I called up all of the retailers I had visited earlier and told them they would have to take my yogurt. “It’s a live product with a short shelf life, and if it didn’t get sold, it would all be wasted.
#Oikon yogurt full
“My car was full of yogurt that took up to three days to make,” Bonnie said. It was so terrible that the Fort Mason Farmers’ Market couldn’t open. “I was knocking on supermarket doors with not a lot of luck. Her sales strategy was to build a following at a local farmers market and then show retailers the demand. Once Yoconut was fully developed, Bonnie said, she was excited to get her coconut yogurt into people’s mouths.
Reading from the label is a health-conscious foodie’s dream: “comes from whole natural coconuts,” “hydrating,” “dairy, gluten, and soy free,” “non-GMO ingredients,” “no added sugar,” “excellent source of calcium,” “live cultures,” “high fiber,” and “plant-based.” The FDA regulates food labels closely and each word on the yogurt cup had to be audited by an independent food-testing laboratory. So I went to a nearby market and bought Yoconut in the dairy case, where it was the only non-dairy yogurt. Then she tested packaging that best featured and protected the product from perils like moisture and UV light. “Packaging alone took forever – almost a year.” She noted that it wasn’t until the patent was filed that she could do focus group tasting. “Creating a tasty plant-based yogurt was difficult, but that paled in comparison to what I needed to do to market and sell Yoconut,” Bonnie said. She particularly thanks the patience and good nature of friends who ate the many yogurt samples the team created. Then she enlisted the aid of two food scientists, and together in a little less than two years they developed what is now Yoconut. The second iteration got closer – plant-based pudding. So far it has been an exciting trip.” Developing the product and packagingīonnie said that the first attempt was more like cupcake frosting – good tasting, but it was not yet yogurt. That led to many trials and errors – more than 300, and leaving a career as a CPA in international taxation at a Big Four accounting firm. So I wondered if I could make a better yogurt from plant-based ingredients. “Runners need electrolytes for hydration and food that supports the runner through race and recovery. “My runner friends were gobbling Greek yogurt,” said Bonnie. But none of the products on the market met her needs – they either had dairy or lots of sugar. As a marathon runner, Bonnie was looking for a tasty dairy-free snack to fuel her run and provide energy post workout. She has developed a coconut-based yogurt with the benefits of dairy yogurt and then some. But Bonnie Lau of San Francisco thinks differently. When I think of yogurt, I think of dairy.
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