Vegan, Soy-Free, & Keto Yogurt (Food Service & Grocery Settings)
SITUATION
A startup wanted to create a vegan, keto-compliant yogurt that also addressed the increasing prevalence of dietary restrictions, specifically: soy allergens, sugar alcohol prevalence in keto products, and high sugar content. They envisioned a product line built with the intention of servicing as many people as possible, despite the increasing prevalence of diverse dietary restrictions. Further, they wanted to offer products at a price noticeably lower than their top competitors, and while still delivering on the taste and texture of traditional yogurt.
PROBLEM
The Client had food service experience but lacked the skillset to produce a commercially-viable food product. They provided a starting recipe, but it underachieved their taste and texture preferences, and further, was both not compliant with aspired-for nutrient claims nor replicable at scale. In addition to the service of original product formulation, they requested up to 4 flavors/SKUs, and comprehensive assistance with ingredient and manufacturer sourcing, and pricing.
SOLUTION
A soy-free, low sugar, sugar alcohol-free, and keto-compliant yogurt was produced at scale in the flavors of plain, vanilla, lemon, and strawberry. In addition, all ingredients were sourced with function, price, and logistics in consideration. Lastly, a manufacturing partner was located, validated for partnership, and a successful pilot production campaign was completed.
BENEFITS
In a period of less than 90 days, we had confirmed a commercially-feasible formula for 4 separate flavors. In the course of less than 1 year, we validated all primary and secondary ingredient suppliers, as well as a contract manufacturing partner. Commercial formulations were tested at a pilot capacity for efficiency, quality, and nutrition. All flavors were able to yield a price point $0.35-$0.65 less than the leading vegan competitor (of equal size).
For more information, contact MJ Kinney at 626-657-8550 or [email protected].