Optibiotix’s probiotic subsidiary agrees first foray into functional yoghurts

ProBiotix Health has signed a licencing agreement with Granja Pocha for the inclusion of ProBiotix's patented probiotic strain

OptiBiotix Health’s wholly-owned subsidiary ProBiotix Health has signed a licencing agreement with Granja Pocha for the inclusion of ProBiotix's patented probiotic strain into a functional yoghurt product in Uruguay, South America.

Under the terms of the agreement, SACCO, which helped develop the yoghurt formulation, will supply ProBiotix's cholesterol and blood pressure-reducing probiotic strain Lactobacillus Plantarum LP(LDL) (R), under a non-exclusive licence to Granja Pocha for inclusion into fermented milk products, such as yoghurts, in Uruguay, with the aim of maximising the financial return for both Granja Pocha and ProBiotix.

There are no minimum sales targets in the licensing agreement.

Since 2013, Granja Pocha have sold products under the Colonial brand, including dulce de leche, cheeses, and yoghurts. Granja Pocha describe themselves as having become one of Uruguay's largest and most respected dairy producers over the years.

Steve Prescott, CEO of ProBiotix, said: "We are pleased to announce this agreement with Granja Pocha, which will expand LP(LDL) (R)'s presence into South America and extends its use into dairy products.”

Prescott explained that Granja Pocha was chosen as its partner to create a functional yoghurt containing LP(LDL) (R) because of their technical expertise in dairy, track record of successfully launching new products, and extensive knowledge of the local market.

“The work carried out by Granja Pocha is a significant milestone as it extends the use of LP(LDL) (R) into functional foods, in this case dairy, which may be replicated in other territories,” said Prescott. “Functional foods like this yoghurt containing ProBiotix's LP(LDL) (R) provide a unique format for the customer to receive the cholesterol-reducing benefits of LP(LDL) (R) and capitalises on a growing industry trend towards functional foods.”

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