The yogurt that we are used to eating today in Italy we also owe to Yomo. A simple name, for a simple reason, YOMO. Y stands for Yogurt, OMO for Homogenous. The secret of its name is revealed.
The story began in 1947, when Dr. Leo Vesely founded Yomo, after having made the first yogurt in Italy with homogenous curd, adopting a production process that guarantees the genuineness and effectiveness of its live enzymes, with a creamy, velvety consistency like that of Greek yogurt.
This yogurt then became popular with Italian families and over the following years, Yomo introduced two innovations that changed and modernised yogurt consumption: light yogurt and, especially, fruit yogurt, a real novelty introduced in the 1960s, which still allows us to choose our favourite from many different flavours!
YOMO is available in whole and low-fat yogurt, probiotics, yogurt drinks, squeezable yogurts and also a range of yogurts to mix.
