Vaalia Yoghurt

Vaalia yoghurt is a leading probiotic yoghurt brand in Australia¹, best known for its unique combination of 3 probiotics including the internationally renowned LGG.   

Vaalia’s foodservice range caters to professionals across all tiers of the industry, particularly suitable as a canteen option in the education sector.  The single serve, 160g packs come complete with a spoon in the lid and are perfect for students or customers on the run.

Portion control sizes of 150g and 160g Vaalia yoghurt are also available in the Vaalia yoghurt foodservice range. The perfect snack size, these serves of Vaalia can be integrated into hotel breakfast room service meals or as part of breakfast buffets. The ready-to-consume and convenient size variants are available in French Vanilla, Apricot Mango Peach, Strawberry and Raspberry, Lemon Crème and Natural flavours.

Vaalia’s natural yoghurt can be used to form a meal base, dressing or dessert.

For example, incorporating yoghurt into your ice cream recipe creates an innovative and interesting dessert. Sweetening natural yoghurt and serving with roasted fruits is another dessert recipe that is both delicious and cost effective.

Although it’s most popularly used in breakfast recipes as an accompaniment to granola or bircher muesli, try incorporating yoghurt across the entirety of your menu. For example, adding a yoghurt dressing to vegetable burgers gives a lunch menu classic a new and improved twist.

900g tubs of Vaalia yoghurt are available for kitchens using yoghurt across their menu. A variety of flavours are available in the 900g size, including Vaalia Low Fat Natural, Apricot Mango Peach, French Vanilla, Passionfruit, and Luscious Berries. These are ideal for decanting for a restaurant breakfast bar for your customers to dollop on their morning cereal selection.

Vaalia yoghurt is also a highly beneficial addition to hospital and aged care facility menus and also contains a lactose free range, catering to those with specific dietary requirements.

_{¹Aztec Scan Data MAT 2017}