The Danone yoghurt celebrates its 90 springs
When Isaac Carasso created Danone in 1919, he was the first in the world to start industrial production of yoghurt, traditionally produced by hand in Balkan and in Middle East. Produced from Pasteur Institute’s Lactobaccilus bulgaricus ferments, these yoghurts were only distributed in pharmacies at the beginning, in Spain then in France. Known for its qualities, its uniqueness in promoting longevity and digestion, Danone yoghurt became the dessert of the “happy digestion” and quickly established itself at dinning tables throughout the world.