Yoplait Dairy Crest is set to enrich the health credentials of its Petits Filous fromage frais range of children’s pot desserts by relaunching them with added calcium.
The reformulation of Petits Filous will mean two 60g pots contain 21% of the daily recommended allowance of calcium - as much as a 140ml glass of milk.
Senior product manager Gemma Baggaley said: “We’ve developed the recipe so that it now contains more calcium per 60g pot than any other fromage frais on the market.”
YDC has also tweaked the packaging with a blue swirl beneath the Petits Filous name and a blue teardrop to communicate the message that the calcium content has been increased. A similar message will appear on all promotional material and the website.
The kids’ pot dessert is being backed this year with a £2.4m above-the-line support programme, including TV and press ads.
Baggaley said the relaunch would help to build the image and awareness of the £40m fromage frais. “The brand is one of our most successful and we are confident that with our ongoing support, Petits Filous will successfully drive the children’s chilled yogurts and desserts market.”
The reformulation of Petits Filous will mean two 60g pots contain 21% of the daily recommended allowance of calcium - as much as a 140ml glass of milk.
Senior product manager Gemma Baggaley said: “We’ve developed the recipe so that it now contains more calcium per 60g pot than any other fromage frais on the market.”
YDC has also tweaked the packaging with a blue swirl beneath the Petits Filous name and a blue teardrop to communicate the message that the calcium content has been increased. A similar message will appear on all promotional material and the website.
The kids’ pot dessert is being backed this year with a £2.4m above-the-line support programme, including TV and press ads.
Baggaley said the relaunch would help to build the image and awareness of the £40m fromage frais. “The brand is one of our most successful and we are confident that with our ongoing support, Petits Filous will successfully drive the children’s chilled yogurts and desserts market.”
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