Danone and Profeni Collaborate to Boost Nutritional Profile of Danonino Yogurt
A new partnership between food industry giant Danone and the health-focused organization Profeni has resulted in a reformulated version of the popular children’s yogurt, Danonino, aimed at addressing critical nutritional deficiencies in Argentine children. This collaboration marks a significant step towards co-creation between the food industry and health professionals, prioritizing evidence-based solutions for improved child nutrition.
Addressing a Nutritional Paradox in Argentina
Argentina faces a unique challenge: a coexistence of childhood obesity and widespread deficiencies in essential nutrients. Data indicates that approximately 70% of Argentine children do not consume the recommended daily amount of calcium, while over 95% fall short of ideal vitamin D levels. These deficiencies can have serious consequences, impacting bone development, increasing the risk of dental cavities, weakening muscles, and compromising overall health.
“As health professionals, we often see with concern that children’s eating patterns prioritize foods of low nutritional quality,” stated a nutrition specialist involved in the project. “Participating in this type of process allows us to bring improved products aligned with dietary recommendations.”
A Year-Long Collaboration Focused on Co-Creation
For over a year, a team from PROFESS (Expert Professionals in Child Nutrition) worked alongside Danone to revamp the classic Danonino recipe. The alliance centered on a co-creation model, emphasizing preventative measures and a deep understanding of children’s real needs. Decisions were firmly rooted in scientific evidence, with a focus on delivering practical solutions to pressing health and nutrition concerns.
PROFESS, comprised of independent specialists in pediatric nutrition, utilized research, communication, and food improvement strategies to foster healthy habits from a young age. Experts in pediatrics, gastroenterology, microbiology, and nutrition contributed to the renewal of the well-known children’s yogurt. This collaboration aligns with Danone’s ongoing commitment to enhancing the nutritional value of its products while preserving the beneficial properties of fermented dairy.
Key Improvements to the Danonino Formula
The result of this collaborative effort is a new Danonino variant free of stamps, fortified with calcium, vitamin D, and exclusive probiotics. The foundational dairy matrix, already a source of essential nutrients, was maintained. The development process included:
- Adjusting proportions to achieve a balanced nutritional profile.
- Incorporating probiotics with scientifically supported health benefits.
- Maintaining optimal texture and consistency.
- Creating a “natural flavor” option.
- Eliminating sweeteners, mirroring other products in the Danonino line.
“Beyond the result, what was valuable was the process,” explained a pediatric gastroenterologist and member of PROFESS. “The participation of this team involved a true joint construction, evaluating available evidence and identifying gaps in nutritional needs.”
The experts’ work extended beyond technical review, encompassing recommendations for nutritional properties, sensory acceptability, and adaptation to family consumption patterns.
Transparency and Ethical Considerations
One of the core principles of the project was transparency. Constant communication between the teams facilitated comprehensive decision-making, considering nutritional, social, cultural, and practical factors. The resulting recipe was carefully aligned with the real-life habits of families.
“A food is suitable not only for what it provides nutritionally, but also for how it’s incorporated into daily eating,” remarked a graduate in Nutrition and member of PROFENI. “Considering these multidimensional variables is crucial to bridging the gap between recommendations and actual consumption.”
The involvement of health professionals in industry partnerships is often debated. However, participants emphasized the importance of collaborative workspaces, provided there are clear ethical guidelines, technical independence, and open dialogue.
“We got involved because we are convinced that public health is built by participating in the spaces where food is defined,” stated a pediatrician and member of PROFENI. “This work was a concrete way to influence the quality of what children consume.”
Ultimately, the team highlighted that a commitment to firm ethical criteria, technical freedom, open communication, and a willingness to improve can generate a positive impact. The goal isn’t to endorse brands, but to transform existing products into healthier options, demonstrating a responsible path to innovation. This experience of co-creation between science and industry represents a promising model for the future of food development.
