InterTadeIreland FUSION Project to develop a company’s capability to extend the shell-life of its range of yogurts and to bring a range of new yogurts to market.

This innovation project increased shelf life across the fruit yogurt product range from 22 to 25 days, brought a new retail stirred fruit yogurt range to customers, and developed a cheesecake flavour, single serve dairy dessert and twin pack dairy desserts for line extension, an improved low fat cream cheese product, and new breakfast yogurt and range of quark products, whilst assisting management in preparation for BRC audits, exploring the feasibility of fresh dairy product export to European markets, and preliminary work for lean management approaches in dairy product manufacture.