Nounos Creamery - aiming to up production levels

Nounos Creamery - aiming to up production levels

US yogurt business Nounós Creamery has secured investment from a consortium led by venture capital fund AccelFoods.

The New York State-based business, which specialises in making "traditional Mediterranean yogurt" using a heritage cheesecloth strained technique, is not revealing the amount it received. 

Joining AccelFoods in this funding round are food industry veterans David Wilson, founding investor of Siggi's Dairy, and current Nounós Creamery board member Luciana Nuñez, former general manager at French dairy giant Danone for premium yogurt.

Nounós said it plans to use the investment money to help it "evolve into a household name that will elevate the premium yogurt category to new heights".

More specifically, the business said the funding will allow it to make "key hires", amplify its marketing efforts and increase R&D support for new product innovation. 

Funding will also allow for capacity expansion on both the production and distribution sides,which will help extend its  coverage across the country in retailers such as Whole Foods Market, Wegmans and The Fresh Market, Nounós said.

Steven Ioannou, co-founder of Nounós Creamery, said: "We are excited to be working with a team of investors, board members, new hires and partners that understand Nounós Creamery's vision of what a Mediterranean premium yogurt should be. With their support, Nounós Creamery will turn the dairy industry on its head and innovate to new levels while spreading our hand-crafted creations throughout the US."

Lauren Jupiter, managing partner of AccelFoods, said: "Utilising a heritage cheesecloth strained technique and environmentally friendly glass packaging, Nounós Creamery is offering a fresh and unprecedented take on yogurt in the US."

"[Co-founder] John [Belesis] and Steve are uniquely capable of bringing scale and efficiency to a craft-style product that is sure to disrupt the dairy aisle."       

Nounós strains its yogurts - using straining bags and gravity - in the way it is traditionally done in the southern Peloponnese area of Greece rather than using high-speed industrial equipment or thickening agents. 

From start to finish each batch is a three-day process.