Frequently Asked Questions - All FAQs
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Since our yogurt and company were initially inspired by a trip to Australia, we decided to name them after something unique to that country. For the full story, go to About Us > Our Story.
Our product was introduced in the San Francisco Bay Area in 1996 and has been expanding nationally ever since. For more about our history, go to About Us > Our Story.
Our manufacturing plant is located in California's Napa Valley. While some of our yogurts are Australian-inspired, all of our products are made in the USA at our plant in American Canyon, CA.
All Wallaby Organic products are made with premium organic cow's milk. Our organic milk comes from small family farms located in nearby Sonoma and Marin counties. These farms share our company's commitment to producing organic products of the highest quality. We are proud to support dairy farms that are both organic and local. Please see Our Farms page for our farmers' stories and photos.
We proudly have Wallaby Organic products available throughout the country! Click the Store Locator to find a store near you.
Unfortunately, we are not set up to receive orders directly from consumers. Check the Store Locator to find a retailer near you.
Print and fill out a copy of our Store Request Form (PDF Download), then take it to your local grocer to request that they start carrying the Wallaby Organic products you want. Also check out our Where’s Wallaby?! blog series, for some helpful tips and tricks for getting our products into your store.
Yes. All of the products we make at Wallaby Yogurt Company are certified organic by Quality Assurance International, Inc. (QAI). Look for the QAI and USDA organic seals on all of our packaging.
Yes. All of our products are considered to be kosher and in full compliance with Jewish dietary laws year round, exclusive of Passover. Our products are certified by the Orthodox Union.
Yes. All of our products have been tested and found to be gluten-free. We also recently became certified gluten-free by the Gluten-Free Certification Organization (GFCO). Look for the ‘GF’ symbol on our packaging, which will be added in the coming months. This symbol certifies that our products are gluten free.
In many cases, the answer is yes. The live cultures break down most of the lactose in the milk, allowing it to be digested with less chance of negative reactions. If you’re lactose-intolerant we recommend you that you consult your physician before trying our products, then try a very small quantity to see if you experience any adverse reactions.
No. All of our products are certified organic by Quality Assurance International (QAI), and the use of genetically engineered organisms (GMOs) and their products are prohibited in any form or at any stage in organic production, processing or handling.
No. All of Wallaby Yogurt Company's products are certified organic by Quality Assurance International (QAI). This means our system and supply-chain have been rigorously audited to ensure that the products we produce are free of antibiotics, synthetic hormones and pesticides.
No. Wallaby Organic products do not contain any artificial sweeteners, artificial colors, MSG, or gelatin. We never add anything artificial to our products.
No, our products do not contain any eggs, wheat, peanuts, tree nuts, shellfish, or soybeans. We produce only organic cultured dairy products in our manufacturing facility.
Yes, the milk used in our products is homogenized.
Unfortunately, our small offices and production facility are not suitable for tours. We do not offer tours at this time.
You can send us an email at firstname.lastname@example.org or give call us at 855-WAL-INFO. Please visit our Contact Us page for additional details.
While traveling in Australia, founders Jerry & Faith tasted wonderful yogurts unlike anything in America. Rather than adding gelatins for thickness, we use a slow cooking process to create the naturally smooth and creamy Australian-style texture of our yogurt. It takes about twice as long to make our yogurts as it does conventional yogurts. The smooth texture and mild taste – the result of our slow, gentle culturing process – is what makes Wallaby Organic so deliciously different and unique.
The texture of your Australian-style yogurts is very different from what I’m used to – is that normal?
The texture and consistency of our yogurt is meant to be different from conventional yogurts found in the US, which are often gelatinous or unnaturally thick due to added stabilizers and thickeners. Inspired by Australian yogurts, Wallaby has a soft body and creamy smooth texture. You should expect our yogurt to hold on the spoon when level, but to run off when the spoon is tipped at an angle.
Absolutely. Our yogurt is cultured after pasteurization, so it contains living and active acidophilus, bifidus, bulgaricus, and thermophilus probiotic cultures. Probiotics are naturally beneficial, helping to maintain a healthy digestive system. Studies are showing that probiotic cultures may be helpful to our bodies in other ways as well:
Yes, we currently offer these Australian-style yogurts in a 32oz size:
If your store does not carry these items, please print and fill out our Store Request Form and submit it to your store's manager or dairy buyer. This will help the store with its product stocking decisions and let the store know there is demand for our large sizes.
Wallaby Organic Greek yogurt is authentically strained. By following this traditional method used for centuries, we achieve a genuine Greek yogurt that is naturally rich in protein and has a deliciously thick texture. We combine the time-honored method of straining with our own signature unhurried cooking process. This gives our Greek yogurt the distinct and delightful flavor for which all Wallaby products are known.
This refers to the way we produce our Greek yogurts. While some yogurts get their texture from thickeners or other added ingredients, our Greek yogurts are strained. Straining is the process by which excess whey (liquid) is removed from yogurt, and is the authentic and traditional method for producing Greek yogurt. It takes more than 3 cups of milk to make one cup of our authentically strained Greek yogurt. The authentic straining method is what makes our Greek yogurt deliciously thick and rich in protein.
Yes they do. Our Greek yogurts contain living and active cultures. These include acidophilus, bifidus, bulgaricus, thermophilus, and paracasei probiotic cultures.
Yes, our Greek yogurts are now available in the following varieties and larger sizes:
If your store does not carry these items, please print and fill out our Store Request Form and submit it to your store’s manager or dairy buyer. This will help the store with its product stocking decisions and let the store know there is demand for our large sizes.
We chose to go with a 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.
Our whole milk Greek yogurts are in a single compartment cup because we’ve already blended in the premium organic fruit.
Customers wondering what happens to the whey that is drawn out in the process of making Wallaby Greek Yogurt will be happy to know that it is sent to a local treatment facility where it is diluted and then converted into methane energy. Wallaby pays for this treatment service because it ensures that the acidic whey is dealt with responsibly and in a surprisingly beneficial way.
Kefir is a probiotic milk beverage that contains a variety of live and active cultures. As with all Wallaby products, our Kefir is made with organic milk from local, pasture-based family farms, and has the signature mildness and creaminess that our consumers love. Kefir has long been associated with different health benefits.
Although similar in taste to yogurt, Kefir contains more numerous strains of live and active cultures. Yogurt is typically eaten with a spoon, while Kefir is consumed by drinking it or used more similarly to milk.
It sure does! Our Kefir products are cultured after pasteurization and include the following thirteen live and active cultures:
Some people think that if Kefir isn’t very tart, tangy, or effervescent, then there aren’t any live and active cultures. But, our Kefir has the signature mildness and creaminess that our consumers love while containing billions of cultures per serving.
All of our Whole Milk and Lowfat Kefir products do contain 13 live and active cultures! We are working on updating our Lowfat Kefir bottles to reflect the thirteenth culture: Propionibacterium freudenreichii subsp. shermanii.
No, Wallaby Organic Kefir is not lactose-free. Our Kefir has approximately 5-7 grams of lactose per serving depending on the flavor.
It most definitely is! In fact, all of the products that we make in our facility are certified Gluten Free by the Gluten Free Certification Organization.
Our Kefir does not contain yeast and it is non-alcoholic.
Our Kefir is available in 32oz bottles and comes in 7 delicious lowfat varieties: Blueberry, Chocolate, Mango, Raspberry, Strawberry, Vanilla, and Plain, and 4 delicious whole milk varieties: Cherry, Peach, Strawberry, and Plain.
If kept properly refrigerated, our Kefir should last about 1-2 weeks after opening. See the "best by date" on the packaging for an accurate freshness date. While it may be hard to resist the urge to drink straight from the bottle, enjoying your Kefir from a glass will preserve the contents of the bottle by limiting the introduction of any additional bacteria from your mouth.
Our sour cream can be considered European-style in that it is developed using cultures, as opposed to acidifiers. And, unlike nonfat and lowfat sour creams traditionally found in the US, we make ours with pure cream. The result of our simple, clean recipe is a sour cream with ultra-rich texture and uncompromised taste.
Wallaby Organic Sour Cream contains live and active L. acidophilus, bifidus, L. cremoris, L. lactis, and L. paracasei cultures.
Yes, all of our cups and bottles are free of BPA and PVC.
The date on our containers is a Best By date. When properly refrigerated, our products will usually retain their quality and taste for one week beyond this date.
Yes! 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.
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. You can also visit www.earth911.org, which provides information about where to find #5 recyclers in your area.
That said, we realize that recycling for #5 plastics is not yet available some places. When this is the case, reuse is best. Our customers have found creative ways to reuse our colorful yogurt cups for various arts and crafts activities. You can use clean, empty cups as starter pots for your garden seedlings, or as uniquely-shaped building blocks for making castles, cities, and other feats of architecture. You can even use them as molds for sand castles, or as the earpieces for string telephones. We would love to hear your creative ideas for reusing our cups – write to us here!
Our single-serve cups were designed so that they don’t need plastic lids. This was done with our environmental impact in mind and reduces the amount of plastics used for packaging. We realize that some of our Wallaby fans may not be able to finish a cup in one sitting. When that’s the case, we recommend that you cover your yogurt with cling wrap or foil, and store in the fridge until you’re ready to finish the rest!