Raglan-based coconut yoghurt makers Raglan Food Co are celebrating 10 years in business, a significant milestone for the Waikato producers.
To mark the occasion, the company has launched three enticing new products which hit shelves this month.
The new line-up includes a limited-edition New Zealand Mānuka Honey yoghurt in 700g, a larger size of their popular Dulce De Leche Caramel yoghurt in 400g and finally, a Vanilla Bean Gut Health Kefir packed with billions of probiotics.
Head of marketing Sarah Phillipps said the new range has already received much positive feedback from customers.
“Our limited-edition strategy is working really well for us and we’ve been able to add unique and appealing flavours to our range which are resonating with existing and new customers alike,” said Phillipps.
“Our Dulce De Leche Caramel has been a runaway hit, and we are stoked this product was also a finalist in this year’s New Zealand Food Awards (powered by Massey University).”
Customers can look out for some bespoke tenth birthday labels on Raglan Food Co’s 700g range over the summer period. A proceed from the sales of Raglan’s 700g coconut yoghurt during November 2024 will also be donated to two charities close to the company’s heart.
“As part of our 10th birthday celebrations, we’re making a special birthday donation to Auckland City Mission and our local Whāingaroa Environmental Centre as part of our commitment to community and sustainability and as a way to pay forward the support we’ve received over the last decade.”
Raglan Food Co was founded by Tesh Hearth (nee Randall) and Seb Walter, pioneering both plant-based and dairy-free yoghurt in New Zealand. The goal of making uncompromisingly tasty products that “lift the vibe on plant-based eating” has remained an integral part of the company’s fabric.
To learn more about the 10-year journey and range, visit: www.raglanfoodco.com
