Baby yogurt whole foods

365 by Whole Foods Market Yogurt, Organic, Plain, Unsweetened, Whole Milk (32 oz) Delivery or Pickup Near Me

It's simple. Using the Instacart app or website, shop for products from your store of choice near you. Once you place your order, Instacart will connect you with a personal shopper in your area to shop and deliver your order. Contactless delivery is available with our "Leave at my door" option. You can track your order's progress and communicate with your shopper every step of the way using the Instacart app or website.

Learn more about how to place an order here.

Using the Instacart app or website, select a store of your choice near you that offers pickup, select Pickup, and then select your preferred pickup location from which you'd like to place your order.

Then, when you arrive at the store of your choice, use the Instacart app to notify us. Depending on the store, a shopper or store employee will bring the groceries to your car, or you can pick them up at the designated area.

Learn more about pickup orders here.

Here's a breakdown of Instacart delivery cost:

- Delivery fees start at $3.99 for same-day orders over $35. Fees vary for one-hour deliveries, club store deliveries, and deliveries under $35.
- Service fees vary and are subject to change based on factors like location and the number and types of items in your cart. Orders containing alcohol have a separate service fee.
- Tipping is optional but encouraged for delivery orders. It's a great way to show your shopper appreciation and recognition for excellent service. 100% of your tip goes directly to the shopper who delivers your order.

With an optional Instacart+ membership, you can get $0 delivery fee on every order over $35 and lower service fees too.

Instacart pickup cost:
- There may be a "pickup fee" (equivalent to a delivery fee for pickup orders) on your pick up order that is typically $1.99 for non-Instacart+ members. Instacart+ membership waives this like it would a delivery fee.
- Pick up orders have no service fees, regardless of non-Instacart+ or Instacart+ membership.

Learn more about Instacart pricing here.

When an item you want is out-of-stock at the store, your shopper will follow your replacement preferences.

You can set item and delivery instructions in advance, as well as chat directly with your shopper while they shop and deliver your items. You can tell the shopper to:

- Find Best Match: By default, your shopper will use their best judgement to pick a replacement for your item.
- Pick Specific Replacement: You can pick a specific alternative for the shopper to purchase if your first choice is out-of-stock.
- Don't Replace: For items you'd rather not replace, choose "Don't replace" to get a refund if the item is out of stock.

Learn more about instructions for specific items or replacements here.

Yes, 365 by Whole Foods Market Yogurt, Organic, Plain, Unsweetened, Whole Milk is gluten-free.

365 by Whole Foods Market Yogurt, Organic, Plain, Unsweetened, Whole Milk has 120.0 calories.

365 by Whole Foods Market Yogurt, Organic, Plain, Unsweetened, Whole Milk has 9.0 carbs.

365 by Whole Foods Market Yogurt, Organic, Plain, Unsweetened, Whole Milk has 0.0 grams of sugar.

365 by Whole Foods Market Yogurt, Organic, Plain, Unsweetened, Whole Milk has 6.0 grams of fat.

365 by Whole Foods Market Yogurt, Organic, Plain, Unsweetened, Whole Milk has 90.0 grams of sodium.

Amara | Organic Baby Food | Yogurt Melt Baby Snacks

Not all baby food is created equal

We believe in quality without compromise. Only Amara’s proprietary technology offers the nutrients of fresh, organic ingredients with the convenience of shelf stability.

Our Nutrient Advantage

Eat Well.

Think Well.
Be Well.

We believe if our future generations eat well now, they’ll eat healthier, think clearer, and feel better for the rest of their lives.

Our Story

Our patented nutrition protection technology (NPT) preserves whole foods in their original structure. With NPT, the fresh, whole-foods ingredients we use all retain their same flavor, texture, color, and nutritional profile — and because NPT doesn’t fundamentally alter food composition, Amara baby foods contain ⅓ less natural sugar than other leading baby food brands. 

Our products contain no additives, no preservatives, no binding agents, and no added sugars. We always use the best whole ingredients to bring the benefits of fresh, homemade food direct to your table — with all the ease and convenience of packaged food. We promise that you and your baby will see, smell, and taste the difference.

Yes, of course! All our baby food meals and snacks are certified organic and non gmo.

Nope! From our baby food to our toddler snacks, you don’t have to worry about keeping Amara pouches cold, refrigerating, or thawing — you can simply store at room temperature. We know parenting can be unpredictable; Amara is designed to be ready wherever and whenever you need it.

From 6 months to 48 months old - there’s something for everyone with Amara’s baby food, toddler snacks and beyond. Amara’s line of baby food meals ranges from cereals, to veggie forward, to plant based protein meals and more. Voted “#1 Best Baby Food” by Good Housekeeping two years in a row, discover the rich taste of Amara that’s sure to please. Our toddler snacks are the only melt-in-mouth snack that has no added sugars and make a great snack, anytime, anywhere.

Every one of our suppliers meets annual third-party federal requirements and compliance regulations for heavy metals and organic certification, as well as food safety benchmarks and external food safety audits established by the U.S. Department of Agriculture and the U.S. Food and Drug Administration. Heavy metals exist naturally in soil and water and are found in all foods that grow in the ground (aka, fruits, veggies, and grains). That’s why all of Amara’s foods use 100% certified organic, non-GMO ingredients, which likely have lower levels of heavy metals due to the higher standards for farming practices. If you’re concerned about heavy metals in your baby’s food, you can read more about how to minimize exposure here.

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Yoghurts 'live' and 'non-live'. Milk yoghurts in the children's menu


  • What are yogurts?

Everyone knows the benefits of fermented milk products - kefir, fermented baked milk, curdled milk. When buying, we do not doubt their usefulness, but when we pick up a package with yogurt - a representative of the same family of fermented milk products, we think about which yogurt is better and whether the right choice was made . ..

What are yoghurts?

Yoghurt is a fermented milk product with a high content of skimmed milk substances, produced by fermentation with a mixture of pure cultures of the Bulgarian bacillus and thermophilic streptococcus (hereinafter we will call them sourdough). The fat-free substances of milk are protein and carbohydrates. In the production of yoghurts, the fat content of the product varies from fat-free to fatty, and the amount of protein is taken into account and replenished in terms of dry weight. nine0005

Bulgarian bacterium is a type of microorganism that is not characteristic of the normal intestinal microflora, but has a high biological activity against pathogens, significantly accelerating their death and thereby ensuring rapid and effective colonization of the intestine with beneficial bacteria. It is used as a microorganism that provides lactic acid fermentation of milk.

Yoghurts are highly nutritious and are excellent sources of high biological value protein, calcium and vitamin B2. All yogurts are united by the fact that they are made from whole or reconstituted cow's milk of at least grade I. Milk is restored by adding drinking water to a concentrated, condensed or dry milk processing product until the appropriate properties of the product are achieved. nine0005

Subsequently, the milk is normalized in terms of fat, i.e. it is brought to a certain level of fat content either by skimming the milk or by additional enrichment with cream. Then the milk is pasteurized - heated to 70 ° C and kept for some time, during which all microbes die. Next, the milk is whipped to improve the consistency of the product and exclude the separation of whey. And only after cooling, leaven is added to the resulting mass.

Further steps in the preparation of yoghurts vary, and the value of the product depends on this. In the first case, after adding sourdough to the milk mass, and in some cases additional beneficial substances of probiotics (they are discussed below), thickeners, yogurt matures and is packaged under sterile conditions. Thanks to this technology, biological cultures useful for the body are preserved in the product, and such yoghurts can be called "live". These yoghurts can be stored for no more than 20-30 days, and the most "live" ones - only a few days, at a temperature not higher than +6°C. nine0005

In the second case, the milk mass is first fermented with sourdough, then a thickener, food fillers are added to it, and then, in order to avoid microbial contamination, the yogurt undergoes repeated heat treatment, during which biocultures (beneficial microorganisms) die. These products are good only for their nutritional properties - a source of complete milk protein, carbohydrates and fat. Products subjected to special heat treatment after fermentation can be conventionally called "non-living" yoghurts, or twin yoghurts. Often, manufacturers give such products names that are consonant with yogurt: yogurt, yoghurt, frugurta, etc., which sometimes misleads us. nine0005

Such products do not have a therapeutic and prophylactic effect, but in terms of their nutritional value (content of proteins, fats, carbohydrates) they are not inferior to their "live" brothers, and in some cases even surpass them. The superiority is noted in the carbohydrate component: these yogurt twins contain a large amount of sugar and flavorings, which limits their use in baby food, and generally excludes them in the nutrition of young children. Thermized yogurts can be determined by their shelf life - their shelf life is from 1 to 3 months, and some of them are even allowed to be stored at room temperature. nine0005

"Live" yoghurts

In the diet of children, especially young children, it is recommended to use low-fat "live" yoghurts containing probiotics. It is customary to divide yogurts, depending on fat content, into dairy and cream. Dairy yogurts are low-fat (0.1%), semi-fat (1.5-2.5%) and classic (2.7-4.5%). The fat content of milk-cream yogurts ranges from 4.7 to 7%, and creamy yogurts - at least 10%. In baby food, it is better to use classic milk yogurts with a fat content of 2.7-4.5% or milk-cream yogurts with the lowest fat content - up to 5%. nine0005

Probiotics are medicines or biologically active food supplements that contain live microorganisms that are representatives of the normal human microflora. The most popular of them are bifido- and lactobacilli. Preparations based on these microorganisms are widely used as special additives, as well as in yogurt and other dairy products. The microorganisms that make up probiotics are non-pathogenic, non-toxic, and remain viable when stored under special conditions. nine0005

Moving along the digestive tract, they provide a positive effect on the intestinal microflora, modifying its composition and metabolic activity, having a positive effect on the whole organism. The most important functions of the intestinal microflora are: stimulation of the immune functions of the body, providing anti-infective protection, synthesis of B and K vitamins, nutrition of the colon, regulation of lipid and nitrogen metabolism, regulation of intestinal motility.

"Live" yoghurts, like other fermented milk products, have a beneficial effect on intestinal microbiocenosis, inhibiting the growth of pathogenic microorganisms in the large intestine, and normalize it. Due to the stimulation of the immune response, namely the activation of cells responsible for protecting the body - interferon, interleukin, as well as due to the synthesis of antibacterial substances - antibiotics and the bactericidal properties of lactic acid, biocultures living in yogurts have an anti-infective effect on the body. nine0005

Along with probiotic and anti-infective effects, live yogurt cultures have a beneficial effect on intestinal motility, normalizing its functions. The anti-cancer effect of the fermented milk product is not excluded: there is a decrease in the activity of enzymes involved in the formation of bile acids - substances that potentially contribute to the development of malignant processes; the activity of intestinal microorganisms that help transform procarcinogens into carcinogens decreases.

The content of useful biological cultures in the finished product at the end of the marketing period must be at least 10 7 CFU (Colony Forming Units) per 1 g of product. Only in this case can yogurt be considered "alive", having a beneficial effect on the child's body.

Yoghurts in the children's menu

Due to the fact that during lactic fermentation there is a partial breakdown of cow's milk proteins, yoghurts without flavors, flavors and dyes can be well tolerated by children suffering from allergic manifestations to dairy products. The indisputable advantage of yogurt as a fermented milk product is the high digestibility of milk protein and a reduced level of lactose - milk sugar, which, due to the immaturity of the digestive system, is often poorly tolerated by children, causing bloating, pain, and frequent watery stools. Milk sugar in fermented milk products is broken down under the influence of the corresponding enzymes of lactic acid microorganisms during the fermentation process. nine0005

Due to the fact that yogurts, like other fermented milk products, have a positive effect on human health, it is recommended that they be widely used in the nutrition of healthy young children, as well as in preventive and therapeutic nutrition for intestinal diseases, food allergies, etc.

However, the acidic environment created in the product, as well as the fact that the protein, fat and carbohydrate components are not adapted to the composition of human milk, exclude the use of yogurt products in the nutrition of infants. The introduction of unadapted fermented milk products into the diet of children in the first six months of life can cause disturbances in nitrogen metabolism, acid-base balance, thereby causing diseases of the kidneys and digestive organs. In this regard, it is not recommended to introduce yogurts - specialized baby products - into the diet of a child before he is 8 months old. At an older age, after 1.5 years, you can give the child (if there are no special contraindications) yoghurts of any kind, depending on his desire. nine0005

For quite a long time, yogurts were considered a product for adults and older children, and therefore were recommended in the diet for children only older than 1-1.5 years. There is now a wide variety of live yoghurts available for babies as young as 8 months of age. They are made from natural raw materials, fresh berries and fruits are used as fillers, not cake, and safe pectin and starch are used as a thickener. Baby yogurts (the packaging indicates that they are recommended for baby food, and some indicate the age from which this product is recommended), balanced in all components (proteins, fats, carbohydrates), are characterized by lower acidity compared to baby kefir, they additionally enriched with B and C vitamins, as well as microelements - iron, zinc, iodine. nine0005

The highest requirements are imposed on the production technology of these products - they are produced only at specialized enterprises or separate lines, products are constantly monitored for quality and safety at all stages of production. Baby yoghurts, like all other baby food products, do not contain synthetic dyes, flavors, biologically active additives and toxic elements; they are produced without the use of thickeners and therefore have a liquid consistency, they are called drinking. nine0005

Yoghurts, not intended for baby food, live, without dyes and preservatives, can be given to a child from 1.5-2 years old.

Yoghurts as specialized children's fermented milk products can be used in the nutrition of children over 8 months in the amount of 100 ml per day. For children over 2 years old, the amount of yogurt can be increased to 150-200 ml. It is not recommended to use large volumes of yogurt in baby food, because the total volume of fermented milk products, which, in addition to yogurt, also includes cottage cheese, kefir, fermented baked milk, etc., should not exceed 50% of the total volume of the "milk part of the diet" recommended for a certain age of the child. nine0005

How to choose yogurt?

When buying yoghurts, pay attention to the following information:

  1. The product should be called yogurt.
  2. The expiration date should not exceed 30 days. The most "live" yoghurts are stored for up to 3 days, but they are practically not on sale, the shelf life of the rest is 10-20 days at a temperature of + 4-6 ° C. Those products that can be stored at room temperature do not contain bioculture.
  3. Information about the concentration of biocultures must be present on the packages of yogurts with the prefix "bio-". If the package says "bio yogurt", it should indicate in numbers what concentration of live cultures is in it. nine0008
  4. The yogurt packaging must contain information on the concentration of microorganisms at the end of the expiration date, there must be at least 10 7 CFU per 1 g of the product.
  5. When buying yogurts for the little ones, use the specialized departments of baby food, read the labels carefully, which give a detailed description of the product and recommendations for use.

Which dairy products should not be given to children?

/ All materials

Whole milk

Elena Solomonovna Keshishyan, Director of the Center for the Correction of Early Childhood Development of the Federal State Institution of the Moscow Research Institute of Pediatrics and Pediatric Surgery, Doctor of Medical Sciences, Professor:

“In the first months of life, a child’s reaction to whole milk may be an allergic reaction to protein cow's milk, which manifests itself in the form of profuse skin rashes, accompanied by skin inflammation and itching. Also, the reaction to cow's milk protein can also be from the digestive tract: a violation of the intestinal mucosa, up to the appearance of blood streaks in the stool with the formation of colitis and a violation of the microbiocenosis of the gastrointestinal tract. Therefore, it is better to postpone the introduction of cow's milk as long as possible: after a year, and preferably after a year and a half. By this age, all enzymes mature and this protein no longer has such a pronounced pathological effect. nine0098

The same recommendations apply to goat's milk, which, in addition to all of the above, contains little vitamin A compared to cow's. But we are talking about whole milk. Adapted milk formulas based on cow's or goat's milk, if a woman refuses to breastfeed or is unable to do so, are close in nutritional value to the composition of breast milk, and they are given to children in accordance with the age indicated on the label. nine0005

Porridge with milk

Fermented milk products

In the nutrition of children under three years old, pediatricians advise using products intended exclusively for baby food: special fermented milk products for children, children's kefir, children's yoghurts and children's curds. During the production process, they are adapted according to the protein, carbohydrate, fatty acid composition - the level of protein and minerals decreases. This can significantly reduce the burden on the child's kidneys. nine0005

Cottage cheese

Elena Solomonovna Keshishyan, Director of the Center for the Correction of Early Childhood Development of the Federal State Institution of the Moscow Research Institute of Pediatrics and Pediatric Surgery, Doctor of Medical Sciences, Professor:
“This complementary food must be introduced. It is from 6 - 7 months that active growth of teeth begins, and cottage cheese contains a lot of calcium, which is necessary for the qualitative growth of bones and teeth. In addition, calcium serves as a preventive measure for rickets. At the same time, cow's milk protein present in cottage cheese in most cases does not have a pathological effect on the body, because is denatured by cooking." nine0099

"Fortress", "Biolact"

Baby kefir



This dairy product, although not associated with baby food, will help diversify the taste sensations of a child who begins to show interest in "adult" food. Up to a year, you can give it just to suck, evaluate the taste. At the age of 1-1.5 years, starting from 5 grams, cheese can be added to mashed potatoes, after rubbing it on a fine grater. It is important that the cheese is semi-hard and not spicy, not too salty, and the fat content does not exceed 55% (in dry matter). It is better to choose special children's cheeses that are starting to appear on the shelves. nine0005

Cream and sour cream

January 11, 2016



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