Hamdi Ulukaya stood in an American supermarket aisle in the early 2000s, searching for yogurt that reminded him of home. Growing up on a dairy farm in eastern Türkiye, yogurt wasn't just food—it was a craft passed down through generations of shepherds. Thick, tangy, protein-rich, and made with patience and care. But here, every container he picked up told the same story: artificial sweeteners, thickeners, gums, and flavors that masked what yogurt should actually taste like. Hamdi wondered, "Why can't people experience the real thing?"
Why Real Yogurt Was Missing
Across . . .
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