How Activia Yogurt is Produced

Scientists at Danone Nutricia Research are at the forefront of innovations within dairy technologies. And it is their expertise, exacting standards, and processes designed to maximise our exclusive mix of bacteria strains that help set Activia® apart.  


how Activia is produced

how Activia is produced

 


 

Cultures
Our ferments – our unique mix of 5 strains, including Bifidus Actiregularis® – are key to making Activia® unique. They are stored in a secret strain bank that only a few of our experts have access to. These are carefully and meticulously proportioned into the milk at this stage. 

Fermentation
Activia® is available in a variety of forms. But, two core processes define our products’ texture, density and some nutritional values. 

Stirred Process
We ferment the mixture in a tank that’s carefully controlled to remain at 37°C for eight hours . This allows our Bifidus ActiRegularis® and four other strains to multiply. During this time the milk acidifies, becoming gradually denser, while we gently agitate the mixture to create a smooth texture. It is then pre-cooled to 20°C for two hours to reduce the activity of the ferments. After this, we pour into pots and finally cool it to 4°C to keep the cultures intact.

Set Process
Just like stirred yogurt, set yogurt  is created by fermenting for eight hours at 37°C, and final cooling to 4°C – but in this case, it happens directly in the pot. The mixture bypasses the tank used in the stirred process, and instead is poured directly into packaging after our ferments are added to the milk.