Page 26 - Food&Drink Magazine May 2022

ORGANICS & NATURALS
Coyo for coconuts
A childhood in Fiji and an entrepreneurial spirit saw Henry Gosling and his wife Sandra embark on a business venture with Coyo organic coconut yoghurt. Kim Berry caught up with the team at Coyo headquarters on Queensland’s Sunshine Coast.
HENRY Gosling’s love of coconuts came from growing up in Fiji, but it was much later in life that it became a livelihood.
With his wife Sandra, the pair took a risk and launched Coyo, one of the world’s first organic coconut yoghurts.
Sandra Gosling says the crazy idea took off and reached a point where they had to decide if they would “close the back door” and dive headlong into the business.
“We were walking along the beach, talking about our options. The wind was blowing in our faces, and we were deep in discussion when a coconut landed at our feet.
“I get goosebumps thinking about it, there were no other
coconuts anywhere, and there it was, landing right in front of us. There could not have been a bigger sign saying, ‘go for it’,” she says.
The other factor that convinced Gosling her husband’s idea had legs was the nutritional potential the products could offer.
“I knew that if we could get the pre and probiotics into the yoghurt, along with the nutritional benefits of the coconut, the product would succeed,” she says.
From the early days of producing 500 kilograms a week to the 40,000 tonnes today, the path to being stocked in
2000 retail outlets around the country has been eventful.
“When we started, we were fined quite substantially for calling our product yoghurt. The health authorities said the term was reserved for the dairy industry and it was only after there were more products in the category that it relented.
“Being the first to market and disrupting the status quo has its challenges. It puts a target on you and authorities or regulators come after you to make a point or a test case. You have no reference point and really have to draw the map,” Gosling says.
For the Gosling’s son Jonathan Knight, sales and marketing manager for the business, his parents are ground breakers.
“Mum and Dad invented an entire new plant-based category while also raising the bar in terms of product quality.
“From being the pioneers, to now setting the benchmark for all others in the sector, we never stop researching, developing, and trialling new products and formats,” Knight said.
Technical manager Beth Campbell says staying one step ahead of the market is key.
“When Coyo launched, the target market was people with allergies or health concerns, vegans and vegetarians. Today the market is much broader,
taking in flexitarians and anyone looking to add
more plant-based products to their diet. The challenge now is securing ingredients that meet our stringent standards and also finding the correct price point for our products,” Campbell says
Coyo’s production facility on Queensland’s Sunshine Coast has been constructed inside an existing building that was a macadamia processing facility. The factory was part of a tourism hub (the Big Pineapple was next door) with large viewing windows for visitors to watch the process.
The set-up may seem quirky, but the operations are anything but, with the production line flowing through three zones for minimal intervention and processing to maximise quality assurance and hygiene.
“It is a 24-hour operation, with the night staff responsible for dispensing the coconut milk and starting its fermentation process. By the time the day team start, the yoghurt is ready for flavouring and packaging,” Campbell explains.
There are two lines, one for yoghurt and one for its ice cream range. The plant has inline and rotary fillers, depending on the final format, and usually processes around four flavours a day.
The company recently released a Greek style yoghurt, a first for the market, but it is its ice cream products that are currently taking centre stage for the team, with six flavours in the mix; Salted Caramel, Chocolate Cherry, Mint Choc Chip, Chocolate Ripple, and Vanilla Bean.
“It was a real challenge to achieve the creamy mouthfeel we’ve managed to create. It is a big focus for us at the moment and we are looking at expanding into different formats such as sticks. It’s an exciting time,” Knight says.
From a crazy idea to a world class product, Coyo is coming up coconuts. ✷
26 | Food&Drink business | May 2022 | www.foodanddrinkbusiness.com.au