KENYA – Bio Foods Ltd, a leading Kenyan processor and marketer of premium dairy products, has expanded its yoghurt portfolio with the launch of the new Bio Orange Biscuit yoghurt.
Expanding Bio Foods already impressive portfolio, the new product is expected to entice consumers with its real orange flavored biscuits.
Bio produces an expansive range of premium yoghurts available in seven delicious flavours which include Vanilla, Peach, Nature plain, tropical mix, berry cocktail, mango, and strawberry.
Bio’s yoghurt range also includes Greek-style yoghurts, fruit-on-the-bottom yoghurts, and drinkable yoghurts.
Recently, the company also launched a non-dairy yoghurt made from coconut that took the market by storm during its launch.
Kenya has one of the most developed value-added fermented milk products in sub-Saharan Africa and is second only to South Africa in terms of the development, diversity and value of the segment.
This is buoyed by rising urbanisation, changing consumer preferences as they discover these tasty and nutritious products and rising incomes even in rural areas of Kenya.
According to Euromonitor, yoghurt and sour milk products recorded both steady retail volume and retail value growth in 2020, despite the pandemic, benefitting from several factors, particularly a widening product selection.
With the company’s premium offering of fruit-based yoghurt products, they will be facing off with other players with extensive offerings in the segment including Brookside dairy and New KCC.
This comes just after, Bio Foods Ltd cemented its leadership position in Kenya’s dairy industry, after it emerged the winners in three outstanding categories during Africa Food Awards, held in Nairobi, Kenya.
Earlier the dairy processor acquired a B Corporation certification after undergoing a rigorous 2-year impact assessment with B Lab Africa.
Acquiring the certification indicated that the company has maintained a high standard of verified, overall social and environmental performance, public transparency, and legal accountability.
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