Santa Monica, CA (September 18, 2013) – Tarté Asian Yogurt, creator of a healthier and better tasting alternative to Greek, is leading the pack of innovation in the yogurt aisle and industry. Originally introduced by the French during the colonial period of Indochina, Asian Yogurt is a unique style that has a lighter more subtle sweet taste, yet very smooth and creamy texture for a high protein yogurt. Their signature flavor and style comes from a slow cooking process that caramelizes the natural sugars found milk, while their key nutrients such as calcium are retained by not straining.
Tarté has been carefully cultured and developed locally starting with its origin in the home kitchen of founders/brothers Winston and Henry in Santa Monica, CA and the Dairy Products Technology Center at Cal Poly San Luis Obispo. Their love for this style started with their mother who made this delicious treat when they were kids. Having studied their mother’s yogurt recipe very closely, Winston and Henry 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. With a billion probiotic cultures and a protein to sugar ratio of nearly 1:1, Tarté will be the go-to dairy treat of consumers and health-conscious food shoppers.
“We developed our brand to offer a true alternative to what was available and we hope everyone loves it as much as we do!” said 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.”
