strawberry & Guanabana. SRP: $1.79 per cup.