Stirring up the market: Indonesia's Greenfields expanding stirred yoghurt range in SEA

Stirred yoghurt is made when fermentation is carried out in bulk and not in individual containers.

Once the fermentation reaches the desired level, the yoghurt is pumped through a cooler, before any fruit is added or flavouring stirred in.

In Singapore, there are two products available, in plain (no added sugar) and original (sweetened) flavours.

Jasmine Lim, regional marketing manager for dairy at Greenfields Dairy told FoodNavigator-Asia​ that the firm saw an opportunity to introduce high quality yoghurt into the region. Japfa is the parent company of Greenfields.

We are a dairy company with more than 20 years of experience in dairy farming, and producing milk, whipping cream and cheeses. We want to launch more quality dairy products, so after studying the market, we see opportunities in enter the yoghurt category.​”

Instead of fresh milk, some yoghurt manufacturers use milk solids which requires the addition of water. This in turns lowers the quality of the product.

Stir it up

Greenfields stirred yoghurts are made from fresh milk sourced from its own farm, and contain fibre and live bacteria cultures, lactobacillus bulgaricus​ and streptococcus thermophilus​ to maintain good gut health.

Greenfields is an integrated dairy business, operating two farms in East Java, Indonesia, with some 18,000 cows. Its manufacturing facility is also located in East Java. The company controls the feed, processing, manufacturing and packaging, ensuring full traceability of its dairy products.

It currently exports milk and dairy products to Singapore, Hong Kong, Brunei, Malaysia and Myanmar.


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