DR OETKER LAUNCHES THREE NEW FLAVOURS
Dr. Oetker is launching two brand new Onken Fat Free products to extend its number one big pot yogurt range – Pink Grapefruit and Vanilla.
Whether it’s getting the right start to the day or making that evening treat guilt-free, the new Onken Fat Free flavours contain almost zero per cent fat. Launched on 1st January 2010, the new yogurts aim to offer consumers a solution to staying on the healthy track, without having to compromise on the taste.
Onken Fat Free Pink Grapefruit is an innovative addition from the big pot market leader, and gives the traditional fruit breakfast occasion a modern twist. Onken Fat Free Vanilla offers more variety and versatility, encouraging consumers to increase yogurt consumption throughout the day and use as a substitute for custard or cream.
The UK’s best selling fruit flavour yogurt, Strawberry is set to join Dr. Oetker’s ever expanding big pot portfolio. Onken Strawberry will merge the nation’s favourite fruit flavour with the number one big pot range. The new deliciously creamy Onken Strawberry, along with Onken Fat Free Pink Grapefruit and Fat Free Vanilla will be available from all good retailers priced £1.15 RSP for a 450g pot.
Caroline Donnelly, Senior Brand Manager for Dr. Oetker said:
“The new Onken flavours are an extension to our already established fat free and fruit range. Onken Fat Free Pink Grapefruit and Vanilla are perfect for dieters and offer consumers versatility at the breakfast occasion, while Onken Strawberry is ideal for everyday family eating. All our new Onken flavours will offer new and existing consumers with increased choice, whilst encouraging consumption throughout the day.”
The launch of Onken’s new flavours will also see the introduction of a new brand redesign for Dr. Oetker. Hitting the shelves from the 1st January 2010, the Onken Fruit range will be updated with more serving suggestions while the Onken Natural range will receive a complete package overhaul. Aiming to educate and inspire consumers, the new packaging will also enhance shelf standout and product differentiation in an increasingly competitive natural yogurt market.
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