Whois & Analysis for yoplait.com

Go-Gurt, also known as Yoplait Tubes in Canada and as Frubes in the United Kingdom, is an American brand of processed sweetened yogurt marketed to children.

It is squeezed out of a tube directly into the mouth, instead of being eaten with a spoon.

It was introduced by General Mills' licensed Yoplait in 1999.

Yoplait is the largest franchise brand of yogurt, jointly owned by United States–based food conglomerate General Mills and French dairy cooperative Sodiaal.

Yogurt, yoghurt, or yoghourt (or; from; other spellings listed ) is a food produced by bacterial fermentation of milk.

The bacteria used to make yogurt are known as "yogurt cultures".

Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.

Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt.

Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally.

Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be used, with substantially different results.

In North America, yogurt is sold plain, sweetened (with honey, sugar, or sugar substitutes), or sweetened and flavoured with fruit, vanilla, coffee and other flavours.

A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).

The inclusion of oats in a gluten-free diet remains controversial.

Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties.

Furthermore, oats are frequently cross-contaminated with other gluten-containing cereals.

Flavor (or flavour; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception.

The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.