An ambitious industrial challenge for Paysan Breton ultra-fresh
The teams at Laïta and Paysan Breton have been working hand-in-hand to design and develop a new range of yoghurts and fromages blancs. Interview with Anne-Sophie, R&D engineer in the ultra-fresh division at Ploudaniel (29), to update us on this innovation.
Designing a range that’s simple, authentic... and exacting
“I’ve been working closely with the Paysan Breton marketing teams for two years, designing and developing a new range of yoghurts and fromages blancs. We had a clear objective - to devise recipes that contain just the right level of sweetness, no added flavouring, a short list of ingredients comprising fruit sourced from France, and packaged in cardboard tubs. It was quite a challenge - both technical and collaborative!
My task as part of the design team was to align the project requirements with what suppliers could offer. I also chaired the industry working group, coordinating the purchasing, production, quality and maintenance teams. Together we carried out a rigorous validation of the use-by date, monitoring the products through to the end of their shelf life.
A strategic choice
“Working in conjunction with the teams from R&D, production and maintenance, we carried out a series of 30 industrial tests in 2025 to finalise the recipes and customise the new cardboard packaging - a first for the production workshop. Formulation, heat sealing, automatic lidding, cooling, palletising; a succession of technical stages, but it was mainly teamwork that brought the new range to fruition .”
A product backed by precision engineering
“Developing the recipes was a real adventure. Creating formulas with no flavourings, reducing the sugar content without compromising on taste, using only fruit sourced from France, etc. We had to find the right balance for every recipe.
Then we had to consider the capabilities of the production area - producing custom packaging on an existing line, creating new tub sizes, incorporating a new three-pack format, etc.; it was a challenge. The production and maintenance teams have worked tirelessly. We also invested in new equipment to give the fromage blanc a smooth, consistent texture. The project has been incredibly stimulating and we’re proud of what we’ve achieved as a team - developing a complete range that fulfils the remit, with no compromise on quality. We’re now in the final stages of incorporating the range into the production area to make sure the operation gets off to a smooth start.”
Final adjustments to a range that’s already promising great success
“Technical aspects aside, this project has been a rewarding experience for everyone involved. The teams have put all their efforts into finding the best solution at every stage - testing, making adjustments, restarting the process. And now we’re almost ready for the launch - the final adjustments are being made to fully incorporate the range into the production schedule and facilitate a trouble-free launch early next year. It gives me enormous pride when I look back at the journey we’ve come on - from initial testing to choosing the raw ingredients, from packaging trials to industrial validation. Developing a complete range with limited ingredients, low sugar content and no flavourings, and no compromise on taste whatsoever - it was ambitious, but we did it!”
It gives me enormous pride knowing we’ve developed a gourmet range with such simple ingredients and a great team spirit!
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Anne-Sophie
R&D Engineer
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