European yogurts are also stabilized with carrageenan. Also: you irradiate your dairy to the point where it's shelf stable, so you're nobody to talk. At least our milk doesn't glow in the dark.
> European yogurts are also stabilized with carrageenan.
Not in my part of Europe! There are only two ingredients in plain yoghurt here in Norway: milk and a bacterial culture. Flavoured yoghurts typically add fruit puree and sugar.
What the hell are you doing putting crap like that in your yogurt?
Love, Europe