We sent Proghurt for independent laboratory testing — and the results are in.
Microbial analysis by the Department of Medical Sciences, Ministry of Public Health — an ISO/IEC 17025-accredited laboratory — found that Proghurt's Lactic Acid Bacteria (LAB) increased steadily throughout the storage period, across all three flavours.
What makes this exciting
Two things stood out from the results:
- The 5 plant-based proteins aren't just a protein source — they act as food for the bacteria (prebiotics), helping the good microorganisms grow and thrive.
- Proghurt's Hybrid Innovation — combining Organic Yoghurt + Plant Protein + Probiotics in one bottle — helps your body digest and absorb nutrients more easily. That's why many people feel light and comfortable, stay full for longer, and enjoy a taste that's truly one of a kind.
The lab-verified results
Every flavour was tested for live lactic-acid bacteria and presumptive bifidobacteria, measured in colony-forming units per gram (CFU/g):
| Flavour | Lactic Acid Bacteria (CFU/g) | Presumptive Bifidobacteria (CFU/g) |
|---|---|---|
| Honey Berries | 300,000,000 | 20,000,000 |
| Strawberry Honey | 360,000,000 | 20,000,000 |
| Hazel Latte | 350,000,000 | 16,000,000 |
Lactic Acid Bacteria tested per ISO 15214:1998; Presumptive Bifidobacteria per ISO 29981:2010, IDF 220:2010. Reports issued 1 April 2026 by the Department of Medical Sciences, Ministry of Public Health.
See the official reports
Don't just take our word for it — here are the full, original certificates. Click any report to open the complete PDF.
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