Wallaby History

Inspired by Australia.
Perfected in California.

One taste of the Aussie life will change you.

Wallaby founders Jerry and Faith traveled to Australia for a little adventure — to soak up the sunshine, friendliness and relaxed-yet-focused pursuit of life’s small pleasures. Living the Aussie way was a revelation. It’s how they wanted to feel all the time, not just at vacation time.

They went to Australia as engineers and came back to California inspired. They quit their jobs and started the Wallaby Yogurt Company in 1996.

Over the next 20 years, Wallaby became a family of like-minded and dedicated people, working together to reach that Aussie standard. Wallaby sources organic milk from family farms. We Insist on the finest organic fruit, work in small batches to keep an eye on quality and have dialed-in the timing and temperature to bring that distinct creaminess, freshness and deliciousness to every spoonful. It’s more art than science, more love than labor.

Wallaby Yogurt Company is still a tight-knit community of people who care about creating the very best. Every cup is made with pride, care and of course — the Aussie Way.

Product Descriptions

In late 2017, we updated our product packaging with “Aussie” to make our Australian-inspiration clear. We did not reformulate the products.

Aussie Smooth:

How is it different from conventional yogurt?
  • We use a slow culturing process to create the smooth and creamy Australian-inspired texture of our yogurt. It takes longer to make our yogurts than conventional yogurts. The smooth texture and mild taste – the result of our slow, gentle culturing process – is what makes Wallaby Organic Aussie Smooth so deliciously different and unique.

    Aussie Smooth is available in Whole Milk and Lowfat. Whole Milk was added in 2018 based on consumer requests. The following flavors have transitioned from lowfat to whole milk: Strawberry, Raspberry, Key Lime and Vanilla cups; and Vanilla and Plain tubs.

Aussie Greek:

What makes it different from other Greek yogurts?
  • Wallaby Organic Aussie Greek yogurt is authentically strained. By following this traditional method, our Greek yogurt is rich in protein and has a deliciously thick texture. We also use our own signature, unhurried culturing process. This gives our Greek yogurt the distinct, creamy and mild flavor for which Aussie Greek is known.

What does authentically strained mean?
  • It’s how we produce our Greek yogurts. While some yogurt gets its texture from thickeners, Aussie Greek yogurt is strained. 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.

Aussie Kefir:

Kefir is a cultured milk beverage that contains a variety of live and active cultures. The cultures we use are listed near the ingredients panel. As with all Wallaby products, Aussie Kefir is made with organic milk from organic family farms, and has the signature mildness and creaminess that our consumers love.

How is Kefir different from yogurt?
  • Kefir is similar to yogurt in taste and use of live and active cultures. Enjoy yogurt with a spoon; while Kefir is a convenient drink. Bottoms up!

Sour Cream:

Our sour cream can be considered European-style in that it is developed using cultures rather than acidifiers. And, unlike nonfat and lowfat sour creams traditionally found in the United States, we make ours with pure cream. Our simple recipe makes our sour cream rich, wonderfully thick and velvety.

Allergens:

Wallaby products contain milk allergen. Other major food allergens such as peanuts, tree nuts, soy, egg, wheat, fish, and crustaceans are not processed in our facility.

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

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

Where is the gluten-free symbol on your packaging?
  • Aussie Smooth (6-oz. cups): the ‘GF’ symbol appears near the bar code (in production as of December 2017)
  • Aussie Smooth (32-oz. tubs): the ‘GF’ symbol appears near the bar code (in production as of August 2013)
  • Aussie Greek (all sizes): the ‘GF’ symbol appears near the bar code (in production for all flavors)
  • Aussie Kefir: the ‘GF’ symbol appears near the bar code (in production)
  • Sour Cream – the ‘GF’ symbol appears near the bar code (in production as of July 2013)

Cultures

The cultures used in our products are organic compliant and meet all regulations of the National Organic Program.

National Yogurt Association seal for Live and Active cultures
The program is voluntary and Wallaby Yogurt Company has not pursued obtaining this seal. The cultures in Wallaby Organic are added after pasteurization so the cultures are alive and active.

Additional Notes:

Amount and types of Cultures:
Our yogurt is cultured after pasteurization and contains live and active cultures, which are listed on the packaging.

Processing

Alcohol

Is there alcohol in your yogurt?
  • No. All of our kefir, sour cream and yogurt products are non-alcoholic.

Incubation:

What is the incubation temperature of Wallaby Organic?
  • We cannot state the actual number because that is proprietary information.
How long do you incubate your yogurt?
  • The incubation process takes over 8 hours, but we cannot state the exact time as it is proprietary information.

Pasteurization:

Is the milk used in Wallaby Organic pasteurized before the cultures are added?
  • Yes, our milk is pasteurized prior to the addition of yogurt cultures. Cultures are added after pasteurization, which means that these beneficial microorganisms are very much alive in every cup of yogurt that we produce.
What is the pasteurization temperature?
  • We pasteurize our products per the FDA food safety standards.

Homogenizing:

Is the milk used in Wallaby Organic homogenized?
  • Yes. All of our products are made using organic homogenized milk.

Nutrients

Nonfat vs Lowfat yogurt:

Why does the nonfat yogurt have more calcium than the 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

Why does your nonfat yogurt contain cholesterol? The nutrition facts for your nonfat yogurt show that it has no fat in it, so how could it have cholesterol?
  • Since yogurt is an animal-based product it will contain cholesterol regardless of fat level.

Vitamin D:

Are your yogurts and sour cream fortified with Vitamin D?
  • We currently do not fortify our yogurts or sour cream with Vitamin D. Our yogurt and kefir are not a significant source of Vitamin D.

Vitamin K2:

Yogurt and kefir are not significant sources of Vitamin K2, however; we are not able to provide you with an exact value as we have not had our products tested for this vitamin.

Vitamin K2 is not an FDA/USDA mandatory vitamin that needs to appear in our label (in ALL products).

Vitamin A:

We currently do not fortify our yogurts, kefir, or sour cream with Vitamin A.

Vitamin B-12:

Yogurt and kefir are not a significant source of Vitamin B-12; however, we are not able to provide you with an exact value because we have not had our products tested for this vitamin.

Kefir Grains:

No, we do not use kefir grains to make Wallaby Organic Aussie Kefir. Our kefir is cultured after pasteurization.

Our kefir does not contain yeast because our kefir is not cultured with kefir grains which generally contain a combination of bacteria and yeast.

Our kefir is not carbonated and does not have a fizzy taste due to not using kefir grains.

Our kefir is not tart. It has a smooth mild taste due to our slow, gentle culturing process.

Lactose:

Yes, Wallaby products contain lactose. Before introducing new foods, please be sure to consult your doctor.

Locust Bean Gum:

Why does your yogurt contain Locust Bean Gum?
  • We do not add Locust Bean Gum directly to the plain yogurt or plain kefir. This ingredient is a component in our fruit supplier’s 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. It contains only Organic Cultured Pasteurized Milk.

What is the origin of the Locust Bean Gum used in Wallaby Organic?
  • Locust Bean Gum is extracted from the seeds of the carob tree.

Magnesium:

Our yogurts are not a significant source of Magnesium however, we are not able to provide you with an exact value as we have not had our yogurts tested for this mineral.

Sourcing:

Milk:

Where does Wallaby Yogurt purchase its milk from?
  • The milk for Wallaby Organic Yogurt is from family farms which are pasture-based per the USDA National Organic Program. These farms share Wallaby’s commitment to producing organic products of the highest quality.
Is Wallaby Organic made with milk from 100% grass-fed cows?
  • The organic standards require animals to graze on pasture during the grazing season for at least 120 days per year. If farmers desire, they can also supplement the pasture with certified organic feed such as oats, grain and molasses.
What does pasture-based mean? How often are the cows out to pasture?
  • Per the USDA National Organic Program standards, in order for the farms to be certified organic, animals must graze pasture during the grazing season, which must be at least 120 days per year; and animals must obtain a minimum of 30 percent dry matter intake from grazing pasture during the grazing season.
At what point are the calves separated from their mother?
  • While each farm operates a little differently, most of the calves are moved to individual calf barns soon after birth, but the exact time can vary between a couple days and a couple months.

GMOs:

Do your products contain Genetically Modified Ingredients (GMOs)?
  • According to USDA National Organic Program (NOP) rules, the use of genetically modified organisms (GMOs) and their products are prohibited in organic production, processing or handling.

    All of Wallaby Yogurt Company’s products are certified organic by USDA National Organic Program. This means that our products are produced without GMOs, antibiotics, synthetic growth hormones and toxic and persistent pesticides.

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 and “made with 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.
  • We support a national standard for GMO labeling that would provide consistency for consumers and avoid the potential for 50 different standards in 50 states.

Labeling:

Why is the milk used in Wallaby Organic not labeled “cow’s milk”?
  • The FDA Standard of Identity for “Milk” is cow milk. Any other type of milk needs to be specified (for example, Goat Milk). So “Milk” on a food label always means cow milk unless otherwise specified.

Aussie Greek Lowfat Milk – milk and cream on label

I just bought your Lowfat Greek yogurt for the first time and noticed that the nutritional label says “nonfat milk and cream”. If the yogurt is lowfat why does the label say nonfat milk?
  • We list the milk on the nutritional label of our Greek Lowfat yogurts as “Organic Cultured Pasteurized Nonfat Milk and Cream” because this best reflects our Greek yogurt making process.

Aussie Greek Whole Milk – milk and cream on label

I just bought your Whole Milk yogurt for the first time and noticed that the nutritional label says it’s milk and cream. How come the label doesn’t just say whole milk?
  • Our Whole Milk yogurt is produced by combining cream. Please know that we label our products to meet FDA standards and also in a way that we feel offers the most clarity for our consumers.

Kosher:

All of our products are considered to be kosher and certified by the Orthodox Union. The D on the Kosher symbol stands for “Dairy”. All dairy products must have the D next to the Kosher symbol.

Ingredients / Flavoring

Artificial Sweeteners (Stevia and Xylitol)
We don’t use these ingredients in our products.

Specks in Vanilla Yogurt
The specks in Wallaby Organic Vanilla Bean yogurt are common and come from the vanilla pod/seed which looks dark brown and can range in size from a small dot to a splinter. There is no food safety or quality concern.

Aussie Greek Yogurt – Crystalized Honey
I just opened a container of your Greek LF Honey and the honey was as hard as a rock!
This is the result of a natural crystallization process that can sometimes occur with honey, particularly organic honey that has no additives to prevent this from happening. Although the texture of the honey that you described is not what we intended, there is no food safety concern with this product. Please know that the product you purchased was perfectly safe to eat.

Natural Coloring

What vegetable is used in the ‘Vegetable Juice Used for Color’ in your LF Strawberry?
  • Our natural flavors are developed specifically for each product. Our suppliers do not disclose this information for proprietary reasons and per the FDA they are not required to do so.

Natural Flavors:
Our natural flavors are developed specifically for each product. Our suppliers do not disclose this information for proprietary reasons and per the FDA they are not required to do so.

MSG:
While we do not directly add MSG to our products, it is possible the product contains naturally occurring MSG.

Pectin:
If you are trying to avoid pectin, we recommend our Plain yogurt in either Aussie Smooth lowfat, or Aussie Greek in nonfat, lowfat and whole milk.

Whey
Watery layer on topYogurt – 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 nutritious 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, nutritious 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:

Are all of your products organic?
  • Yes, all Wallaby Organic Yogurt Company products are certified organic by the USDA National Organic Program and are third-party accredited by Quality Assurance International, Inc. (QAI). Look for the QAI and USDA organic seals on all of our packaging.

Is your yogurt free from growth hormones, antibiotics, pesticides?
  • Yes, all Wallaby Organic Yogurt Company products are certified organic and therefore produced without growth hormones, antibiotics and persistent pesticides.

Packaging:

In late 2017, we introduced a new packaging design that celebrates our premium organic ingredients. We did not reformulate the products.

None of our containers or lids are molded with resins formulated and manufactured with Bisphenol A (BPA), PCBs, BHT (butylated hydroxytoluene) or BHA (butylated hydroxyanisole), nor do we intentionally add these materials.

Aussie Smooth 6-oz. Cup
We chose this cup design back in 2008 and made a substantial investment in equipment designed to fill this style cup, so it’s unlikely that we’ll change our packaging anytime soon.

Ridges at bottom of cup
They are there to improve the ease with which the cups run through our cup supplier’s equipment, helping to avoid defects.

Foil Lid – air pressure under foil (yogurt splatters upon opening)
This issue is pressure-related due to air trapped under the foil lid. We recommend that the lid be peeled back very slowly while opening.

Foil Lid – aluminum concerns
Although it is not easy to see or detect, there is a plastic lining that is laminated to the foil lids on our cups. This plastic lining is what actually comes in contact with the yogurt, not the aluminum foil itself.

PLASTIC LID
I continue to struggle with the plastic lid on your large cups. It’s difficult to open and then tears off in pieces and makes a mess.
Our Operations Manager and processing team made adjustments to the heat sealing temperature of our filling equipment to prevent the lid film from sealing too tightly. Our processing team continues to check the seals on cups throughout each production run, to determine if the film seals are too tight or to loose. One of our goals in packaging is to achieve the right amount of seal with our lidding for the best customer experience. We would rather err on the side of caution with lid seals that are too tight, in order to protect both our products and customers.

DUAL CUP (Side-Car)
We considered many different packaging options for this product line. We chose the two-compartment cup because it keeps the flavor of the yogurt itself pure and distinct, while also allowing you to control how much fruit or honey is added to the yogurt.

Why are your whole milk Greek cups different from the Greek lowfat and nonfat cups?
  • Our whole milk Greek yogurts are in a single compartment cup because we’ve already blended in the premium organic fruit.

LOW FILLS – Aussie Greek Whole Milk 5.3-oz. cups only
Our Aussie Greek Whole Milk yogurt contains 5.3-oz. (150g) of yogurt as noted on the label. Due to the size and shape of the cup, the yogurt will not be filled to the top.

Volume vs. Weight
Our yogurt cups are filled by weight vs. volume which means that the fill is checked by weighing the yogurt vs. measuring the yogurt.

Are Wallaby Yogurt containers microwave-safe?
  • Our #5 plastic containers are not designed to be microwave- safe.

Recycling:

How2Recycle: As part of our continued commitment to sustainability, we have added How to Recycle labeling to our packaging starting in December of 2017 to make it easier to understand how to recycle our packaging.

Yogurt / Sour Cream Containers:
We chose #5 plastic for our cups because it produces a much lighter cup, reducing the amount of plastic used in the first place. Many recyclers will accept #5 plastic, and there are also a growing number of retail stores that will accept our clean, empty containers for recycling.

Kefir Containers:
All elements of our Kefir bottles are fully recyclable. The bottles and caps are made of #2 plastic, while the outer sleeves are made of #1 plastic.

Spoilage

Bulging Container:
We occasionally see bulging occur with Aussie Smooth Cherry, Aussie Greek Cherry or Aussie Kefir Cherry. It’s due to a commonly occurring reaction between two of the ingredients in our yogurt or kefir with cherry fruit which results in air forming. It does not affect the safety or quality of the product.

Shelf Life:

Shelf life after opening:

Yogurt – In general, our yogurt should be good for at least 7 days after it has been opened. Our 6-oz. and 5.3-oz. containers should be consumed in one sitting.

Sour Cream – In general our sour cream should be good for at least 7-14 days after it has been opened.

Unrefrigerated product

Yogurt – Without being able to examine the product first-hand, it is difficult for us to make a determination as to whether or not it is still good. We do not guarantee the quality of the product if left unrefrigerated for an extended period of time.

Sour Cream – Without being able to examine the product first-hand, it is difficult for us to make a determination as to whether or not it is still good. We do not guarantee 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 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.

Sour Cream: We do not recommend freezing our sour cream, as this can adversely affect the texture and taste.