For some time I have been puzzled by the taste of Benna Natural Yoghurt.

Its ingredients state: Live Yoghurt made from Fresh Whole Milk;

Preservative: E211.

I have eaten yoghurt in many other countries, where the yoghurt does indeed taste like something "live" is within the container, however the Benna product tastes anything buy alive or alert.

The mention of Preservative E211 sent me to Google, which taught me that this preservative is actually sodium benzoate, used also as a preservative in medicine, tobacco, soy, vinegar, juice, jam, canned foods, wine, soft candy, soda water, carbonated wine, pickles, confectionery cake, fruit syrup, and concentrated juice!

I understand that sodium benzoate is a "non-toxic compound"... but if I am endeavouring to ingest live yoghurt cultures, why does a preservative need to be added? This seems to me to be a contradiction in terms, philosophy, and good chemistry. Should Benna consider producing its yoghurt more frequently, so that it is not necessary to add a preservative to their product in order to prolong its shelf life?

Could someone with more nutritional/food chemistry knowledge than I please address this issue? Could Benna please consider examining its recipe for yoghurt, so that it might taste more "lively"?

Could a forward-thinking importer of foods please consider importing some very good French or Greek (or other) yoghurt which really does taste like it is "alive and well"?

Now that we're in the EU, importation should not be such a difficult thing to do...unless Benna is still being unofficially protected by the powers-that-be and still maintains its sacred cow status, for us to accept without question.

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