Danone, the world’s leading producer of fresh dairy products, ships to nearly 40 countries around the world!

Our global success is mainly the result of consistent, top quality products plus our expertise and ability to innovate. We develop each and every product keeping the tastes and dietary habits of each country in mind.

Omega-3 fatty acids are “good” polyunsaturated fats. They are called “essential” because they are necessary for healthy bodily function, but the body cannot manufacture them itself. There are two types of omega-3s of marine origin: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and one of vegetable origin: alpha-linolenic acid (ALA).

All omega-3 fatty acids are beneficial to your cardiovascular health, but only those of marine origin have been proven via research.

Cardivia yogurt from Danone is currently the only yogurt on the Canadian market containing a mix of marine and vegetable omega-3 fatty acids. For more information, visit www.cardivia.ca

A non-profit foundation created in 1998, the Danone Institute of Canada aims to improve the health and wellbeing of Canadians through better nutrition. Concretely, the Institute has provided over $2,500,000 in funding to Canadian students, graduates, and researchers via scholarships, awards, and subsidies for research and education programs that foster changes in dietary habits, notably in children. For more information, visit www.danoneinstitute-can.com

DHA is an essential omega-3 fatty acid that is necessary for the body’s cell membranes composition. DHA also contributes to the normal development of the brain, eyes, and nerves. Natural sources of this type of omega-3 fatty acid are primarily fish and seafood, foods not often consumed by children.

Danino is an excellent alternative, as it specifically contains DHA omega-3 fatty acids. Now containing double the amount of DHA, Danino yogurt provides nearly half the recommended daily intake for children aged 1 to 8. For more information, visit www.danino.ca

Every day, Danone Canada contributes to the communities it serves. In 2005 alone, Danone Canada donated nearly a million containers of yogurt to various food banks and Club des petits déjeuners du Québec, a partner since 1996.

And Danone Canada’s support for Club des petits déjeuners du Québec does not stop at yogurt: Danone Canada provides financial support and promotes fundraising and awareness campaigns for this worthwhile cause.

Yogurt forms when milk is fermented by two specific bacterial strains: Lactobacillus bulgaricus and Streptococcus thermophilus. These microorganisms produce lactic acid and modify milk’s composition, giving it a very different texture and aroma. As well, other bacteria can be added to yogurt, including “probiotic” bacteria—so called because of their health benefits.

For more information on probiotic bacteria, visit www.activia.ca

"Probiotic" literally means "for life." Probiotics are active bacteria that provide health benefits beyond their basic nutritional value when consumed in sufficient quantities¹.

Scientific studies suggest probiotics play a vital role in human health. Probiotics provide benefits by acting in the following ways² :

• Assist in breaking down vitamins
• Enhance digestion
• Boost the immune system

Probiotics are classed by genus (e.g.: Bifidobacterium, Lactobacillus Streptococcus), species (e.g.: casei, plantarum, bulgaricus, johnsonii) and strain (e.g.: DN-173 010, DN-114 001). For example, Activia contains Bifidobacterium animalis (lactis) DN-173 010.

It is important to distinguish between the different types of probiotics, since each strain plays a specific role. In fact, it is the strain that determines a probiotic's role, and not just the genus (e.g.: Bifidobacterium).

We can compare the classification of probiotics to the identification of people. Genus corresponds to family name, species to given name, and strain to fingerprints.

Since many people can share the same name, it is difficult to identify a person using only their first or last name. However, fingerprints are unique, allowing accurate identification of an individual. Probiotics work in the same way: if we do not know their strain, we cannot know which specific role they play in our body. Assigning the term Bifidobacterium to a probiotic is as imprecise as identifying an individual by surname only.

You may have noticed that, like all dairy products, yogurt contains a very small quantity of trans fats. However, it is important to know that there are two types of trans fats: industrial and natural. Industrial trans fats occur in certain processed foods such as pastries, potato chips, crackers and donuts. Naturally occurring trans fats are found in small amounts in dairy products (including butter) and some meats.

Distinguishing between the two types of trans fats is important, because they behave differently in the human body. Trans fats are produced naturally in the stomachs of cows, hence their presence in dairy products. Unlike industrial trans fats, which damage the cardiovascular system, natural trans fats are not linked with health problems in scientific literature. A small quantity of natural trans fats always occurs in yogurt, except in fat-free yogurt with 0% M.F

Bone production depends on a number of factors, including calcium intake. Calcium contributes to the development and maintenance of healthy solid bones³.

In the body, calcium occurs mostly in the bones. 98% of the calcium in the human body is found in the bones. The skeleton of a healthy adult contains between 1 and 1.5 kg of calcium³.

Bones continue growing until age 30. After that, bone mass gradually diminishes. Bones become more fragile and easily breakable⁴. It is therefore important to consume calcium-rich foods at all ages.

Most yogurts contain calcium, vitamin D and phosphorus, minerals that help keep your teeth solid. These minerals can also protect against tooth decay. For this reason, it is recommended that you have a yogurt, a glass of milk or a piece of cheese⁵ after eating sweet foods.

Vitamin D comes from milk, fatty fish, fish oils and certain yogurts. Your body can also produce vitamin D when the skin is exposed to the sun's rays. This vitamin enhances the absorption of calcium, which keeps your bones hard and healthy⁶.

Because we receive less sunlight in the winter, reducing the body's production of vitamin D, it is important to include foods containing vitamin D in your diet.

Here is a list of the vitamins and minerals in yogurt, along with their effects on the body.

Vitamin A

• Fosters the normal development of tissue, bones and teeth.
• Helps vision in low-light conditions.
• Helps build up your defences against viruses and bacteria.

Vitamin D

• Plays a role in the formation of solid bones and healthy teeth.
• Improves the body's absorption and use of calcium and phosphorus.

Vitamin B2

• Plays a role in metabolizing energy by transforming carbohydrates, fats and proteins.
• Plays a role in tissue formation.
• Helps maintain healthy eyes and skin.

Vitamin B12

• Helps in the formation of red blood cells.
• Helps maintain a healthy nervous system.
• Contributes to the formation of DNA.

Calcium

• Fosters the formation and maintenance of solid bones and healthy teeth.
• Helps muscle contraction and relaxation, contributing to motor skills.
• Helps maintain a normal heart rhythm.
• Regulates blood pressure.
• Helps the nervous system function properly.
• Contributes to the healing of wounds⁷.

Phosphorus

• Plays a role in the formation and maintenance of solid bones and healthy teeth.

Magnesium

• Plays a role in metabolizing energy and forming tissue.
• Helps muscles and nerves function properly.
• Plays a role in the formation and maintenance of solid bones and healthy teeth.
• Helps regulate heart rhythm.

Iron

• Helps carry oxygen to the body's cells.

Osteoporosis is a disease that weakens the bones, making them brittle and increasing the likelihood of a fracture of the hip, wrist or spine. Osteoporosis develops slowly and subtly - people affected often have no symptoms.

As you age, the risk of developing osteoporosis increases. While this disease mostly strikes women of Caucasian background, it can also affect men⁷.

Regularly eating foods rich in calcium and vitamins, such as yogurt, combined with regular exercise, can help prevent osteoporosis⁷.

Sucralose (Splenda®) is a sugar substitute with enormous sweetening power. It is 600 times sweeter than table sugar. It has the same sweet flavour as table sugar but contains no calories, hence the interest in using it in calorie-reduced yogurts.

You can begin feeding a baby yogurt as soon as it has reached the age of 9 months. It is best to use plain yogurt containing fat. Start with small amounts, about 5 ml per meal, and then gradually increase the dosage. You can also mix the yogurt with fruit puree.

Milk allergy is often confused with lactose intolerance. However, these two conditions are quite different.

Milk allergy results from a reaction to the dairy proteins in milk. These proteins trigger an immune system response, causing severe reactions such as trouble breathing, diarrhea, vomiting, and eczema. If you are allergic to milk, you must avoid milk and any products containing milk, since a tiny amount can set off a reaction. This type of allergy occurs mainly in children, fortunately disappearing by age 3 in most cases.

Lactose intolerance, unlike milk allergy, does not trigger an immune system reaction. This condition stems from the inability to digest the lactose (natural milk sugar) in dairy products. Lactose intolerance can causes reactions similar to digestive problems, including bloating, stomach cramps, diarrhea and gas⁷. People with lactose intolerance can consume dairy products in small amounts, depending on their tolerance threshold⁸, ⁹. Some dairy products, including yogurt, are better tolerated⁸. The active dairy cultures in yogurt support the absorption of lactose. By hydrolysing the lactose, they make it easier to digest⁸.

A recent Japanese study has shown that plain yogurt can help fight certain chemical compounds in the mouth that are a source of bad breath¹⁰. Researchers had a group of volunteers eat unsweetened yogurt twice a day for six weeks. At the end of the experiment, they noted that the great majority of the participants had reduced levels of compounds responsible for bad breath. Furthermore, some participants saw a decrease in the occurrence of tartar and gingivitis.

Gelatine, a natural protein, is colourless, odourless and tasteless. It contains nine out of ten essential amino acids, but does not contain carbohydrates, fat or cholesterol.

Usually, the smooth texture of yogurt comes from fat and milk proteins. When gelatine is blended with the yogurt, a small amount is enough to give it a creamy consistency. In this way, gelatine lets us reduce the amount of fat and produce light yogurts without sacrificing texture or taste.

Unlike dairy products such as milk, cheese and ice cream, which you must avoid if you have diarrhea (especially at the onset of symptoms), you can eat yogurt, depending on your tolerance¹¹. Obviously, this advice does not apply in the case of diarrhea linked to a milk allergy.

Some studies have even shown that dairy cultures found in yogurt and other fermented milk products may assist as much in the prevention as in the treatment of various types of diarrhea⁹. These bacteria are claimed to have a positive effect on gut flora.

The Body Mass Index (BMI) sets up a link between an individual's weight and height. It lets us determine whether his or her weight falls within a healthy range. If you are overweight or underweight, BMI is useful in gauging your risk of developing health problems.

To calculate BMI, divide body weight in kilograms by height in metres squared. For instance, if your height is 1 m 70cm and you weigh 65 kg, your BMI is 22.5.
(1.7 m x 1.7 m = 2.89; 65 kg ÷ 2.89 = 22.49).

The index applies to those aged 20 to 64, with the exception of women who are pregnant or nursing, as well as anyone under 3 feet (.914m) or over 6 feet 11 inches
(2.108 metres) in height.

Today, it is mandatory to list the ingredients of food products on their packaging. In order to shorten the list, the Canadian Food Inspection Agency allows use of the term "milk ingredients" to mean any of the following products, whether liquid, concentrated, dried or reconstituted¹²:

• Butter
• Buttermilk
• Butteroil
• Milk fat
• Cream
• Milk
• Partly skimmed milk
• Skim milk