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We make our yoghurt in small batches so we can use ingredients with BIG taste – farm-fresh whole milk, sweet honey, and purée made with real fruit. That sweet-meets-tart flavor and thick, velvety texture is what puts our yoghurt into a whole new category of yum.
We spell yoghurt as the Aussies do! But don’t worry, whe whon’t gho addhing h’s where they dhon’t belhong.
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Absolutely! We recently launched plain noosa in our new 24oz size and are working hard to get it into a store near you. If no stores near you are carrying plain, you can try putting in a direct request with the dairy or store manager at your fave grocery store to start stocking plain noosa for you to enjoy. You can print off a form here.
We recently introduced new 4-ounce tubs in 4-packs! These smaller tubs are perfect for snacking and lunch boxes. We also have a 4-ounce variety packs which are currently available in some Club stores.
On the side of the lid for our 8oz tubs, and on the top of the lid for our 4oz and 24oz tubs.
Check with your local recycling center to see if it accepts #5 plastic in its recycling program. We’ve also had heaps of fans tell us they use their noosa containers in lieu of storage containers to store all kinds of things – from leftovers in the fridge to random nuts and bolts in their garage.
We have both 8oz and 24oz sizes available. Adding another size option to our lineup is something we are definitely considering and hope to offer in the future.
The secret to noosa’s yoghurt is just whole milk, a touch of honey and puree made with real fruit. For instance, our blueberry yoghurt recipe is simple. Start with the best farm fresh ingredients:*
1 1/3 cups whole milk
1/2 tsp of honey
1 1/2 tbsp of cane sugar
80 wild blueberries**
Probiotics and a few finishing ingredients to make the yoghurt super good and super creamy.
Then just open tub and enjoy!
* This recipe is for a 8 oz. tub. See full ingredient list on package.
** Wild blueberries are 1/8 to 1/2 the size of cultivated blueberries
Yes! noosa is made with fresh Grade A Whole Milk.
No, the honey we use in our yoghurt is not pasteurized. Please consult with your pediatrician before giving noosa to children under 12 months of age.
We want each experience with our yoghurt to hit the mark, and the addition of Kosher Gelatin ensures a consistently luscious product texture with every bite.
The Kosher Gelatin we use is a bovine gelatin. Regretfully, we understand that our product may not be acceptable to vegetarian consumers because of this.
We’re happy to share that all noosa products have been third-party tested and certified GMO free. Additionally, our milk comes from cows that are never treated with rBGH.
We’re proud of the fresh, locally sourced, high quality and all-natural ingredients that go into making noosa yoghurt so good. But, to be clear, noosa yoghurt is not organic. While all the ingredients we use are GMO free, we cannot guarantee that all of the feed for our dairy cows is completely GMO free. Also, our all-natural honey is produced following best practices. It is impossible to know the certification of the various flowers and plants each bee has visited.
Our mission is to create the finest, best tasting yoghurt in the world, and we source our ingredients with great care. And, we believe that you can taste the difference in each bite of delicious noosa yoghurt.
noosa yoghurt is made with milk from happy cows never treated with rBGH. Our delicious purées are built on a foundation of all-natural fruit, always picked at the peak of ripeness and pureed to luscious perfection. noosa yoghurt is a great source of calcium and protein, and contains live, active cultures, and probiotics (often called good bacteria). Probiotics are living organisms that help maintain balance in your digestive tract, boost your immune system and replenish the other good bacteria in your body.
Yes, noosa is naturally gluten-free!
The sugar in noosa comes from a variety of sources including milk. Lactose, the natural sugar in milk, makes up about 50% and the remainder is from fruit, honey and cane sugar.