• GMO Facts
  • Real Fruit
  • Probiotics
  • Soy
  • Kesey Family
  • Flavor
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  • Milk Source


RecipePhotos Lrg BrSld

A spoonful

     of culture!

Simply put, probiotics help keep an essential balance of flora in our digestive system! Each spoonful of cultured Nancy's Yogurt provides millions of healthful live bacteria and variety of the most beneficial live probiotic cultures. 


Stimulates and strengthens the immune system
• Improves digestion
• Enhances calcium absorption
• Provides healthy flora to rebalance digestion after antibiotic use
• Assists in lactose intolerance

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ChuckMicroIt all starts with L. acidophilus...

In 1970, Nancy's Yogurt was brought to life in a small, humble creamery in Springfield, Oregon. The first glass jars of this natural yogurt contained an unheard of probiotic culture named Lactobacillus acidophilus – a bacteria full of health benefits that Chuck Kesey, Springfield Creamery co-founder, had studied in college.

Chuck strived to make the perfect health food and decided that L. acidophilus should be included in the new yogurt recipe that he and yogurt namesake, Nancy Van Brasch Hamren, a new employee, had perfected. So the story began, and continues to this day!


smStarL. acidophilus

Acidophilus produces enzymes that improve the digestibility and absorption of vitamins.

Acidophilus suppresses the overgrowth of yeast infections following antibiotic therapy.

Acidophilus, by balancing the bacteria in the gut, helps with dermatitis and acne.

Acidophilus is able to survive digestive acids and enzymes to become a probiotic resident of the small intestine where it becomes therapeutically effective.


S. thermophilus

Thermophilus produces high levels of the enzyme lactase, which assists humans in the digestion of milk based foods.

Thermophilus helps form the body and flavor of yogurt.-that tartness you taste with Nancy's is the live culture!


L. bulgaricus

Bulgaricus increases systemic immune response.

Bulgaricus produces an antibiotic-like substance called Bulgarican.

Bulgaricus produces lactase, the enzyme needed to digest milk products, thus helping lactose mal-digesters enjoy yogurt.

Bulgaricus helps give yogurt its distinctive flavor and creamy consistency.


L. casei

Casei is a highly prolific probiotic.

Casei, being a probiotic, successfully survives digestive acids to take up residency in the intestines where it provides many health benefits.

Casei significantly enhances lactose digestion.

Casei reduces the risk of infection from E. coli, salmonella, shigella, lysteria and other intestinal viruses.


L. rhamnosus

Rhamnosus stimulates an immune response to invading foreign organisms.

Rhamnosus suppresses rotoviruses and diarrhea-causing organisms.

Rhamnosus is effective in treating colitis.


B. bifidum cultures

Bifidum is known to make milk products more digestible to lactose-intolerant consumers.

Bifidum eliminates yeast and intestinal virus infections Bifidum repairs and prevents intestinal inflammation.

Bifidum contributes greater protection to breast-fed infants by stimulating the immune system.