Ultima Launches $70 Million New Yogurt Brand

Aug 20, 2012

Iögo Yogurt Brand, 40 Years of Research

Quebec-based company – Ultima Foods has invested $70 million into a new yogurt brand called Iögo, being launched across Canadian grocery stores. The company best known for Yoplait yogurt, produced under long-term licence hopes that their own product line will be their next big hit.

The new yogurt brand has a specific target audience in mind, aspiring to capture the Canadian consumer audience. “This new brand has been designed entirely for Canadian tastes by the Ultima manufacturing and marketing teams in Granby and Longueuil,” CEO Gerry Doutre said. “We drew on our 40 years’ experience to create a whole range of products and we’re bursting with pride.”

Iögo yogurt, has seven different product offerings including, fat-free, probiotic, Greek-style, drinkable yogurts and fresh cheese and drinkable yogurts aimed at children. The new yogurt line also offers 40 different flavours ranging from classic to more exotic flavours such as Pineapple-Coconut- Banana and Melon Trio. For the consumer health conscience Iögo doesn’t any contain artificial flavours or colouring.

The company has strategically positioned themselves to be a key player in the Canadian food industry and has signed a renewed six-year agreement with Yoplait SAS/General Mills the owner of the global brand. Ultima also owns the Olympic an all organic dairy brand. The announcement signals the company’s commitment to diversification and ability to remain competitive.

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.