Stéphane Debracque, Laboratory Director of Autret Paris has come up with a range of surprising vegetable yoghurt that are made in partnership with two local farms in the Ile de France. Mr Debracque explains that “The idea came to me following the draft law that aims for 40% of school canteen food to be local and organic”.
The yoghurts are as sweet as they are savoury and can be eaten as a starter or pudding at any time of day. They can also be used in cooking, for example in quiches or milkshakes. Mr Debracque explains that for the time being there are 15 or so flavours and that to condense the flavour the vegetables are cooked in the oven.
The premium vegetable yoghurt will be sold in luxury food stores, but they will also be aimed at the general public and at a later stage will be available in large retail stores. Mr Debracque says that he has already been approached by local collectives and retirement homes and that the yoghurt would help make children eat vegetables in school canteens. For the time being, the brand is increasing their recipes and negotiating with a large network of retailers. Commercialisation should begin in November with production aiming to reach 12,000 yoghurt pots per day.
The premium yoghurt will be available in luxury food stores in Paris in November. Flavours include : Beetroot and Raspberry, Parsnip and Almond, Tomato and Strawberry, and Pea and Mint. Each yoghurt will be sold for €1.50 and the 180 gram yoghurt will be sold in boxes of 5 (referencing the slogan “5 fruit and vegetables a day!”).
