Est. 2025
Est. 2025
Est. 2025
Our Story
Our Story
Our Story
Coming soon.
Public Endorsement
The Whole Milk for Healthy Kids Act
Public Endorsement
The Whole Milk for Healthy Kids Act
Public Endorsement
The Whole Milk for Healthy Kids Act
In America, schools can serve kids flavored milk with added sugar — but not whole milk with its natural fats. This video is our public endorsement of the Whole Milk for Healthy Kids Act — a small but meaningful step toward rebuilding trust in what we feed our children and returning to real, whole foods.
In America, schools can serve kids flavored milk with added sugar — but not whole milk with its natural fats. This video is our public endorsement of the Whole Milk for Healthy Kids Act — a small but meaningful step toward rebuilding trust in what we feed our children and returning to real, whole foods.
In America, schools can serve kids flavored milk with added sugar — but not whole milk with its natural fats. This video is our public endorsement of the Whole Milk for Healthy Kids Act — a small but meaningful step toward rebuilding trust in what we feed our children and returning to real, whole foods.
The Breakfast Spike Crisis
Why School Breakfast Is Failing Our Kids
The Breakfast Spike Crisis
Why School Breakfast Is Failing Our Kids
Kids in public schools are expected to learn at 8 a.m. — after eating whatever breakfast is handed to them. For many, that means starting the day with nearly 100 grams of sugar and not much else. In this video, Matt breaks down how these sugar-heavy breakfasts create both a metabolic crash and a dopamine rollercoaster, driving behavior problems, attention struggles, cravings, and mood swings. He then offers a clear picture of what a real breakfast should look like — and why it matters for a child’s ability to learn and grow.
The Future of Dairy is Cultured
Why cultured milk is a future-proof aim
The Future of Dairy is Cultured
Why cultured milk is a future-proof aim
Yogurt, kefir, and other cultured milk products are more than “health foods.” They’re one of the most reliable and cost-effective ways to deliver probiotics, improve digestion, and make dairy accessible to everyone. In this video, Matt explains why cultured milk is sustainable to produce at scale, naturally lactose-friendly, and more shelf-stable — and why New York State, as the nation’s leading producer of yogurt, is uniquely positioned to lead the charge for better nutrition and the sustainability of our dairy industry.
Introducing Smooth Culture
The next wave of fermented milk products – simple, smooth, and made for real nourishment.
Introducing Smooth Culture
The next wave of fermented milk products – simple, smooth, and made for real nourishment.
Smooth Culture was created by a team of graduate and undergraduate students at Cornell University who believe kids deserve better food options. It was born when our founder, Matthew Pataki, realized that most “tasty” dairy products rely on added sugars — and that commercial kefir is often formulated to taste like kefir, not to deliver its original health benefits. So he set out to create something different: a cultured milk made with all-natural ingredients, clinically studied probiotics, and 0g added sugar — designed to be smooth, approachable, and genuinely good for you.
Kids in public schools are expected to learn at 8 a.m. — after eating whatever breakfast is handed to them. For many, that means starting the day with nearly 100 grams of sugar and not much else. In this video, Matt breaks down how these sugar-heavy breakfasts create both a metabolic crash and a dopamine rollercoaster, driving behavior problems, attention struggles, cravings, and mood swings. He then offers a clear picture of what a real breakfast should look like — and why it matters for a child’s ability to learn and grow.
The Breakfast Spike Crisis
Why School Breakfast Is Failing Our Kids
The Breakfast Spike Crisis
Why School Breakfast Is Failing Our Kids
The Future of Dairy is Cultured
Why cultured milk is a future-proof aim
The Future of Dairy is Cultured
Why cultured milk is a future-proof aim
Yogurt, kefir, and other cultured milk products are more than “health foods.” They’re one of the most reliable and cost-effective ways to deliver probiotics, improve digestion, and make dairy accessible to everyone. In this video, Matt explains why cultured milk is sustainable to produce at scale, naturally lactose-friendly, and more shelf-stable — and why New York State, as the nation’s leading producer of yogurt, is uniquely positioned to lead the charge for better nutrition and the sustainability of our dairy industry.
Smooth Culture was created by a team of graduate and undergraduate students at Cornell University who believe kids deserve better food options. It was born when our founder, Matthew Pataki, realized that most “tasty” dairy products rely on added sugars — and that commercial kefir is often formulated to taste like kefir, not to deliver its original health benefits. So he set out to create something different: a cultured milk made with all-natural ingredients, clinically studied probiotics, and 0g added sugar — designed to be smooth, approachable, and genuinely good for you.
Introducing Smooth Culture
The next wave of fermented milk products – simple, smooth, and made for real nourishment.
Introducing Smooth Culture
The next wave of fermented milk products – simple, smooth, and made for real nourishment.
Follow Our Journey
Follow Our Journey
Follow Our Journey
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