We’re taking a closer look at dairy-free yogurt alternatives that are hiding a pretty big secret. What’s really in your yogurt?
Erin Asaad, Founder and CEO of Culina Yogurt, drops some bombshells about the norms of mass-produced yogurt alternatives. She explains the essence of Culina's yogurt, highlighting its coconut-rich formula in contrast to common watered-down alternatives. Erin's insights go beyond the kitchen, shedding light on the misleading charm of natural flavors found in many mainstream products. Through Culina, she encourages a dairy-free movement, inviting consumers to enjoy a genuine and uncompromised yogurt experience.
In this episode, Erin talks to Jen about her inspiration to create dairy-free yogurt at Culina, the truth about conventional alternatives, and the secrets behind some of Culina’s ingredients.

Key Takeaways

[02:00] - What inspired Erin to make Culina Yogurt?

[09:19] - What makes Culina Yogurt different?

[13:36] - Erin explains why she uses maple syrup as a sweetener.

[19:45] - What is Agar, and why does Erin use it in yogurt?

[23:02] - How Erin makes coconut taste similar to a dairy-based product.

[29:21] - Erin explains how bands keep dairy-free foods cheap.


Quotes
[07:54] - “It’s so depressing to remove things and not to know what to fill your diet with.” ~ Erin Asaad 
[11:04] - “I think the thing that we’ve done really well is we’ve learned how to culture a non-dairy base in the best way.” ~ Erin Asaad
[12:30] - “The way I create products is that I’m taste, texture, and flavor first.” ~ Erin Asaad

Links 

Erin Asaad Instagram

Erin Asaad LinkedIn

Culina Yogurt

Culina Yogurt Instagram

Whole Foods Market

Walmart

Natural Grocers

Sprouts

Silk

U.S. Food and Drug Administration


Connect with our host

Jen on Instagram

Jen on Facebook

Wake Up and Read the Labels!

Schedule a 15 Min Breakthrough Chat with a WURL Food Coach!


Subscribe and stay in touch

Apple Podcasts

Spotify

Google Podcasts