How Activia Is Produced
Scientists at Danone Nutricia Research are at the forefront of innovations within dairy technologies. And it is their expertise, exacting standards, and processes designed to maximise our exclusive mix of bacteria strains that help set Activia® apart.
FROM FIELD TO SHELF
Activia® is made with 100% fresh Australian farmed milk from Murray Goulburn. The milk is collected every day and transported to our factory in Kiewa Valley.
We mix the milk at such a force that the fat globules break into smaller particles and become evenly distributed throughout.
To ensure the milk is safe to consume, we heat it to 95°C for a few minutes, before we cool it to the ideal temperature for fermentation for our cultures to thrive and grow.
Our ferments – our unique mix of 5 strains, including Bifidus Actiregularis® – are key to making Activia® unique. They are stored in a secret strain bank that only a few of our experts have access to. These are carefully and meticulously proportioned into the milk at this stage.
Activia® is available in a variety of forms. In Australia, a stirred process defines our products’ texture, density and nutritional values.
We ferment the mixture in a tank that’s carefully controlled for eight hours. This lets Bifidus ActiRegularis® and four other strains multiply. During this time, the milk also acidifies, getting gradually denser, while we gently agitate the mixture to create a smooth texture. It is then pre-cooled for two hours to reduce the activity of the ferments. After this, we pour it into pots or bottles and finally cool it to 4°C to keep the cultures intact.