YOGURT
FOR ALL TASTES
4.300 tonnes
total production capacity
PLANTS
Plant
REGGIO EMILIA
This simple and natural yogurt is produced in the Reggio Emilia plant using only fresh high-quality milk that arrives daily from selected cattle farms located close to the plant.
Carefully selected fruit puree and live lactic cultures enrich and complement Newlat’s yogurt recipe.
The classic cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus, whilst Lactobacillus casei cultures are added to obtain a creamy fermented milk.
TYPES AND SIZES
Many flavours of yogurt are produced, including plain and fruity varieties, in various forms of packaging:
125gr
Small pe container with aluminium seal
2 containers
Cardboard multipack of