Foodology

JOYYA Ultrafiltered Milk: 75% More Protein and 25% Less Lactose in Canada

Diana Chan November 27, 2018 product

Saputo launched JOYYA ultrafiltered milk, a proudly all-Canadian dairy product and next step in the superfood movement. It’s produced in Canada, by Canadians for Canadians, and offers 75% more protein and 25% less lactose (sugar) than regular milk.

I was curious to try these as my doctor told me to cut down on the sugar and increase my intake of protein due to my gestational diabetes.

No powdered protein or supplements are added to JOYYA. The ultrafiltration process concentrates larger milk components such as protein and seperates some of the lactose from the milk.

JOYYA ultrafiltered milk is available in a 1-litre format in the following varieties:

  • Skim Milk
  • Partly Skimmed Milk
  • Whole Milk
  • Chocolate Dairy beverage -Partly Skimmed

I tried the Chocolate Dairy Beverage and the Partly Skimmed Milk. Both were good and had a slightly thicker consistency. The taste was consistent with regular milk and you probably wouldn’t notice a difference if no one told you.

You can drink it straight up, have it in cereal, or in your coffee or tea.

JOYYA ultrafiltered milk can now be found at Canada’s community grocers and independent specialty stores, with more retail outlets to come.

Website:
http://joyya.ca/

About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

1 Comment

  1. William Olsen February 19, 2019 at 7:29 am

    I have tried the 3.25% JOYYA unfiltered milk and quite enjoyed it.
    However, I am a little concerned about its” Nutrition Facts” compared to those listed for the Dairyland ‘Standard’ 3.25% milk.

    The JOYYA milk is listed as having 30% Phosphorus and 10% magnesium, but the regular 3.25% ‘Standard’ milk has neither.

    Were these elements in the original unprocessed milk, or were they added in the processing? If it is the latter, why were they added? If is the former, why were they removed?

    Concerned,

    William Olsen

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