A success story for Yasso, creator of the world's first frozen Greek yogurt novelty bars and now the first frozen Greek yogurt smoothies, is also a success for The Food Processing Center at the University of Nebraska-Lincoln.
When lifetime friends Amanda Klane and Drew Harrington founded the Apollo Food Group in Boston in 2009, with the goal to create a healthy, high protein frozen novelty product using Greek yogurt, they knew they needed outside assistance.
While Klane had extensive experience in the food distribution business through her family's ownership and operations of SM Klane Company, starting and operating a food manufacturing business presented a new challenge, said Laurie Keeler, FPC's senior manager of product development.
"They had the entrepreneurial idea, but it is a big process," Keeler said. "They weren't food scientists, so the FPC provided them with food science expertise and also labeling help."
Klane and Harrington contacted Keeler, who has a background in the dairy industry and wide-ranging experience with developing novel food products. Keeler and Julie Reiling worked together with Klane and Harrington to help them create their frozen dairy novelty using Greek yogurt.
The result was a high-protein product containing 70 calories per serving. The bars have 6 grams of protein, are all natural, kosher, fat-free, gluten free, made with rBST-free milk, are a good source of calcium and have no added artificial sugars or added sodium.
"We were able to tweak the right ingredients and get them to taste good," Keeler said.
Klane and Harrington were looking for a product for the active healthy lifestyle. They have a passion for sports and active living.
"The FPC enables people (across the United States) to do these things," Keeler said, noting that the FPC's assistance also is private and confidential.
"When we contacted the UNL Food Processing Center, we were two young entrepreneurs with an idea but no finished product," Harrington said in a testimonial. "We teamed up with The Food Processing Center with the goal of creating a high quality, great tasting frozen novelty. With the help of the UNL Food Processing Center, we have achieved that and more."
Harrington said FPC helped Yasso gain distribution throughout the United States, generating jobs for the company and its suppliers.
"To this day, the UNL Food Processing Center remains a key member of our team as we grow," he said. "With their competitive cost structure and invaluable resources, they are an organization that we trust and recommend."
Klane estimates the FPC resulted in the following economic impacts:
– Cost savings of $100,000 in relation to product development and labeling work,
– Investment of $30,000 in equipment,
– Investment of $4,000 in computers,
– Avoided $75,000 in investments, and
– Created seven full-time jobs with two more coming online in the near future.
Yasso is a variation of the Greek word "yassou" which means "hello." Yasso Frozen Greek Yogurt bars hit grocery store shelves in March 2011. They are available nationwide in more than 30 retail chains such as Costco and Hy-Vee.
The bars are available in three flavors – raspberry, blueberry and strawberry.
Yasso Smoothies are also all-natural and available in strawberry banana, mango pineapple and mixed berry. Each eight ounce serving is fat-free, low in sugar, has eight grams of protein and four grams of fiber.
Yasso Smoothies will be available in the freezer case near the original Yasso Frozen Greek Yogurt bars.
To learn more about Yasso, visit http://www.teamyasso.com.
-- Sandi Karstens
More details at: www.teamyasso.com