Triple Cream Yogurt
With 100% Organic Dairy from Grassfed Cows
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Peak Yogurt makes the first Triple Cream yogurts using just organic dairy and live active culture. With triple the milkfat of regular whole milk yogurts, it's the bold and delicious alternative to sugar-filled nonfat yogurts.
This campaign will fund the launch of our first product: A Greek-style yogurt with 18% milkfat made here in the San Francisco Bay Area.
"Peak Yogurt's Greek is the best yogurt I've ever tasted." -Sam Mogannam, Owner of Bi-Rite markets
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Updates
Portland, OR is now a pickup location!
Shelf life: Our yogurt lasts a LONG time--at least 40 days in the fridge
In the Press
Forbes: Is This The Beginning Of The End For Nonfat Yogurt?
Bay Area Bites: Local Entrepreneur Hopes to Bring “Triple Cream” Yogurt to Market
Team Yogurt: Maker Profile | Evan Sims of Peak Yogurt
My San Francisco Kitchen: "When I tried my first bite, my mind was blown...I ate it for breakfast...and felt energized all morning." Introducing Peak Yogurt
VOX: "I found an engineer, Evan Sims, who had quit his job for a high-fat yogurt startup…His cream-infused Greek yogurt has more than twice the calories of regular "full fat" yogurt--and I consumed a tub of it weekly" in "I lost weight by eating lots of bacon and cream. Here's a scientific explanation for why."
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Yogurt Pre-Orders
How It Works
If you live in our Northern California delivery area or near one of our five pickup locations, you can be one of the first to experience our yogurt by pre-ordering through this campaign.
Follow these steps to select the right yogurt pre-order perk:
1. Select your perk size - Small, Medium, or Large
The shelf life of our product is at least 40 days (about 6 weeks). Each 24-oz container holds three 460 calorie large servings or six 230 calorie small servings. We based our estimates in the table above on one person consuming 3 large yogurt servings (or 6 small) per week. But if you love yogurt like we do, you might consume twice that amount!
2. Select Pickup or Delivery
We'll deliver anywhere in the nine Bay Area counties, plus Sacramento, Santa Cruz, and Yolo Counties. Or you can pick up your yogurt at one of five locations in California, Colorado, Oregon, and Washington state. We'll have at least three pick up dates for each location (exact dates and location address to be determined).
3. Select your perk!
Select the right perk for you and complete Indiegogo checkout process.
Not in the pickup or delivery areas?
Why not gift your pre-order to a friend who is? Or make a donation of your yogurt! Just select one of our Pickup perks and let us know that you'd like your pre-order to support a charitable donation. We're always here at hello@peakyogurt.com.
Other Great Perks
T-Shirt, $25 - Choose version #1 or #2. Ships anywhere in the U.S.
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Yogurt Making Class, $99 - Make Your Own Triple Cream Yogurt!
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2 hour class delivered as a live webinar, recording available afterward.
Learn the secrets to making amazing homemade yogurt from Evan Sims, the founder of Peak Yogurt.
What we'll cover:
- Overview of history, biochemistry, and microbiology of yogurt.
- How to make yogurt! Everything you need to make amazing yogurt at home.
- The Triple Cream Recipe: we'll teach you how to make your own amazing triple cream yogurt
- Perfect your yogurt: tricks to avoid grittiness, gumminess, a weak set, and other common pitfalls
- How to select and buy yogurt culture.
- How to strain your yogurt to make Greek yogurt.
- We'll end with a Question & Answer session.
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Our Product
Triple Cream Greek Yogurt with 18% Milkfat
What is Triple Cream yogurt? Simply, yogurt with triple the milkfat of regular whole milk yogurts. Typical whole milk Greek yogurts have about 5% milkfat. Ours has 18%, over three times more! It's out-of-this-world delicious and, we think, more nutritious.
Simple, Real Yogurt
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We only use organic dairy and live yogurt cultures. No thickeners, gums, preservatives, added sweeteners, or other junk.
Organic Dairy Means Grassfed & Pastured Cows
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Organic dairy cows are required by law to get at least one-third of their food from grazing on pasture during the growing season. Fresh grazed grass in the cows' diet is essential for creating the rich, nutrient-dense cream we're so proud to make our yogurt with. Organic dairy also does not use GMO feed, antibiotics, or growth hormones.
Nutrition and Ingredients
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What is Milk Protein Concentrate? All Greek yogurts are concentrated by either centrifugation (a spinning bowl, basically) or filtration systems. Because we've partnered with a small creamery who doesn't have this equipment (and it's quite expensive to purchase!), we're instead using pre-concentrated milk blended with cream and whole milk to create our Triple Cream greek yogurts. Milk protein concentrate is a form of concentrated milk that is very low in lactose. One advantage of using pre-concentrated milk is that our process generates no acid whey--a byproduct which has been a major environmental challenge for other Greek yogurt makers.
Macronutrients - Fat/Protein/Carbs
Here are the approximate macros (% of total calories) for our 18% milkfat Greek yogurt:
With 82% calories from fat, this is first and only ketogenic yogurt to be sold in the United States.
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Cream
Milkfat from Grassfed Cows is a Superfood
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Why make Triple Cream Yogurt and eat more milkfat?
Three words: Energy, Nutrition, Deliciousness
Safe Energy
Dairy fat is clean-burning and won't spike your blood sugar, so it's a great energy source for those looking for an alternative to carb- and sugar-rich foods. It's very low in Omega-6 polyunsaturated fat, so it won't contribute to oxidative stress and inflammation in your body (unlike soy, canola, corn, and most other vegetable oils).
Amazing Nutrients
Milkfat is rich in incredibly healthful nutrients that are hard to find elsewhere. Here are our top three:
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Milkfat is rich in Vitamin K2, a crucial nutrient that few have heard of and most don't get enough of. K2 prevents calcification of your arteries, supports bone and dental health, and is critical for avoiding heart disease and osteoporosis. Dairy fat is one of the few common sources of Vitamin K2--especially when the cows eat fresh green grass!
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Milkfat is the single best source of butyrate, a short chain fatty acid with many health benefits, which include support of digestive health and anti-inflammatory properties. (Vegetables are healthy largely because their soluble fiber is converted to butyrate and other short-chain fatty acids by beneficial gut bacteria.)
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Milk fat is an excellent source of conjugated linoleic acid (CLA), which has anti-cancer properties and may help with weight loss.
Deliciousness
Most Greek yogurts are chalky and pasty--but not ours. Because our Greek yogurt has more milkfat than others, it has a smooth and luxurious mouthfeel.
“Fat gives things flavor” -Julia Child
Help Us End the Tyranny of Sugar-Filled Junk Food Yogurts!
Most other yogurts contain 35-55% of calories as added sugar - no better than other junk foods.
Our solution is the first proudly high-fat unsweetened yogurt.
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What Our Fans Are Saying
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"This yogurt tastes AMAZING. High in fat and non-existent in carbohydrates is a real kicker for me!”
Sami Inkinen, Ironman and triathlon world champion, co-founder of Trulia, Fat Chance Row
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“You can’t even compare the taste of this yogurt to that of the brands in the stores, it’s that good! Not to mention, after a scoop you’re totally satisfied.”
Meredith Loring, co-founder of Native Life Foods, Fat Chance Row
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“You think you’ve had yogurt, but this is something different. It brings creamy to a whole new level. It’s so delicious—I can’t recommend it enough!”
Kyra Davis, Director, LaunchPad Central Academic
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“It’s hard to find convenient high-fat snacks. That’s why I was so excited to discover Peak Yogurt’s high-fat Greek yogurt. I love that it uses high-quality ingredients, without preservatives or sugary mix-ins.”
Niels Hoven, VP of Product Development at Pocket Gems
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“The flavor and texture of Peak Yogurt is like nothing I’ve ever had. It’s the first yogurt that I find myself going back for seconds and thirds every time.”
Analisa Schelle, Sr VP at a PR firm
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Worried About Saturated Fat?
Milkfat, found in cream and butter, is high in saturated fat, so it was long demonized by health authorities who recommended avoidance.
But the crusade against saturated fat was based on bad science, unscrupulous media, and political special interest groups.
Thankfully, the truth about dairy fat's healthfulness and nutrition is getting out.
A 2010 scientific review of epidemiological studies concluded "there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of [heart disease or stroke]."
Another large review study from 2014, which included randomized controlled trials, the "gold standard" of diet studies, concluded "evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats."
Thankfully, the press is catching on, too. The best evidence? The June 12, 2014 cover of time magazine: "Eat Butter. Scientists labeled fat the enemy. Why they were wrong."
Four powerful lines of evidence allow us to dismiss any fear of saturated fats:
- Humans have been eating saturated fats for hundreds of millennia. Why blame modern diseases, like heart disease, diabetes, and obesity, on a nutrient found in ancient foods? It just doesn't make sense.
- High-quality observational studies find no association between dietary saturated fat intake and heart disease, the ailment for which saturated fat is most commonly blamed.
- There are many examples of societies that consume ample saturated fat, yet enjoy robust health. For example, the French consume almost double the saturated fat of Americans, yet die only about half as often from cardiovascular heart disease.
- Randomized Controlled Trials completely fail to implicate saturated fat (or total fat) as a cause of disease. This type of clinical trial is considered the "Gold Standard" of scientific studies on human health because they isolate a single variable and control for interfering factors. There have been over a dozen of these studies that examine saturated fat. Not a single one of these studies showed that a reduction in saturated fat alone was beneficial.
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What We Need
What the funds will support:
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$5k Product development and scale-up work at The University of Madison, Wisconsin, where we test and perfect the manufacturing process on a smaller version of the actual commercial equipment.
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$10k Our first two commercial batches of yogurt.
Team
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Evan Sims - Founder & Chief Yogurt Maker
Rock climber, scientist, & engineer. Worked in biotech for 4.5 y before starting Peak Yogurt in 2014.
Say hello: @EvanSims_
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Ella Jenkins - Brand Ambassador
Artist, harpist, & virtuosic Renaissance Woman. Built and lives in her own Tiny House. Swims in the Pacific Ocean daily without a wetsuit.
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Matt Arnold - Creative Director
Designer & denim aficionado. Masters of Architecture from California College of the Arts.
Advisors: We have a great team of four advisors with experience in consumer packaged goods, dairy, food science, entrepreneurship, marketing, and business development.
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What We've Accomplished So Far
We've developed a great formula and are ready for scale-up: We've made over 100 home test batches using commercial yogurt culture, including batches meant to mimic our real commercial manufacturing process.
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We've held tasting events and sampled to hundreds of people across the Bay Area. We learned a ton from getting out and sampling our product to people in real life. We tweaked and perfected our recipe based on the feedback and built a strong local fan base in the process.
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We've attracted strong interest from local grocers. Here are a few of the Bay Area grocery stores we've connected with:
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We've partnered with a local creamery to produce our yogurt: We've partnered with Pavel's Yogurt, in San Leandro, CA, for commercial yogurt manufacture.
We have access to a secure supply of organic milk & cream: Pavel's, our production partner, has a longstanding relationship with Clover Stornetta, our favorite Bay Area organic dairy, so we have access to a great supply of organic milk and cream.
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Risks & Challenges
We've worked hard to mitigate the risks and chart a path to success. Still, any project like this has some unavoidable risk. Some worth mentioning:
- Our first batch of commercial yogurt may not be perfect. Yogurt production at a real commercial creamery is a bit different than handmade yogurt in a home kitchen. We'll de-risk and prep to the extent we can, but our first batch or two may not exactly match our homemade stuff.
- Yogurt batches can fail due to contamination, poor quality, or other reasons. This would increase our startup costs and could cause delays.
- Supply and price of organic milk and cream could present challenges.
- Working with co-manufacturers entails certain difficulties and risks.
Thank You!
First, thank you to all of our intrepid supporters and backers! We couldn't do this without you. Special thanks to our wonderful and erudite advisors, Angelique Augereau, Beth Fryksdale, Omid Ashtari, and Brian Sambor. Shout out to our awesome videographer, Arnel Cayabyab. Super extra big Thank You to Phi Tran for her beautiful photographs. Finally, thanks to all our friends, family, and fellow food entrepreneurs who have helped us get to this stage. We thank you all and will love you forever!
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Please Share Our Message
In addition to backing our campaign, you can help by spreading the word:
Cheers,
Evan & the Peak Yogurt Team
