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Lait Kaiser and Cult Yogourt to takeover Chagnon Dairy in Quebec

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Mary Ellen Shoup

By Mary Ellen Shoup+

Last updated on 08-Mar-2017 at 07:55 GMT2017-03-08T07:55:33Z

The acquisition will give Lait Kaiser a 30,000-square-foot-facility with its own milk run to expand production.
The acquisition will give Lait Kaiser a 30,000-square-foot-facility with its own milk run to expand production.

Lait Kaiser and Cult Yogourt of Quebec have purchased the assets of Chagnon Dairy, a local creamery and milk brand, to help strengthen manufacturing of Lait Kaiser to expand Cult Yogourt’s portfolio to include more innovative dairy products. 

“We are committed to innovation in the Canadian dairy industry with premium dairy products.  This acquisition gives us a versatile 30,000-square-foot creamery with its own milk run that will allow us to scale to become a top dairy brand across North America,” Nathan Kaiser, president of Lait Kaiser and the Vita Lait non-GMO milk brand, said.

Benefitting from Chagnon’s household name

“I wanted to sell to local entrepreneurs that could develop Chagnon and new dairy products,” Denis Chagnon, owner and general manager of Chagnon Dairy, said.

Also located in Quebec, Chagnon Dairy has been processing and selling milk, butter, ice cream, and other dairy products for the past 62 years. Lait Kaiser and Cult Yogourt said they will benefit from high brand recognition Chagnon Dairy has in the Quebec area.

“As a child growing up in nearby Dunham, Quebec, Chagnon milk was on my table every morning for breakfast,” Cult Yogourt founder and artisan, Eloise Grondin-Bouchard, said.

According to Chagnon Dairy, it produces more than one million gallons (four million liters) of dairy products a year and transports 10m liters of milk each year from sourced from its 20 dairy farms.

Disrupting Quebec dairy industry

Lait Kaiser, produces more than 396,000 gallons (1.5m liters) of milk a year, and created the Vita Lait brand of non-GMO fluid milk, which the company said has the“similar benefits to organic milk at the price of conventional milk.”

Cult Yogourt makes Greek yogurt, drinkable kefir, and 5% whole milk from milk sourced from small family-owned Jersey cow farms. Grondin-Bouchard pasteurizes, ferments, and strains the company’s Greek yogurt with milk that is easier to digest due to its A2 Beta Casein Protein for those with milk digestion issues.

“Lait Kaiser and Cult Yogourt align strategically because both companies are disrupting the Quebec dairy industry with innovative products like non-GMO single farm origin milk and easier-to-digest Jersey cow whole milk cultured dairy products,” Cult Yogourt president, Adam Coape-Arnold, said. 

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