Wallaby History

Crafted with a bunch of Aussie good vibes.

Back in the 90’s—when it was cool to wear neon colors, animal prints, baggy pants, and fanny packs—our founders took an adventure trip to Australia. As most people who travel there do, they fell in love with the landscapes, laid-back ‘tude, friendly people, and—obviously—the yogurt.

Upon their return to California, they quit their day jobs and started crafting Wallaby.

Today, after more than 20 years, we are still inspired by our roots in how we make our yogurt: slowly (you’d be surprise how long it takes), with carefully selected cultures, the best organic fruit and milk, and a bunch of good vibes.

That’s the Aussie way, a world away from complicated.

Product Descriptions

Why did you change your packaging?

In August 2020 we redesigned our packaging to feature our Aussie influence, our amazing organic ingredients and craft, and to bring back our beloved Wallaby logo—we know you love it, and we do too.

Aussie Smooth:

• We use organic ingredients and a slow culturing process to create our smooth and creamy Australian-inspired yogurt. The smooth texture and mild taste—the result of our slow culturing process—is what makes Wallaby Organic Aussie Smooth so deliciously different and unique.
  Aussie Smooth is available in Whole Milk.

Aussie Greek:

• Wallaby Organic Aussie Greek yogurt is traditionally strained. By following this method, our Greek yogurt is rich in protein and has a deliciously thick texture. We also use our own signature, slow culturing process. This gives our Greek yogurt the distinct, creamy and mild flavor that we’re known for.

• It’s how we produce our Greek yogurts. Straining is the process by which excess whey (liquid) is removed from yogurt and is the traditional method for producing Greek yogurt. The straining method is what makes our Aussie Greek yogurt deliciously thick and rich in protein.

No Sugar Added* Aussie Greek:

• Our No Sugar Added* yogurt is sweetened by the naturally occurring sugars in milk and organic fruit. It contains 0g of added sugar*, and no artificial sweeteners.

  *Not a low calorie food. See nutrition information for sugar and calorie content.

Allergens:

• Wallaby products contain milk allergens.

• There is no soy, nor are there any soy-based ingredients in our products, including the ingredients that make up our natural flavors.

• All of our products have been tested and found to be gluten-free. Our yogurt has been certified gluten-free since 2013 by the Gluten-Free Certification Organization (GFCO). Look for the ‘Gluten Free’ symbol on our yogurt packaging. This symbol certifies that our products are gluten free.

Processing

Incubation:

• We wish we could tell you. That’s our little secret.

• We can tell you that the incubation process takes a long time, but the precise amount of time it takes is a little Wallaby secret.

Pasteurization:

• Yes, our milk is pasteurized prior to the addition of yogurt cultures.

• We pasteurize our milk per the FDA food safety standards.

Homogenizing:

• Yes. All of our products are made using organic homogenized milk.

Nutrients

Nonfat vs Lowfat yogurt:

• Nonfat yogurt has more calcium because we use a higher concentration of milk solids in our nonfat yogurt, which results in a higher calcium content.

Cholesterol Nonfat yogurt:

• Since yogurt is an animal-based product, it will contain some cholesterol.

Vitamin D:

• We currently do not fortify our yogurts with Vitamin D. Our yogurt is not a significant source of Vitamin D.

Lactose:

• Yes, Wallaby products contain lactose.

Locust Bean Gum:

• This ingredient is a component in our fruit purees. Once our yogurt has been pasteurized and cultured, we mix in the fruit puree containing this ingredient.
  If you are looking for a yogurt that does not contain Locust Bean Gum, we suggest our Plain yogurt.

• Locust Bean Gum is extracted from the seeds of the carob tree.

Sourcing:

Milk:

• Wallaby sources milk from USDA certified organic farms. These farms share Wallaby’s commitment to producing organic products of the highest quality.

• Per the USDA National Organic Program standards, in order for the farms to be certified organic, livestock must graze on pasture a minimum of 120 days during the grazing season; and obtain a minimum of 30 percent dry matter intake from grazing pasture during the grazing season.

GMOs:

• According to USDA National Organic Program (NOP) regulations, the use of genetically modified organisms (GMOs) and their products are prohibited in organic production, processing or handling.

  All Wallaby products are certified organic by USDA National Organic Program. This means that our products are produced without the use of GMOs, antibiotics, synthetic growth hormones* and persistent pesticides.

  *No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows.

Additional Notes:

• We strongly support transparency in labeling and the right for people to know what’s in the food and beverages they eat and drink.
  • Our products are certified organic
    • People know the certified organic label means their food is produced without the use of antibiotics, added growth hormones or GMOs. Products labeled as “organic” and “made with organic” are regulated by the National Organic Program (NOP) and certified by an independent, third party certifier.

Labeling:

• The FDA Standard of Identity for “Milk” is cow milk. “Milk” on a food label means cow milk unless otherwise specified.

Kosher:

• Our yogurts are certified Kosher K, certified by the Kosher Supervisory Services. Their website is found here: http://koshersupervisoryservices.com/kitniyyot

Ingredients / Flavoring:

Sweeteners (Stevia and Xylitol):

• We don’t use these ingredients in any of our products.

Specks in Vanilla Yogurt:

• The specks in Wallaby Organic Vanilla Bean yogurt come from the vanilla pod/seed which looks dark brown and can range in size from a small dot to a splinter.

Natural Flavors:

• Our natural flavors are developed specifically for each product. We cannot provide specific information on the flavors because this information is proprietary to our suppliers.

Pectin:

• If you are trying to avoid pectin, we recommend our Plain Aussie Greek yogurt in nonfat, lowfat and whole milk. Our flavored products do contain pectin to enhance the texture of our yogurt.

Whey:

• Watery layer on top of Yogurt – It’s normal to find a little bit of liquid on top of the yogurt upon opening. The watery layer found on top is whey—a component in cultured yogurt. Stir it up and enjoy!

• Greek Yogurt – It’s normal to find a little bit of liquid on top of the yogurt upon opening. The watery layer found on top is whey—an inherent, component in cultured yogurt. Even though most of the whey is strained out of our Greek yogurt, there could still be a small amount present upon opening due to the yogurt settling. You can just pour off the whey if you prefer to keep your yogurt very thick, or you can stir it in.

Organic:

• Yes, all Wallaby Organic yogurts are certified organic to the USDA National Organic Program by Quality Assurance International, Inc. Certifying agents are accredited by the USDA and are responsible for making sure USDA organic products meet all organic standards.

• Yes, all Wallaby Organic yogurts are certified organic. Organic farming means without the use of added growth hormones, antibiotics and persistent pesticides per National Organic Program regulations.

Packaging:

• In August 2020, we introduced a new packaging design that celebrates our Aussie heritage, our premium organic ingredients, and brings back our Wallaby logo.

Recycling:

• Our cups and tubs are made from polypropylene (plastic #5). Though this material is recyclable in many communities, it is important to check locally to ensure that your municipality accepts polypropylene in curbside recycling or drop-off recycling. If the cups/tubs are recyclable in your community, discard the foil seal before recycling the cup/tub. For more information, visit how2recycle.info

Shelf Life:

Shelf life after opening:

• In general, our yogurt should be good within 7 days after it has been opened. Our 5.3-oz. containers should be consumed in one sitting.

Unrefrigerated product:

• We cannot confirm the quality of the product if left unrefrigerated for an extended period of time.

Freezing:

• Aussie Smooth: While it’s fine to freeze our yogurt, freezing (and thawing) may change the yogurt’s look and texture. Freezing (and thawing) may also destroy some of the cultures.

  If you decide to freeze our yogurt, we recommend that you thaw the product under refrigeration. We also still recommend that you consume it by the “Best By” date printed on the container.

• Aussie Greek: We do not recommend freezing our Greek-style yogurts, as this can adversely affect the texture. We have learned that freezing and thawing our Greek-style yogurt causes the texture to turn to liquid or become very grainy.