Continente presents new flavours of private label yogurts

All Continente branded yogurt ranges will be featured in the in-store and online campaign that runs from July 28th to August 6th. The Raspberry Lychee, Apple Kiwi and Lemon Ginger Cinnamon flavours in 000% liquid yoghurts, the Blackberry Raspberry and Pineapple flavours in the Continente Equilíbrio 000% yogurt with pieces of fruit range as well as the Strawberry Watermelon and Rosemary Apricot flavours from Continente’s traditional liquid yogurt line, are the highlights for this summer.

Iogurtes magros Continente Equilíbrio

Triple zero Liquid yogurts and triple zero yogurt with pieces of fruit are this campaign’s novelty with 0% added sugar, 0% fat and 0% artificial sweeteners. Continente is the first and only private label with this offer (triple zero) in the yogurt category.

Continente Equilíbrio yogurts are a range present in several segments: liquid, solid, pieces of fruit and skyrs, made only with natural aromas and without artificial food colouring, with 0% added sugar, 0% fat, without artificial food colouring and without acesulfame K and aspartame.

Continente’s Traditional Liquid Yogurts include 18 different varieties. Produced in Portugal with fruit pulp, the new recipe allowed to reduce sugar by more than 100 tonnes / year. Strawberry, Straciatella and Banana Strawberry are the customers' favourite flavours with an RRP of € 1.32 per 4x160gr.

According to Ana Alves, Commercial and Private Label Director for Continente, “in Continente’s brand we love to surprise, that's why we launch on average one product per day, every day. In the yogurt category we have innovated with truly different flavour combinations. As leading private label, we also assume the responsibility to improve the nutritional composition of the products we offer to our customers, helping to reduce the excessive consumption of sugars, salt and fats in Portugal. In the last year, nutritional optimization plans were concluded for more than 100 products, such as yoghurts, which allowed us to reduce 450 tonnes of sugar, 300 tonnes of saturated fats and 60 tonnes of salt per year. And most important of all: without sacrificing flavour!”

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