581 customers have this product in their favourites
30% of customers buy regularly
Enjoy a delicious and nutritious drinking yogurt from Napolact, featuring a light 1.5% fat content. This authentic Romanian product comes in a 330 ml portion, crafted with care using milk sourced exclusively from local farms in the heart of Transylvania. It is a perfect, refreshing snack on the go, and you should keep it chilled between 2 and 6 degrees Celsius.
Country of origin
Description
Take a moment to relax and enjoy a nutritious and tasty snack, in peace, like in the old days. The drinking yogurt is made with care and without haste, so that you can savor the freshness of milk in every sip.
The Producer
For over 105 years, Napolact has been one of the most important dairy producers. The old folks say that Napolact was first called Vlad's Workshop. And that happened a long time ago, around 1905. A producer of butter and cow's cheese and transformed into the "Cluj Milk Industrialization Enterprise" with the nationalization of 1948, Napolact was born as a brand in 1990.
However, the tradition is much older and represents the inspiration for all its products, made with milk from the heart of Transylvania. They are a continuation of traditional products from peasant households.
"We know that before perfecting something, we must fully understand it and take into account the advice of the elders. After all, rather than doing something badly, it is better not to do it at all, and we do it every time, just as conscientiously and passionately. The passion for tradition inspires us in everything. Whether it is yogurt or cheese, we want to offer the best products inspired by a cleaner, quieter, more open world. For all Napolact products we use milk collected exclusively from farms in Transylvania."

Storage conditions
Store between 2 and 6 degrees C.
Producer Address
str Bega nr 1, Targu Mures, 540390

Nutritional values per 100 g
Composition & Allergens
Composition
Lapte de vaca pasteurizat, culturi lactice selectionate
Allergens
- Lapte































