The “Organic Dairy Revolution” aims to develop a new range of organic dairy desserts using the milk produced by the 45 Montbéliarde dairy cows on the farm. This would expand Le Valentin’s activities beyond yoghurt to better serve local catering and distribution channels. The core objective is to create a high-quality, replicable organic crème dessert – starting with chocolate and later extending to both classic and regional flavours – using a minimal number of ingredients.
The products will be designed to meet different market needs, with flexible packaging formats. This approach responds directly to demand from existing customers while opening new commercial opportunities.
At the same time, the project addresses key technical challenges, including achieving a stable and appealing texture, ensuring adequate shelf life without additives, and managing microbiological safety. A strong educational component is central to the innovation, with students actively involved in product development, sensory evaluation, and process optimisation.
Beyond Le Valentin itself, this innovation aims to benefit the wider organic sector. By developing replicable recipes and practical guidelines, it will support other small-scale organic processors facing similar challenges.
Overall, this initiative will increase the availability of local organic dairy products, strengthen the financial sustainability of the processing lab, and demonstrate how innovation can be effectively combined with education.
