Nancy's Probiotic Foods

Nancy’s Probiotic Foods is a family-owned pioneer in cultured dairy foods, rooted in the work of Springfield Creamery in Eugene, Oregon, which first opened its doors in 1960.

Their story began with a collaboration between Chuck and Sue Kesey and Nancy Van Brasch Hamren, who together crafted the first yogurt in the United States to contain live probiotics - launching a legacy of fermentation, innovation, and clean-ingredient dairy.

Today, Nancy’s produces a wide range of organic, probiotic-rich products including yogurt, cottage cheese, cream cheese, kefir, and grass-fed varieties. Each product features live cultures, non-GMO ingredients, and reflects the company’s dedication to making cultured foods right—for health, for community, and for the planet.