Yeo Valley organic desserts
Product analysis: Yeo Valley Organic yogurts
In the summer of 2002, Yeo Valley Organic brand had a 4.5% share of all yogurts sold in supermarket chains making it one of the biggest organic brands in the UK. The company also produces some retailer own-brand organic yogurts.
Children and adults eat the yogurts as a healthy dessert. All Yeo Valley Organic yogurts are 'bio live' and probiotic. This means that they contain good bacteria that help to keep your digestive system in balance.
As an example, a Yeo Valley Organic strawberry and wholegrain yogurt contains:
- organic wholemilk yogurt; organic sugar; organic strawberries (5%); organic mixed grains (3%) (organic wheat, organic rye, organic pearl barley, organic brown rice, organic rolled oats, organic bulgar wheat); natural flavouring; starch; organic lemon juice concentrate
Typical nutritional values per 100g are:
- energy (431kJ, 103kcal); protein (4.0g); carbohydrate (13.1g), of which sugars (12.9g); fat (3.8g), of which saturates (2.3g); fibre (0.1g); sodium (0.1g); calcium (0.1g)
- Milk stored at below 5 C arrives at the Yeo Valley production plant from OMSCo's farms.
- It is pumped through a cooler into insulated silos (large containers) to keep it at the required low temperature during storage.
- Milk concentrate is added to the cooled whole milk, to add non-fat milk solids which help create a thick texture.
- The mixture is homogenised and pasteurised, to ensure that it is free of micro-organisms that could affect the product's shelf-life or be harmful to health.
- The pasteurised base mix is cooled to less than 40 C.
- Bio-starter culture is added. This is bought in freeze-dried and frozen packages from an organic culture manufacturer.
- Stirred fermentation at 32 C is carried out for eight hours.
- At an acidity level of 1.4% lactic acid, the yogurt is gradually cooled for five hours. This gentle, controlled action helps to preserve the product's thickness.
- The yogurt is filtered to break up any pockets of whey that may have formed during fermentation.
- Fruit, in the form of a cooked, pasteurised conserve, is mixed into the yogurt.
- The product is taken to the filling room, where it is put into 150g or 450g pots.
- Pots are lidded, coded and loaded into cardboard trays.
- The trays are placed in coolers, where they are blast chilled to bring the temperature below 5 C.
- Quality checks take place throughout the production process and, finally, before distribution.
Health, safety and hygiene regulations are followed throughout the production, distribution and sale of Yeo Valley Organic products. It is particularly important to keep the yogurt at the right temperature at all times. The yogurt is homogenised and pasteurised to ensure that it is free of micro-organisms that could affects its shelf-life or be harmful to health.
The yogurt's label gives instructions on storage and a 'use by' date, to help avoid food poisoning once it reaches the consumer's home.
The yogurts themselves are attractive, natural colours, reflecting their ingredients (no garish colourings are added). They are packaged in clear pots, made of a very thin gauge of polypropylene with an outer card sleeve. The card sleeve is made from 98%, unbleached material that both supports the pot during transportation and use, as well as providing the basis for the artwork. The use of colour and images on the outer label reflects the natural origins of the product.