New Zealand Allergen-Free Coconut Yoghurt to Tap Export Market

New Zealand brand Raglan Coconut Yoghurt has embarked on its plans to export its flagship probiotic product globally, with Singapore as its first overseas market, the NutraIngredients-Asia reported on November 27.  The dairy-free, vegan-friendly organic yoghurt is safe not only for lactose-intolerant consumers, but almost anyone with a food allergy or diabetes.  It does not contain gluten, refined sugar, nuts or preservatives.  Furthermore, the coconuts used to produce the yoghurt are grown without the use of fertilisers, sprays or pesticides, and the yoghurts are flavoured purely with fruit puree.  
The product is also high-fat and low-sugar, suitable for people on ketogenic or low FODMAP diets, co-founder Tesh Randall told NutraIngredient-Asia.  The product was developed five years ago by her partner Seb Walter who is lactose-intolerant.  Using coconut cream instead of milk, she developed the recipe which easily got acceptance from the locals because it was healthy and tasty.  Its first foray outside of the country was in Singapore last month at the Fair Price Finest with the launch of five of its flavors out of seven.  Product already has been exported to Hong Kong and Australia and future plans have included Germany, the US, Japan as next target markets.  
The company oversees the entire production process, from growing the coconuts and fruits to formulating, producing and packaging the finished product, at its own factory in Raglan, and is currently building a second larger facility in the same town, the reported said.  There are plans to set up similar facilities in export markets so the yoghurt will be fresher and be made available in larger quantities.