Made from a family recipe that dates back to 1926 and using 100% natural ingredients, it contains no added sweeteners, thickeners or preservatives and no powdered milk, powdered cream or powdered protein.
Just whole milk, cream and cultures go through our proprietary process to create this blissful, low-calorie taste experience. In fact, approximately 4 pounds of raw milk are needed to make just one pound of FAGE Total Greek Yogurt. It’s part of what makes each thick, creamy bite full of inherent nutritional benefits:
Protein & Diet
FAGE Total Greek yogurt makes a great addition to any healthy eating plan because of its high concentration of all-natural protein, raw ingredients, low calorie count and unsurpassed versatility.
It’s packed with powerful protein.
FAGE Total’s special straining process yields luxuriously thick yogurt as well as something extraordinary: a high concentration of all-natural protein. Protein is a powerful, muscle-building nutrient that helps deliver steady and sustained energy throughout your day. With up to 23g of protein in each individual serving, FAGE Total Greek yogurt can help you through your day.
Healthy food starts by being all natural. FAGE Total Greek yogurt uses only raw, 100% natural whole milk and cream supplied from rBGH-free* cows. This means you get all the calcium-rich benefits of real dairy ingredients with nothing artificial.
It’s low-calorie — but filling.
FAGE Total Greek yogurt is an inherently low-calorie food. Because we don’t use any artificial sweeteners, there are no extra “sugary” calories. In fact, FAGE Total Greek yogurt has fewer calories than many other common dietary snacks and is more filling.
Healthy FAGE Total Greek yogurt is a helping hand in the kitchen. Due to its thick, creamy texture, it can easily replace higher-calorie foods such as cream, mayonnaise, crème fraîche and sour cream. Cut the calories — enhance the taste. See how others are already using FAGE Total in their healthy cooking… See more Recipes
*The U.S. FDA found that no significant difference has been shown, and no test can now distinguish, between milk derived from rBGH-treated and non-rBGH-treated cows.