I know I’m not the only one to tell you this, but you definitely make Canada’s best yoghurt! It’s creamy and the texture is so luscious that I would never need to try another dessert ever again if I could just live on Liberté.
There’s just one thing that puzzles me: why is it that you put so much sugar in your yoghurt?
After all, there are lots of us who are eating low carb foods these days. There is a strong contingent of low carb adherents who include dairy products, especially fermented ones, in their meal plans.
As you are no doubt aware, low carb generally does not mean low fat.
I, for one, lost over 25 lb in the past year by avoiding grains and added sugars and everything with a low fat label on it.
This would make Liberté yoghurt a low carb dieter’s dream food, if it wasn’t for all the sugar. I mean, 39g of sugar in a 175g portion? That’s the sugar equivalent of almost 2 whole cans of soda when you include the sneaky but obligatory additional last spoonful of creamy deliciousness after you’ve measured out your serving. What were you thinking, Liberté?
I know artificial sweeteners are controversial, and I’m not crazy about them myself. But in my quest for foods without the additional carbs, I prefer a spoonful of Splenda over one of sugar. But then, I also often find foods are oversweetened. I’d be more than happy with about a third of the amount of sweetening agent. I’m sure there are others who are like me.
Of course we could all stick to plain Greek yoghurt, but think of all the additional sales you could be making to those of us who aren’t afraid of creamy rich foods.
So how about it, Liberté? Do you think I could convince you to dip your toes into the low carb niche market? I think you’ll find your customers are ready for it. I know I am.