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Spotted: New Zealand’s first carbon-zero Certified B Corporation yoghurt company has recently launched a new Kefir product range.

Known as Raglan’s Mr and Mrs Coconut, Latesha Randall​ and Seb Walter​ started Raglan Food Co after Randall made her first batch in their home kitchen for Seb, who is dairy-intolerant. Seven years later, the company now has 30 members of staff and produces over 25,000 jars of yoghurt that are shipped across New Zealand and distributors in Hong Kong, Singapore and mainland China. 

As well as becoming New Zealand’s largest dairy-free yoghurt manufacturers, Raglan Food Co is also New Zealand’s first carbon-zero certified yoghurt company and has been named the Outstanding Sustainability Champion. 

The company has contributed over €27,000 to social and environmental causes, donated 50,193 jars of yoghurt to charities and has planted over 2,143 trees. They have also sponsored the local animal sanctuary and two rescued orangutans.

After receiving silver medals for their boysenberry coconut yoghurt, as well as their blackcurrant and vanilla, the company launched their new range of Kefir drinks last February. Four delicious flavours are available with different health benefits – all of which are 100 per cent plant-based and packed with live probiotics and Vitamin C. 

Written By: Katrina Lane

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