date:Jan 16, 2019
ional value.
I did not want to compromise on taste or nutrition in the product, nor compromise on the natural aspect, said Lavee, adding, The ingredients used in our products are simply grains, seeds, fruit and live cultures.
Most dairy alternative yoghurts available are high in fat, and use a single base ingredient, such as soy, almond, or coconut. They have low amounts of calcium, iron, and fibre. Also, almond and coconut milk are not high in protein, a nutrient in high demand by yoghurt con