The range by the Greek fine foods producer is made using organic milk from a dairy of 12 cooperative members at the foot of the Menikio mountain, in Greece.
UK & online
The packaging is clean and minimal to 'reflect the purity and provenance of the products', while the illustrations have been selected to reflect the adherence to the product's artisanal nature and to tie in with the style of the Odysea range.
It is available to buy in Abel & Cole. While its other products are stocked Sainsbury’s, Waitrose, Wholefoods, Abel & Cole, Booths and in Independent stores throughout the UK and online.
“There has been a huge rise in demand for probiotic products such as kefir and natural yogurts recently with consumers seeking products that promote gut health,” said Nikki Walker, marketing, Odysea.
“Our organic goat’s milk kefir, is loaded with gut-friendly live bacteria, and our organic sheep and goat’s milk yogurts meet this demand. We’re particularly proud of the goat’s milk and sheep’s milk yogurts because they are produced in the traditional Greek way with non-homogenised milk, creating a delicious creamy clotted top.”
Walker added, the dairy is located in the mountainous region of Drama in Northern Greece. Formed of a small cooperative, it operates on a self-sufficient scheme with vertical integration in place.
She said the cooperative dairy is certified for organic animal husbandry; raising its own animals and producing its own animal feed.
A selected mix of organic seeds and greens is cultivated on the land to cater to the nutritional needs of the animals.
Film-sealing machine
“The dairy exclusively uses its own organic milk for the production of the yogurts and kefir. There are two daily milk deliveries, the morning one is used for the production of the fermented products and the evening one for the fresh milk,” added Walker.
“Having taken over a year of research and development to perfect the process, production of the yogurts and kefir is completed in 48 hours after the milk is collected.
“The milk is heat-treated in traditional vats and no homogenisation takes place, keeping all nutrients intact in the final products. The fat molecules are not broken down into the milk and instead they float to the surface, forming the creamy clotted top that is characteristic of the two yogurts.”
The dairy has been producing fermented products for the last three years, packaging its products on site. It recently invested in a film-sealing machine which is used on both of the two yogurts. The machine removes air from the yogurt pots, creating a modified atmosphere before quickly covering with a sealed film. This keeps the product fresh ready for shipping to the UK.
The packaging materials used for the yogurts and kefir are recyclable.