I called White Wave,(thanks for the #, Don <g>) and got their answer on why
they were blacking out  Parve label.  Here is the scoop. They temporarily
are having to use a starter culture that has a tiny (could not get a strait
answer on how much) amount of dairy. The amount is so small that the end
product is still technically 100 percent dairy free, however that 100% is
not good enough to be parve. They say they will soon go back to the regular
parve culture, as soon as it is available.
 Another poster said she reacted to eating this yogurt. I think there could
be two reasons for this. Soy protein is very similar to casien, that is why
you can actually make yogurt from it, you cannot make yogurt from any other
milk-subs that I know of. Also, I have found (in the past) some actual mold
growing in/on it. This was about a year + ago. I made a big stink about it
at a large (Wild Oats) HFS, warning of my son's mold allergies, blah blah
blah, and the store took them all of the shelves. They did not have any in
stock for a while, and since then they have all been fresh. Hmmmm, last year
mold, this year questionable culture, looks like these guys could use some
competition.........
Pam C
 
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