The yogurt tube The original idea is credited to Stephen Kaufman and Jim McGuire who, while working as food scientists at General Mills in the early 1990s, were the first to prove to their colleagues and managers that yogurt could be put into a tube.

In 2016, President and Chief Operating Officer Jeff Harmening told Fortune that their “product portfolio is not aligned with the trends,” and that company planned “renovate” 60 percent of the company's yogurt business, with an emphasis on Greek yogurt, and organic options produced by Annie's and Liberté brands.

Ingredients. Cultured Grade A Nonfat Milk, Sugar, Modified Food Starch. Contains 1% or less of: Kosher Gelatin, Tricalcium Phosphate, Corn Starch, Vegetable and Fruit Juice (for color), Potassium Sorbate Added to Maintain Freshness, Natural Flavor, Vitamin A Acetate, Vitamin D3. CONTAINS MILK INGREDIENTS.

The name was a play on words, as it evoked the sound of gulping a liquid and incorporated part of the Japanese transliteration of yogurt, ヨーグルト (Yo-Guruto). Go-Gurt is also available in Australia where they are known as "Yoplait Go-GURT" or simply "Go-GURT".

GENERAL MILLS' YOPLAIT Go-GURT revolutionized the yogurt category in 1999 as the first yogurt in a tube.

The Yoplait name emerged in 1965 when the French dairy farmers from those six co-ops dropped their own respective brands, and came up with a moniker derived from the contraction of two of Sodima's more recognizable member co-ops – Yola and Coplait.

Like all dairy foods, Go-gurt is rich in calcium. Calcium is the primary mineral that strengthens our bones. It is very important for kids and teens to regularly consume calcium rich foods to increase their bone mineral density which peaks in early adulthood.

Patrick Lashinsky, who created Go-Gurt - the innovative Yoplait Yogurt tubes - at General Mills in the late 1990s, is the new CEO of Austin-based real estate tech company RealMassive Inc.

Contains active yogurt cultures including L. acidophilus. Live & Active Cultures: Meets National Yogurt Association criteria for live and active culture yogurt. Keep refrigerated.

It was introduced by the General Mills-licensed brand Yoplait in 1997, as the first yogurt made specifically for children.

Yogurt is a popular fermented milk product containing both Lactobacillus bulgaricus and Streptococcus thermophilus cultures. Most yogurts contain several nutrients that are lacking in the American diet, such as calcium, vitamin D, and potassium.

The act of thickening was found by Anatolian goatherds to conserve their milk by preserving it in sheep or goat-skin bags. The milk reacted with the bacteria in the skin of the animals and fermented, creating something like the yogurt we know today.