Breakfast Pots — recipe & claims workbook

Compliance tracker Recipe workbook Daily plan

Pots

2 high protein · 2 low fat · 2 low carb · 2 high fibre · 6 balanced

Distinct claims

strongest tier only, across the range

Unlawful claims removed

Low-Fat · Low-Carb · sugar-free

Pots with milk only

no gluten-containing ingredients

Where the numbers come from. Every legal threshold, conversion factor and regulatory status below is verified against a UK government source — legislation.gov.uk, data.food.gov.uk or gov.uk — and each is linked in the provenance table at the end. The per-100 g ingredient composition figures are the one exception. CoFID, the UK government's own food composition dataset, is published only as a spreadsheet that could not be read here, so ingredient values are taken from UK retailer and supplier label declarations. That is not as weak as it sounds: label declarations are legally required to use the AOAC fibre method and to exclude fibre from carbohydrate, which is exactly the basis your own label needs — whereas CoFID uses older energy factors and reports carbohydrate as monosaccharide equivalents, which would need a ÷1.05 correction. The real limitation is that these are specific brands' figures with those brands' tolerances. Have all fourteen lab-analysed before you print anything.

The range at a glance

Pot	Weight	kcal	Protein	Fibre	Fat/100g	Salt	Claims	Allergens
HP1 · Cinnamon & Vanilla High-Protein Pot	204 g	315	35.53 g	12.81 g	4.74 g	0.27 g	7	milk + gluten
HP2 · Cocoa & Vanilla High-Protein Pot	193 g	289	34.85 g	13.97 g	4.77 g	0.23 g	7	milk only
LF1 · Raspberry & Vanilla Fat-Free Pot	215 g	143	21.03 g	11.76 g	0.17 g	0.21 g	7	milk only
LF2 · Strawberry & Vanilla Fat-Free Pot	217 g	147	21.9 g	11.17 g	0.19 g	0.22 g	7	milk only
LC1 · Vanilla & Seed Crisp Pot with sweetener	210.1 g	394	29.37 g	15.35 g	11.04 g	0.2 g	7	milk only
LC2 · Cinnamon & Pumpkin Seed Pot with sweetener	204.1 g	351	29.02 g	13.18 g	9.39 g	0.19 g	7	milk only
HF1 · Raspberry & Oat High-Fibre Pot	214 g	317	24.79 g	18.01 g	5.62 g	0.16 g	7	milk + gluten
HF2 · Cinnamon & Seed High-Fibre Pot	191 g	309	24.89 g	18.2 g	6.65 g	0.17 g	7	milk + gluten
N1 · Raspberry & Vanilla Pot	221 g	280	24.09 g	13.63 g	4.9 g	0.15 g	7	milk + gluten
N2 · Cheddar & Chive Savoury Pot	188.6 g	300	25.82 g	12.54 g	6.61 g	0.43 g	6	milk + gluten
N3 · Cinnamon & Pumpkin Seed Pot	199 g	322	33.09 g	13.31 g	5.65 g	0.25 g	7	milk + gluten
N4 · Blueberry & Lemon Pot	219 g	287	24.55 g	13.52 g	4.87 g	0.16 g	7	milk + gluten
N5 · Strawberry & Vanilla Pot	220 g	285	24.47 g	13.39 g	4.89 g	0.16 g	7	milk + gluten
N6 · Cocoa & Vanilla Pot	192 g	286	25.15 g	15.7 g	5.4 g	0.16 g	7	milk + gluten

Every one of the fourteen clears “high protein”, “high fibre”, “low sugars” and “no added sugar”. Twelve of the fourteen clear “high fibre” on the per-100 g route as well as the per-100 kcal one, so the claim does not hang on the energy calculation. The two fat-free pots qualify on the per-100 kcal route alone — but at 8.2 and 7.6 g against a 3 g threshold, with more than double the margin they need. The claim count is distinct shelf positions: where a pot qualifies for both “source of” and “high”, only the stronger one is counted.

Read the fat-free margin on the low-fat pair carefully. LF1 sits at 0.17 g fat per 100 g and LF2 at 0.19 g against a 0.5 g limit, but their fat contributors are almost entirely dairy bases declared as “0 g”. Under labelling rounding rules a declared 0 g can legally be anything up to 0.49 g per 100 g. Take those inputs at their legal ceiling and the pots land nearer 0.4 g — still passing, but the headroom shrinks from about 0.33 to 0.1. “Fat-free” is in the product name, so a change of dairy supplier could quietly invalidate it. Ask your yoghurt and quark suppliers for actual analysed fat values, not the declared zeros.

One caveat on “low saturated fat”. The legal test is the sum of saturated and trans fatty acids — no more than 1.5 g per 100 g and no more than 10% of energy. The calculations here use saturates only, because trans fats are not declared on the ingredient labels the figures come from. There are no partially hydrogenated fats anywhere in these recipes, and the fat-free dairy bases contribute almost none, so the verdicts should hold. Ruminant dairy fat does carry naturally occurring trans fatty acids at roughly 3–5% of the fat, which only matters for N2 with its cheddar — and N2 fails the claim on saturates alone in any case. Confirm with the lab analysis.

The night-before shift

Every method below is written for the way you actually intend to work: prepare in the evening, chill overnight, deliver in the morning. That is a better fit for this product than same-day production — the pots need about four hours to set, so an evening batch is properly firm by the time it goes out, and you are not trying to make and deliver in the same few hours.

When	What	Why it matters
Evening, ~45 min	Sanitise, weigh, mix, portion, seal, code, into the fridge	Keep the whole bench-to-fridge window under 30 minutes. That is your main microbiological control in a product with no cook step.
Evening, before you leave	Complete the batch sheet	Input batch numbers, times, fridge temperature, who made it. Doing it next morning from memory is how traceability fails an audit.
Overnight, 8–12 h	Chill at 1–4 °C, unattended	Sets the pot. Needs a min/max thermometer or a logger, because you have to be able to evidence the temperature held while nobody was there.
Morning	Check for separation and lid doming, load into chilled boxes	A 12-hour hold can throw a watery layer on top. It is not unsafe, but it looks like a defect and you cannot stir a sealed pot.
Morning, on delivery	Record the temperature on the delivery note	Evidence of an unbroken cold chain — your stockists' own due diligence will ask for it.

The thing most likely to catch you out. The use-by clock starts when you make the pot, not when you deliver it. A Monday-evening batch delivered Tuesday morning is already 12 hours into its life, so on a 48-hour shelf life the stockist gets about a day and a half of selling time. Date the label from production. And whichever shelf life you eventually validate, the study has to be run on pots treated this way — made in the evening, held overnight, then transported — because that is the life the product actually has.

Cost and margin

Ingredient costs are calculated from indicative UK wholesale rates per kilo and are the least reliable figures in this document — replace them with real supplier quotes before you price anything. Packaging is the £0.25 per pot from your handoff. Wholesale is your £3.00.

Pot	Ingredients	Packaging	Cost/pot	Margin at £3.00	Margin %	30-pot batch
N2 · Cheddar & Chive Savoury Pot	£0.85	£0.25	£1.10	£1.90	63%	£25.53
HF2 · Cinnamon & Seed High-Fibre Pot	£0.90	£0.25	£1.15	£1.85	62%	£27.12
N6 · Cocoa & Vanilla Pot	£0.92	£0.25	£1.17	£1.83	61%	£27.63
LC2 · Cinnamon & Pumpkin Seed Pot with sweetener	£0.97	£0.25	£1.22	£1.78	59%	£29.16
LC1 · Vanilla & Seed Crisp Pot with sweetener	£1.06	£0.25	£1.31	£1.69	56%	£31.86
LF1 · Raspberry & Vanilla Fat-Free Pot	£1.11	£0.25	£1.36	£1.64	55%	£33.27
LF2 · Strawberry & Vanilla Fat-Free Pot	£1.11	£0.25	£1.36	£1.64	55%	£33.42
N4 · Blueberry & Lemon Pot	£1.12	£0.25	£1.37	£1.63	54%	£33.48
N5 · Strawberry & Vanilla Pot	£1.13	£0.25	£1.38	£1.62	54%	£33.84
HF1 · Raspberry & Oat High-Fibre Pot	£1.14	£0.25	£1.39	£1.61	54%	£34.08
N3 · Cinnamon & Pumpkin Seed Pot	£1.16	£0.25	£1.41	£1.59	53%	£34.80
N1 · Raspberry & Vanilla Pot	£1.18	£0.25	£1.43	£1.57	52%	£35.46
HP2 · Cocoa & Vanilla High-Protein Pot	£1.20	£0.25	£1.45	£1.55	52%	£35.85
HP1 · Cinnamon & Vanilla High-Protein Pot	£1.30	£0.25	£1.55	£1.45	48%	£39.03

Ingredient cost runs from £0.85 (N2) to £1.30 (HP1), averaging £1.08 — against the £0.90 flat figure in your handoff, which was applied identically to four very different recipes. Whey isolate and psyllium are the expensive inputs; oat bran and quark are the cheap ones. Every pot still clears 50% gross margin at £3.00 wholesale, but the thinner ones leave little room for the wastage a 48-hour product will generate.

The fourteen pots

Ingredient weights are for a single retail unit. A tick means the pot meets the legal condition for that claim; the number on the right is the margin — how far above the threshold you sit.

High protein2 pots

Built to lead on protein. Both clear 34 g a pot — roughly two-thirds of an adult's daily reference intake — by leaning on skyr, quark and a little whey isolate rather than more seed.

HP1

Cinnamon & Vanilla High-Protein Pot

new

Skyr and quark carry the base, whey isolate lifts it over 35 g of protein a pot, and cinnamon does the flavour work without sugar. At 45% of energy from protein it clears the 20% threshold more than twice over.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Skyr, plain, fat-free	90	44.1%	2.70 kg	£0.450
Quark, plain, fat-free	55	27.0%	1.65 kg	£0.198
Chia seeds (Salvia hispanica)	29	14.2%	870 g	£0.203
Whey protein isolate, unflavoured	14	6.9%	420 g	£0.308
Oat bran	10	4.9%	300 g	£0.022
Psyllium husk powder	3	1.5%	90 g	£0.036
Ground cinnamon	2	1.0%	60 g	£0.024
Vanilla extract	1	0.5%	30 g	£0.060
Total	204 g	100%	6.12 kg	£1.301

Nutrition

	per 100 g	per pot
Energy	646 kJ / 154 kcal	1318 kJ / 315 kcal
Protein	17.42 g	35.53 g
Fat	4.74 g	9.67 g
of which saturates	0.62 g	1.26 g
Carbohydrate	7.32 g	14.94 g
of which sugars	3.1 g	6.33 g
Fibre	6.28 g	12.81 g
Salt	0.13 g	0.27 g

gluten (oats)milk 78% of a 250 ml cup 45.2% energy from protein fibre = 43% of the 30 g/day SACN reference ~£1.30 ingredients

Ingredients£1.30

Packaging£0.25

Cost per pot£1.55

→

At £3.00 wholesale£1.45 · 48%

30-pot batch£39.03

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.35 kg of the chilled dairy base into the mixing bowl (quark, plain, fat-free, skyr, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Protein first. Sift in 420 g of whey protein isolate and whisk it fully into the wet base before anything else goes in. Added later or too fast it forms dry lumps that will not disperse.
Flavours and solubles. Whisk in 60 g ground cinnamon; 30 g vanilla extract. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 870 g chia seeds, 300 g oat bran, 90 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Portion. Scale 204 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein45.2% of energy from protein (needs 20%)+25.19

✓Source of protein45.2% of energy from protein (needs 12%)+33.19

✓High fibre6.28 g/100 g (needs 6) or 4.07 g/100 kcal (needs 3)+1.07

✓Source of fibre6.28 g/100 g (needs 3) or 4.07 g/100 kcal (needs 1.5)+3.28

✓Low sugars3.10 g sugars/100 g (max 5 g)+1.9

·Sugars-free3.10 g sugars/100 g (max 0.5 g)-2.6

·Low fat4.74 g fat/100 g (max 3 g)-1.74

·Fat-free4.74 g fat/100 g (max 0.5 g)-4.24

✓Low saturated fat0.62 g saturates/100 g (max 1.5 g) and 3.6% of energy (max 10%)

·Very low salt0.132 g salt/100 g (max 0.1 g)-0.032

✓Low salt0.13 g salt/100 g (max 0.3 g)+0.17

·Saturated fat-free0.617 g saturates/100 g (max 0.1 g)-0.517

✓High omega-3 fatty acids2.54 g ALA/100 g and 1.64 g/100 kcal (needs 0.6 on both)+1.04

✓Source of omega-3 fatty acids2.54 g ALA/100 g and 1.64 g/100 kcal (needs 0.3 on both)+1.34

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

HP2

Cocoa & Vanilla High-Protein Pot

new

The chocolate option, with cocoa powder rather than any sweetened chocolate product so “no added sugar” survives. Highest protein density in the range at 48% of energy, and the lowest carbohydrate of the non-low-carb pots.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Quark, plain, fat-free	100	51.8%	3.00 kg	£0.360
Fat-free Greek strained yoghurt (0%)	40	20.7%	1.20 kg	£0.168
Chia seeds (Salvia hispanica)	26	13.5%	780 g	£0.182
Whey protein isolate, unflavoured	14	7.3%	420 g	£0.308
Cocoa powder	6	3.1%	180 g	£0.054
Psyllium husk powder	3	1.6%	90 g	£0.036
Chicory root fibre (inulin)	3	1.6%	90 g	£0.027
Vanilla extract	1	0.5%	30 g	£0.060
Total	193 g	100%	5.79 kg	£1.195

Nutrition

	per 100 g	per pot
Energy	626 kJ / 150 kcal	1208 kJ / 289 kcal
Protein	18.06 g	34.85 g
Fat	4.77 g	9.2 g
of which saturates	0.89 g	1.71 g
Carbohydrate	4.98 g	9.62 g
of which sugars	2.92 g	5.64 g
Fibre	7.24 g	13.97 g
Salt	0.12 g	0.23 g

milkno gluten-containing ingredients 74% of a 250 ml cup 48.3% energy from protein fibre = 47% of the 30 g/day SACN reference ~£1.20 ingredients

Ingredients£1.20

Packaging£0.25

Cost per pot£1.45

→

At £3.00 wholesale£1.55 · 52%

30-pot batch£35.85

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.20 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Protein first. Sift in 420 g of whey protein isolate and whisk it fully into the wet base before anything else goes in. Added later or too fast it forms dry lumps that will not disperse.
Flavours and solubles. Whisk in 180 g cocoa powder, sifted; 30 g vanilla extract; 90 g chicory root fibre (dissolves, no hydration needed). Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 780 g chia seeds, 90 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Portion. Scale 193 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein48.3% of energy from protein (needs 20%)+28.31

✓Source of protein48.3% of energy from protein (needs 12%)+36.31

✓High fibre7.24 g/100 g (needs 6) or 4.84 g/100 kcal (needs 3)+1.84

✓Source of fibre7.24 g/100 g (needs 3) or 4.84 g/100 kcal (needs 1.5)+4.24

✓Low sugars2.92 g sugars/100 g (max 5 g)+2.08

·Sugars-free2.92 g sugars/100 g (max 0.5 g)-2.42

·Low fat4.77 g fat/100 g (max 3 g)-1.77

·Fat-free4.77 g fat/100 g (max 0.5 g)-4.27

✓Low saturated fat0.89 g saturates/100 g (max 1.5 g) and 5.3% of energy (max 10%)

·Very low salt0.117 g salt/100 g (max 0.1 g)-0.017

✓Low salt0.12 g salt/100 g (max 0.3 g)+0.18

·Saturated fat-free0.888 g saturates/100 g (max 0.1 g)-0.788

✓High omega-3 fatty acids2.40 g ALA/100 g and 1.60 g/100 kcal (needs 0.6 on both)+1.0

✓Source of omega-3 fatty acids2.40 g ALA/100 g and 1.60 g/100 kcal (needs 0.3 on both)+1.3

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Low fat2 pots

The only way to a genuinely low-fat pot. Chia is around 29% fat, so these two drop it entirely and carry the fibre on psyllium husk and chicory root instead. Both come out fat-free, not merely low fat, and both carry milk as their only allergen.

LF1

Raspberry & Vanilla Fat-Free Pot

new

No chia, no seeds, no oats. Psyllium husk and chicory fibre do the fibre job at almost zero fat, so this lands at 0.17 g fat per 100 g — a third of the fat-free ceiling. 143 kcal and twelve legal claims.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	92	42.8%	2.76 kg	£0.386
Quark, plain, fat-free	82	38.1%	2.46 kg	£0.295
Raspberries	22	10.2%	660 g	£0.176
Psyllium husk powder	7	3.3%	210 g	£0.084
Chicory root fibre (inulin)	6	2.8%	180 g	£0.054
Lemon juice	3	1.4%	90 g	£0.009
Whey protein isolate, unflavoured	2	0.9%	60 g	£0.044
Vanilla extract	1	0.5%	30 g	£0.060
Total	215 g	100%	6.45 kg	£1.109

Nutrition

	per 100 g	per pot
Energy	280 kJ / 67 kcal	602 kJ / 143 kcal
Protein	9.78 g	21.03 g
Fat	0.17 g	0.36 g
of which saturates	0.05 g	0.1 g
Carbohydrate	3.74 g	8.04 g
of which sugars	3.5 g	7.53 g
Fibre	5.47 g	11.76 g
Salt	0.1 g	0.21 g

milkno gluten-containing ingredients 83% of a 250 ml cup 58.8% energy from protein fibre = 39% of the 30 g/day SACN reference ~£1.11 ingredients

Ingredients£1.11

Packaging£0.25

Cost per pot£1.36

→

At £3.00 wholesale£1.64 · 55%

30-pot batch£33.27

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 5.22 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Protein first. Sift in 60 g of whey protein isolate and whisk it fully into the wet base before anything else goes in. Added later or too fast it forms dry lumps that will not disperse.
Flavours and solubles. Whisk in 90 g lemon juice; 30 g vanilla extract; 180 g chicory root fibre (dissolves, no hydration needed). Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Fruit. Fold in 660 g of raspberries now, before the psyllium. In these pots the fruit is stirred through rather than layered — the mix sets too fast to ladle cleanly over a fruit base.
Psyllium — work fast. Add 210 g psyllium husk powder and whisk hard for 30 seconds only. Psyllium gels within about a minute — unlike chia there is no hydration rest, and if you leave it standing it sets solid in the bowl and cannot be portioned. Have the pots lined up and scales zeroed before this step.
Portion immediately. Deposit 215 g into each of the 30 pots, working straight through without pausing. Finish within about three minutes of adding the psyllium.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein58.8% of energy from protein (needs 20%)+38.8

✓Source of protein58.8% of energy from protein (needs 12%)+46.8

✓High fibre5.47 g/100 g (needs 6) or 8.22 g/100 kcal (needs 3)+5.22

✓Source of fibre5.47 g/100 g (needs 3) or 8.22 g/100 kcal (needs 1.5)+6.72

✓Low sugars3.50 g sugars/100 g (max 5 g)+1.5

·Sugars-free3.50 g sugars/100 g (max 0.5 g)-3.0

✓Low fat0.17 g fat/100 g (max 3 g)+2.83

✓Fat-free0.17 g fat/100 g (max 0.5 g)+0.33

✓Low saturated fat0.05 g saturates/100 g (max 1.5 g) and 0.7% of energy (max 10%)

✓Very low salt0.098 g salt/100 g (max 0.1 g)+0.002

✓Low salt0.10 g salt/100 g (max 0.3 g)+0.2

✓Saturated fat-free0.048 g saturates/100 g (max 0.1 g)+0.052

·High omega-3 fatty acids0.00 g ALA/100 g and 0.00 g/100 kcal (needs 0.6 on both)-0.6

·Source of omega-3 fatty acids0.00 g ALA/100 g and 0.00 g/100 kcal (needs 0.3 on both)-0.3

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

LF2

Strawberry & Vanilla Fat-Free Pot

new

The same architecture with strawberry. Slightly more fruit fat than raspberry, still comfortably fat-free at 0.19 g per 100 g, and the sweeter fruit means it needs no sweetener at all.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	95	43.8%	2.85 kg	£0.399
Quark, plain, fat-free	80	36.9%	2.40 kg	£0.288
Strawberries	22	10.1%	660 g	£0.154
Psyllium husk powder	7	3.2%	210 g	£0.084
Chicory root fibre (inulin)	6	2.8%	180 g	£0.054
Whey protein isolate, unflavoured	3	1.4%	90 g	£0.066
Lemon juice	3	1.4%	90 g	£0.009
Vanilla extract	1	0.5%	30 g	£0.060
Total	217 g	100%	6.51 kg	£1.114

Nutrition

	per 100 g	per pot
Energy	285 kJ / 68 kcal	618 kJ / 147 kcal
Protein	10.09 g	21.9 g
Fat	0.19 g	0.41 g
of which saturates	0.04 g	0.09 g
Carbohydrate	3.84 g	8.32 g
of which sugars	3.58 g	7.78 g
Fibre	5.15 g	11.17 g
Salt	0.1 g	0.22 g

milkno gluten-containing ingredients 83% of a 250 ml cup 59.6% energy from protein fibre = 37% of the 30 g/day SACN reference ~£1.11 ingredients

Ingredients£1.11

Packaging£0.25

Cost per pot£1.36

→

At £3.00 wholesale£1.64 · 55%

30-pot batch£33.42

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 5.25 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Protein first. Sift in 90 g of whey protein isolate and whisk it fully into the wet base before anything else goes in. Added later or too fast it forms dry lumps that will not disperse.
Flavours and solubles. Whisk in 90 g lemon juice; 30 g vanilla extract; 180 g chicory root fibre (dissolves, no hydration needed). Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Fruit. Fold in 660 g of strawberries now, before the psyllium. In these pots the fruit is stirred through rather than layered — the mix sets too fast to ladle cleanly over a fruit base.
Psyllium — work fast. Add 210 g psyllium husk powder and whisk hard for 30 seconds only. Psyllium gels within about a minute — unlike chia there is no hydration rest, and if you leave it standing it sets solid in the bowl and cannot be portioned. Have the pots lined up and scales zeroed before this step.
Portion immediately. Deposit 217 g into each of the 30 pots, working straight through without pausing. Finish within about three minutes of adding the psyllium.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein59.6% of energy from protein (needs 20%)+39.64

✓Source of protein59.6% of energy from protein (needs 12%)+47.64

✓High fibre5.15 g/100 g (needs 6) or 7.60 g/100 kcal (needs 3)+4.6

✓Source of fibre5.15 g/100 g (needs 3) or 7.60 g/100 kcal (needs 1.5)+6.1

✓Low sugars3.58 g sugars/100 g (max 5 g)+1.42

·Sugars-free3.58 g sugars/100 g (max 0.5 g)-3.08

✓Low fat0.19 g fat/100 g (max 3 g)+2.81

✓Fat-free0.19 g fat/100 g (max 0.5 g)+0.31

✓Low saturated fat0.04 g saturates/100 g (max 1.5 g) and 0.6% of energy (max 10%)

✓Very low salt0.100 g salt/100 g (max 0.1 g)+0.0

✓Low salt0.10 g salt/100 g (max 0.3 g)+0.2

✓Saturated fat-free0.042 g saturates/100 g (max 0.1 g)+0.058

·High omega-3 fatty acids0.00 g ALA/100 g and 0.00 g/100 kcal (needs 0.6 on both)-0.6

·Source of omega-3 fatty acids0.00 g ALA/100 g and 0.00 g/100 kcal (needs 0.3 on both)-0.3

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Low carbohydrate2 pots

Formulated low in available carbohydrate — oats and oat bran are stripped out, since oats run 60 g carbohydrate per 100 g. Nothing about this goes on the front of the pack: there is no authorised “low carb” claim in UK law, so the figure lives in the nutrition table and nowhere else.

LC1

Vanilla & Seed Crisp Pot with sweetener

renamed only

Your original Recipe 4, formulation untouched as you asked. The old name carried two unlawful claims — “Low-Fat” (11.04 g fat per 100 g against a 3 g limit) and “Low-Carb” (no such claim exists). “With sweetener” is mandatory next to the name because it contains steviol glycosides. Read the flaxseed finding before you produce this one.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	140	66.7%	4.20 kg	£0.588
Chia seeds (Salvia hispanica)	35	16.7%	1.05 kg	£0.245
Milled flaxseed (linseed)	25	11.9%	750 g	£0.138
Sunflower seeds, raw	5	2.4%	150 g	£0.015
Lemon juice	4	1.9%	120 g	£0.012
Vanilla extract	1	0.5%	30 g	£0.060
Steviol glycosides from stevia (E 960a)	0.05	0.0%	2 g	£0.004
Total	210.1 g	100%	6.3 kg	£1.062

Nutrition

	per 100 g	per pot
Energy	779 kJ / 188 kcal	1637 kJ / 394 kcal
Protein	13.98 g	29.37 g
Fat	11.04 g	23.2 g
of which saturates	1.24 g	2.59 g
Carbohydrate	4.39 g	9.22 g
of which sugars	2.42 g	5.08 g
Fibre	7.31 g	15.35 g
Salt	0.1 g	0.2 g

milkno gluten-containing ingredients 81% of a 250 ml cup 29.8% energy from protein fibre = 51% of the 30 g/day SACN reference ~£1.06 ingredients

Ingredients£1.06

Packaging£0.25

Cost per pot£1.31

→

At £3.00 wholesale£1.69 · 56%

30-pot batch£31.86

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.20 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%)). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 120 g lemon juice; 30 g vanilla extract; 1.5 g steviol glycosides. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 1050 g chia seeds, 750 g milled flaxseed slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Seeds. Fold through 150 g sunflower seeds, raw. Use heat-treated seeds, not raw — raw seeds are a recognised salmonella route in a product with no cook step.
Portion. Scale 210 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein29.8% of energy from protein (needs 20%)+9.83

✓Source of protein29.8% of energy from protein (needs 12%)+17.83

✓High fibre7.31 g/100 g (needs 6) or 3.90 g/100 kcal (needs 3)+1.31

✓Source of fibre7.31 g/100 g (needs 3) or 3.90 g/100 kcal (needs 1.5)+4.31

✓Low sugars2.42 g sugars/100 g (max 5 g)+2.58

·Sugars-free2.42 g sugars/100 g (max 0.5 g)-1.92

·Low fat11.04 g fat/100 g (max 3 g)-8.04

·Fat-free11.04 g fat/100 g (max 0.5 g)-10.54

✓Low saturated fat1.24 g saturates/100 g (max 1.5 g) and 5.9% of energy (max 10%)

✓Very low salt0.096 g salt/100 g (max 0.1 g)+0.004

✓Low salt0.10 g salt/100 g (max 0.3 g)+0.2

·Saturated fat-free1.235 g saturates/100 g (max 0.1 g)-1.135

✓High omega-3 fatty acids5.68 g ALA/100 g and 3.03 g/100 kcal (needs 0.6 on both)+2.43

✓Source of omega-3 fatty acids5.68 g ALA/100 g and 3.03 g/100 kcal (needs 0.3 on both)+2.73

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

LC2

Cinnamon & Pumpkin Seed Pot with sweetener

new

A second low-carbohydrate option at 4.41 g per 100 g, using less flaxseed than LC1 — which matters, because the flaxseed loading in LC1 is the one genuine safety question in this range.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	110	53.9%	3.30 kg	£0.462
Quark, plain, fat-free	35	17.2%	1.05 kg	£0.126
Chia seeds (Salvia hispanica)	30	14.7%	900 g	£0.210
Milled flaxseed (linseed)	16	7.8%	480 g	£0.088
Pumpkin seeds (pepitas), raw	8	3.9%	240 g	£0.048
Lemon juice	3	1.5%	90 g	£0.009
Ground cinnamon	2	1.0%	60 g	£0.024
Steviol glycosides from stevia (E 960a)	0.05	0.0%	2 g	£0.004
Total	204.1 g	100%	6.12 kg	£0.972

Nutrition

	per 100 g	per pot
Energy	716 kJ / 172 kcal	1461 kJ / 351 kcal
Protein	14.22 g	29.02 g
Fat	9.39 g	19.17 g
of which saturates	1.23 g	2.51 g
Carbohydrate	4.41 g	8.99 g
of which sugars	2.58 g	5.26 g
Fibre	6.46 g	13.18 g
Salt	0.09 g	0.19 g

milkno gluten-containing ingredients 78% of a 250 ml cup 33.1% energy from protein fibre = 44% of the 30 g/day SACN reference ~£0.97 ingredients

Ingredients£0.97

Packaging£0.25

Cost per pot£1.22

→

At £3.00 wholesale£1.78 · 59%

30-pot batch£29.16

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.35 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 60 g ground cinnamon; 90 g lemon juice; 1.5 g steviol glycosides. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 900 g chia seeds, 480 g milled flaxseed slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Seeds. Fold through 240 g pumpkin seeds (pepitas), raw. Use heat-treated seeds, not raw — raw seeds are a recognised salmonella route in a product with no cook step.
Portion. Scale 204 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein33.1% of energy from protein (needs 20%)+13.08

✓Source of protein33.1% of energy from protein (needs 12%)+21.08

✓High fibre6.46 g/100 g (needs 6) or 3.75 g/100 kcal (needs 3)+0.75

✓Source of fibre6.46 g/100 g (needs 3) or 3.75 g/100 kcal (needs 1.5)+3.46

✓Low sugars2.58 g sugars/100 g (max 5 g)+2.42

·Sugars-free2.58 g sugars/100 g (max 0.5 g)-2.08

·Low fat9.39 g fat/100 g (max 3 g)-6.39

·Fat-free9.39 g fat/100 g (max 0.5 g)-8.89

✓Low saturated fat1.23 g saturates/100 g (max 1.5 g) and 6.5% of energy (max 10%)

✓Very low salt0.092 g salt/100 g (max 0.1 g)+0.008

✓Low salt0.09 g salt/100 g (max 0.3 g)+0.21

·Saturated fat-free1.233 g saturates/100 g (max 0.1 g)-1.133

✓High omega-3 fatty acids4.41 g ALA/100 g and 2.56 g/100 kcal (needs 0.6 on both)+1.96

✓Source of omega-3 fatty acids4.41 g ALA/100 g and 2.56 g/100 kcal (needs 0.3 on both)+2.26

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

High fibre2 pots

The fibre heroes at 18 g a pot, around 60% of the SACN daily reference value. Worth pairing with a “new to high-fibre foods? introduce gradually” line on pack — see the tolerance note below.

HF1

Raspberry & Oat High-Fibre Pot

new

18.2 g of fibre from chia, oat bran and psyllium together — three different fibre types rather than one, which spreads the fermentation load and is easier on the gut than the same figure from inulin alone.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	82	38.3%	2.46 kg	£0.344
Quark, plain, fat-free	42	19.6%	1.26 kg	£0.151
Chia seeds (Salvia hispanica)	36	16.8%	1.08 kg	£0.252
Raspberries	26	12.1%	780 g	£0.208
Oat bran	18	8.4%	540 g	£0.040
Psyllium husk powder	6	2.8%	180 g	£0.072
Lemon juice	3	1.4%	90 g	£0.009
Vanilla extract	1	0.5%	30 g	£0.060
Total	214 g	100%	6.42 kg	£1.136

Nutrition

	per 100 g	per pot
Energy	618 kJ / 148 kcal	1323 kJ / 317 kcal
Protein	11.58 g	24.79 g
Fat	5.62 g	12.03 g
of which saturates	0.7 g	1.49 g
Carbohydrate	8.6 g	18.4 g
of which sugars	2.81 g	6.02 g
Fibre	8.42 g	18.01 g
Salt	0.07 g	0.16 g

gluten (oats)milk 82% of a 250 ml cup 31.3% energy from protein fibre = 60% of the 30 g/day SACN reference ~£1.14 ingredients

Ingredients£1.14

Packaging£0.25

Cost per pot£1.39

→

At £3.00 wholesale£1.61 · 54%

30-pot batch£34.08

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 3.72 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 90 g lemon juice; 30 g vanilla extract. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 1080 g chia seeds, 540 g oat bran, 180 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Fruit layer. Put 26 g of raspberries into the bottom of each pot first, then ladle the mix cleanly on top. That gives the two-tone look through the clear PET.
Portion. Scale 188 g of mix into each pot on top of the fruit, for a finished weight of 214 g.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein31.3% of energy from protein (needs 20%)+11.28

✓Source of protein31.3% of energy from protein (needs 12%)+19.28

✓High fibre8.42 g/100 g (needs 6) or 5.68 g/100 kcal (needs 3)+2.68

✓Source of fibre8.42 g/100 g (needs 3) or 5.68 g/100 kcal (needs 1.5)+5.42

✓Low sugars2.81 g sugars/100 g (max 5 g)+2.19

·Sugars-free2.81 g sugars/100 g (max 0.5 g)-2.31

·Low fat5.62 g fat/100 g (max 3 g)-2.62

·Fat-free5.62 g fat/100 g (max 0.5 g)-5.12

✓Low saturated fat0.70 g saturates/100 g (max 1.5 g) and 4.2% of energy (max 10%)

✓Very low salt0.073 g salt/100 g (max 0.1 g)+0.027

✓Low salt0.07 g salt/100 g (max 0.3 g)+0.23

·Saturated fat-free0.696 g saturates/100 g (max 0.1 g)-0.596

✓High omega-3 fatty acids3.00 g ALA/100 g and 2.03 g/100 kcal (needs 0.6 on both)+1.43

✓Source of omega-3 fatty acids3.00 g ALA/100 g and 2.03 g/100 kcal (needs 0.3 on both)+1.73

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

HF2

Cinnamon & Seed High-Fibre Pot

new

The densest pot in the range at 9.53 g fibre per 100 g — more than half again the legal threshold. Flaxseed is kept to 7 g here, well under the level that raises the cyanogenic glycoside question in LC1.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	85	44.5%	2.55 kg	£0.357
Quark, plain, fat-free	48	25.1%	1.44 kg	£0.173
Chia seeds (Salvia hispanica)	30	15.7%	900 g	£0.210
Oat bran	12	6.3%	360 g	£0.026
Milled flaxseed (linseed)	7	3.7%	210 g	£0.038
Psyllium husk powder	4	2.1%	120 g	£0.048
Chicory root fibre (inulin)	3	1.6%	90 g	£0.027
Ground cinnamon	2	1.0%	60 g	£0.024
Total	191 g	100%	5.73 kg	£0.904

Nutrition

	per 100 g	per pot
Energy	674 kJ / 162 kcal	1288 kJ / 309 kcal
Protein	13.03 g	24.89 g
Fat	6.65 g	12.7 g
of which saturates	0.82 g	1.56 g
Carbohydrate	7.68 g	14.67 g
of which sugars	2.7 g	5.15 g
Fibre	9.53 g	18.2 g
Salt	0.09 g	0.17 g

gluten (oats)milk 73% of a 250 ml cup 32.2% energy from protein fibre = 61% of the 30 g/day SACN reference ~£0.90 ingredients

Ingredients£0.90

Packaging£0.25

Cost per pot£1.15

→

At £3.00 wholesale£1.85 · 62%

30-pot batch£27.12

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 3.99 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 60 g ground cinnamon; 90 g chicory root fibre (dissolves, no hydration needed). Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 900 g chia seeds, 210 g milled flaxseed, 360 g oat bran, 120 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Portion. Scale 191 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein32.2% of energy from protein (needs 20%)+12.23

✓Source of protein32.2% of energy from protein (needs 12%)+20.23

✓High fibre9.53 g/100 g (needs 6) or 5.89 g/100 kcal (needs 3)+3.53

✓Source of fibre9.53 g/100 g (needs 3) or 5.89 g/100 kcal (needs 1.5)+6.53

✓Low sugars2.70 g sugars/100 g (max 5 g)+2.3

·Sugars-free2.70 g sugars/100 g (max 0.5 g)-2.2

·Low fat6.65 g fat/100 g (max 3 g)-3.65

·Fat-free6.65 g fat/100 g (max 0.5 g)-6.15

✓Low saturated fat0.82 g saturates/100 g (max 1.5 g) and 4.6% of energy (max 10%)

✓Very low salt0.089 g salt/100 g (max 0.1 g)+0.011

✓Low salt0.09 g salt/100 g (max 0.3 g)+0.21

·Saturated fat-free0.818 g saturates/100 g (max 0.1 g)-0.718

✓High omega-3 fatty acids3.64 g ALA/100 g and 2.25 g/100 kcal (needs 0.6 on both)+1.65

✓Source of omega-3 fatty acids3.64 g ALA/100 g and 2.25 g/100 kcal (needs 0.3 on both)+1.95

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Balanced everyday6 pots

The core of the range: six flavours at moderate calories and cost that still deliver the brand promise. Every one is high protein, high fibre, low sugars and no added sugar without being pushed to an extreme.

Raspberry & Vanilla Pot

reformulated

Was Recipe 1. The 5% yoghurt becomes a fat-free base plus quark and chia drops from 42 g to 34 g. Protein headroom on “high protein” goes from 1.06 percentage points to 14.5, and fat per pot falls by more than a third.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	100	45.2%	3.00 kg	£0.420
Quark, plain, fat-free	35	15.8%	1.05 kg	£0.126
Raspberries	35	15.8%	1.05 kg	£0.280
Chia seeds (Salvia hispanica)	34	15.4%	1.02 kg	£0.238
Oat bran	10	4.5%	300 g	£0.022
Lemon juice	4	1.8%	120 g	£0.012
Psyllium husk powder	2	0.9%	60 g	£0.024
Vanilla extract	1	0.5%	30 g	£0.060
Total	221 g	100%	6.63 kg	£1.182

Nutrition

	per 100 g	per pot
Energy	529 kJ / 127 kcal	1168 kJ / 280 kcal
Protein	10.9 g	24.09 g
Fat	4.9 g	10.83 g
of which saturates	0.6 g	1.32 g
Carbohydrate	6.62 g	14.63 g
of which sugars	3 g	6.63 g
Fibre	6.17 g	13.63 g
Salt	0.07 g	0.15 g

gluten (oats)milk 85% of a 250 ml cup 34.5% energy from protein fibre = 45% of the 30 g/day SACN reference ~£1.18 ingredients

Ingredients£1.18

Packaging£0.25

Cost per pot£1.43

→

At £3.00 wholesale£1.57 · 52%

30-pot batch£35.46

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.05 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 120 g lemon juice; 30 g vanilla extract. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 1020 g chia seeds, 300 g oat bran, 60 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Fruit layer. Put 35 g of raspberries into the bottom of each pot first, then ladle the mix cleanly on top. That gives the two-tone look through the clear PET.
Portion. Scale 186 g of mix into each pot on top of the fruit, for a finished weight of 221 g.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein34.5% of energy from protein (needs 20%)+14.46

✓Source of protein34.5% of energy from protein (needs 12%)+22.46

✓High fibre6.17 g/100 g (needs 6) or 4.87 g/100 kcal (needs 3)+1.87

✓Source of fibre6.17 g/100 g (needs 3) or 4.87 g/100 kcal (needs 1.5)+3.37

✓Low sugars3.00 g sugars/100 g (max 5 g)+2.0

·Sugars-free3.00 g sugars/100 g (max 0.5 g)-2.5

·Low fat4.90 g fat/100 g (max 3 g)-1.9

·Fat-free4.90 g fat/100 g (max 0.5 g)-4.4

✓Low saturated fat0.60 g saturates/100 g (max 1.5 g) and 4.3% of energy (max 10%)

✓Very low salt0.070 g salt/100 g (max 0.1 g)+0.03

✓Low salt0.07 g salt/100 g (max 0.3 g)+0.23

·Saturated fat-free0.598 g saturates/100 g (max 0.1 g)-0.498

✓High omega-3 fatty acids2.74 g ALA/100 g and 2.17 g/100 kcal (needs 0.6 on both)+1.57

✓Source of omega-3 fatty acids2.74 g ALA/100 g and 2.17 g/100 kcal (needs 0.3 on both)+1.87

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Cheddar & Chive Savoury Pot

reformulated

Was Recipe 2. Added salt cut from a teaspoon — about 6 g, a whole day's reference intake — down to 0.1 g, and cheddar from 25 g to 10 g. Salt falls from roughly 2.7 g per 100 g to 0.23 g, low enough for a lawful “low salt” claim.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Quark, plain, fat-free	100	53.0%	3.00 kg	£0.360
Fat-free Greek strained yoghurt (0%)	30	15.9%	900 g	£0.126
Chia seeds (Salvia hispanica)	26	13.8%	780 g	£0.182
Oat bran	14	7.4%	420 g	£0.031
Mild cheddar cheese, grated	10	5.3%	300 g	£0.065
Psyllium husk powder	4	2.1%	120 g	£0.048
Lemon juice	3	1.6%	90 g	£0.009
Dried chives, garlic powder	1.5	0.8%	45 g	£0.030
Sea salt	0.1	0.1%	3 g	£0.000
Total	188.6 g	100%	5.66 kg	£0.851

Nutrition

	per 100 g	per pot
Energy	665 kJ / 159 kcal	1254 kJ / 300 kcal
Protein	13.69 g	25.82 g
Fat	6.61 g	12.46 g
of which saturates	1.76 g	3.32 g
Carbohydrate	7.91 g	14.92 g
of which sugars	2.72 g	5.13 g
Fibre	6.65 g	12.54 g
Salt	0.23 g	0.43 g

gluten (oats)milk 73% of a 250 ml cup 34.4% energy from protein fibre = 42% of the 30 g/day SACN reference ~£0.85 ingredients

Ingredients£0.85

Packaging£0.25

Cost per pot£1.10

→

At £3.00 wholesale£1.90 · 63%

30-pot batch£25.53

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 3.90 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 3 g fine sea salt; 45 g dried chives and garlic powder; 90 g lemon juice. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Cheese. Fold through 300 g finely grated mild cheddar. Fold, do not whisk, or it will ball up.
Seeds and fibre. Rain in 780 g chia seeds, 420 g oat bran, 120 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Portion. Scale 189 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein34.4% of energy from protein (needs 20%)+14.4

✓Source of protein34.4% of energy from protein (needs 12%)+22.4

✓High fibre6.65 g/100 g (needs 6) or 4.18 g/100 kcal (needs 3)+1.18

✓Source of fibre6.65 g/100 g (needs 3) or 4.18 g/100 kcal (needs 1.5)+3.65

✓Low sugars2.72 g sugars/100 g (max 5 g)+2.28

·Sugars-free2.72 g sugars/100 g (max 0.5 g)-2.22

·Low fat6.61 g fat/100 g (max 3 g)-3.61

·Fat-free6.61 g fat/100 g (max 0.5 g)-6.11

·Low saturated fat1.76 g saturates/100 g (max 1.5 g) and 10.0% of energy (max 10%)

·Very low salt0.229 g salt/100 g (max 0.1 g)-0.129

✓Low salt0.23 g salt/100 g (max 0.3 g)+0.07

·Saturated fat-free1.761 g saturates/100 g (max 0.1 g)-1.661

✓High omega-3 fatty acids2.46 g ALA/100 g and 1.55 g/100 kcal (needs 0.6 on both)+0.95

✓Source of omega-3 fatty acids2.46 g ALA/100 g and 1.55 g/100 kcal (needs 0.3 on both)+1.25

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Cinnamon & Pumpkin Seed Pot

reformulated

Was Recipe 3. Fibre now clears 20 g comfortably where the original missed its own 20 g target at 19.9 g. The old name said “Toasted” while the spec said raw — the seeds should be heat-treated for pathogen control, so make the name true rather than correcting it towards raw.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Skyr, plain, fat-free	90	45.2%	2.70 kg	£0.450
Quark, plain, fat-free	50	25.1%	1.50 kg	£0.180
Chia seeds (Salvia hispanica)	26	13.1%	780 g	£0.182
Oat bran	12	6.0%	360 g	£0.026
Whey protein isolate, unflavoured	10	5.0%	300 g	£0.220
Pumpkin seeds (pepitas), raw	5	2.5%	150 g	£0.030
Psyllium husk powder	4	2.0%	120 g	£0.048
Ground cinnamon	2	1.0%	60 g	£0.024
Total	199 g	100%	5.97 kg	£1.160

Nutrition

	per 100 g	per pot
Energy	676 kJ / 162 kcal	1346 kJ / 322 kcal
Protein	16.63 g	33.09 g
Fat	5.65 g	11.25 g
of which saturates	0.81 g	1.6 g
Carbohydrate	7.7 g	15.32 g
of which sugars	3.06 g	6.08 g
Fibre	6.69 g	13.31 g
Salt	0.12 g	0.25 g

gluten (oats)milk 77% of a 250 ml cup 41.2% energy from protein fibre = 44% of the 30 g/day SACN reference ~£1.16 ingredients

Ingredients£1.16

Packaging£0.25

Cost per pot£1.41

→

At £3.00 wholesale£1.59 · 53%

30-pot batch£34.80

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.20 kg of the chilled dairy base into the mixing bowl (quark, plain, fat-free, skyr, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Protein first. Sift in 300 g of whey protein isolate and whisk it fully into the wet base before anything else goes in. Added later or too fast it forms dry lumps that will not disperse.
Flavours and solubles. Whisk in 60 g ground cinnamon. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 780 g chia seeds, 360 g oat bran, 120 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Seeds. Fold through 150 g pumpkin seeds (pepitas), raw. Use heat-treated seeds, not raw — raw seeds are a recognised salmonella route in a product with no cook step.
Portion. Scale 199 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein41.2% of energy from protein (needs 20%)+21.17

✓Source of protein41.2% of energy from protein (needs 12%)+29.17

✓High fibre6.69 g/100 g (needs 6) or 4.14 g/100 kcal (needs 3)+1.14

✓Source of fibre6.69 g/100 g (needs 3) or 4.14 g/100 kcal (needs 1.5)+3.69

✓Low sugars3.06 g sugars/100 g (max 5 g)+1.94

·Sugars-free3.06 g sugars/100 g (max 0.5 g)-2.56

·Low fat5.65 g fat/100 g (max 3 g)-2.65

·Fat-free5.65 g fat/100 g (max 0.5 g)-5.15

✓Low saturated fat0.81 g saturates/100 g (max 1.5 g) and 4.5% of energy (max 10%)

·Very low salt0.124 g salt/100 g (max 0.1 g)-0.024

✓Low salt0.12 g salt/100 g (max 0.3 g)+0.18

·Saturated fat-free0.807 g saturates/100 g (max 0.1 g)-0.707

✓High omega-3 fatty acids2.33 g ALA/100 g and 1.45 g/100 kcal (needs 0.6 on both)+0.85

✓Source of omega-3 fatty acids2.33 g ALA/100 g and 1.45 g/100 kcal (needs 0.3 on both)+1.15

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Blueberry & Lemon Pot

new

Blueberry brings more natural sugar than raspberry, so the fruit load is pulled back to 28 g to hold “low sugars” at 3.4 g per 100 g. Lemon does the lift instead.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	98	44.7%	2.94 kg	£0.412
Quark, plain, fat-free	40	18.3%	1.20 kg	£0.144
Chia seeds (Salvia hispanica)	33	15.1%	990 g	£0.231
Blueberries	28	12.8%	840 g	£0.252
Oat bran	12	5.5%	360 g	£0.026
Lemon juice	5	2.3%	150 g	£0.015
Psyllium husk powder	3	1.4%	90 g	£0.036
Total	219 g	100%	6.57 kg	£1.116

Nutrition

	per 100 g	per pot
Energy	547 kJ / 131 kcal	1199 kJ / 287 kcal
Protein	11.21 g	24.55 g
Fat	4.87 g	10.67 g
of which saturates	0.59 g	1.3 g
Carbohydrate	7.49 g	16.41 g
of which sugars	3.42 g	7.49 g
Fibre	6.17 g	13.52 g
Salt	0.07 g	0.16 g

gluten (oats)milk 84% of a 250 ml cup 34.2% energy from protein fibre = 45% of the 30 g/day SACN reference ~£1.12 ingredients

Ingredients£1.12

Packaging£0.25

Cost per pot£1.37

→

At £3.00 wholesale£1.63 · 54%

30-pot batch£33.48

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.14 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 150 g lemon juice. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 990 g chia seeds, 360 g oat bran, 90 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Fruit layer. Put 28 g of blueberries into the bottom of each pot first, then ladle the mix cleanly on top. That gives the two-tone look through the clear PET.
Portion. Scale 191 g of mix into each pot on top of the fruit, for a finished weight of 219 g.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein34.2% of energy from protein (needs 20%)+14.23

✓Source of protein34.2% of energy from protein (needs 12%)+22.23

✓High fibre6.17 g/100 g (needs 6) or 4.71 g/100 kcal (needs 3)+1.71

✓Source of fibre6.17 g/100 g (needs 3) or 4.71 g/100 kcal (needs 1.5)+3.21

✓Low sugars3.42 g sugars/100 g (max 5 g)+1.58

·Sugars-free3.42 g sugars/100 g (max 0.5 g)-2.92

·Low fat4.87 g fat/100 g (max 3 g)-1.87

·Fat-free4.87 g fat/100 g (max 0.5 g)-4.37

✓Low saturated fat0.59 g saturates/100 g (max 1.5 g) and 4.1% of energy (max 10%)

✓Very low salt0.073 g salt/100 g (max 0.1 g)+0.027

✓Low salt0.07 g salt/100 g (max 0.3 g)+0.23

·Saturated fat-free0.593 g saturates/100 g (max 0.1 g)-0.493

✓High omega-3 fatty acids2.69 g ALA/100 g and 2.05 g/100 kcal (needs 0.6 on both)+1.45

✓Source of omega-3 fatty acids2.69 g ALA/100 g and 2.05 g/100 kcal (needs 0.3 on both)+1.75

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Strawberry & Vanilla Pot

new

The most familiar flavour in the range and the cheapest fruit to source reliably. Same skeleton as N1 and N4, so all three share a single production method and only the fruit changes.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Fat-free Greek strained yoghurt (0%)	98	44.5%	2.94 kg	£0.412
Quark, plain, fat-free	40	18.2%	1.20 kg	£0.144
Chia seeds (Salvia hispanica)	33	15.0%	990 g	£0.231
Strawberries	30	13.6%	900 g	£0.210
Oat bran	12	5.5%	360 g	£0.026
Psyllium husk powder	3	1.4%	90 g	£0.036
Lemon juice	3	1.4%	90 g	£0.009
Vanilla extract	1	0.5%	30 g	£0.060
Total	220 g	100%	6.6 kg	£1.128

Nutrition

	per 100 g	per pot
Energy	541 kJ / 129 kcal	1189 kJ / 285 kcal
Protein	11.12 g	24.47 g
Fat	4.89 g	10.76 g
of which saturates	0.59 g	1.3 g
Carbohydrate	7.17 g	15.78 g
of which sugars	3.1 g	6.81 g
Fibre	6.09 g	13.39 g
Salt	0.07 g	0.16 g

gluten (oats)milk 85% of a 250 ml cup 34.4% energy from protein fibre = 45% of the 30 g/day SACN reference ~£1.13 ingredients

Ingredients£1.13

Packaging£0.25

Cost per pot£1.38

→

At £3.00 wholesale£1.62 · 54%

30-pot batch£33.84

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.14 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 90 g lemon juice; 30 g vanilla extract. Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 990 g chia seeds, 360 g oat bran, 90 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Fruit layer. Put 30 g of strawberries into the bottom of each pot first, then ladle the mix cleanly on top. That gives the two-tone look through the clear PET.
Portion. Scale 190 g of mix into each pot on top of the fruit, for a finished weight of 220 g.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein34.4% of energy from protein (needs 20%)+14.39

✓Source of protein34.4% of energy from protein (needs 12%)+22.39

✓High fibre6.09 g/100 g (needs 6) or 4.70 g/100 kcal (needs 3)+1.7

✓Source of fibre6.09 g/100 g (needs 3) or 4.70 g/100 kcal (needs 1.5)+3.2

✓Low sugars3.10 g sugars/100 g (max 5 g)+1.9

·Sugars-free3.10 g sugars/100 g (max 0.5 g)-2.6

·Low fat4.89 g fat/100 g (max 3 g)-1.89

·Fat-free4.89 g fat/100 g (max 0.5 g)-4.39

✓Low saturated fat0.59 g saturates/100 g (max 1.5 g) and 4.1% of energy (max 10%)

✓Very low salt0.073 g salt/100 g (max 0.1 g)+0.027

✓Low salt0.07 g salt/100 g (max 0.3 g)+0.23

·Saturated fat-free0.591 g saturates/100 g (max 0.1 g)-0.491

✓High omega-3 fatty acids2.68 g ALA/100 g and 2.07 g/100 kcal (needs 0.6 on both)+1.47

✓Source of omega-3 fatty acids2.68 g ALA/100 g and 2.07 g/100 kcal (needs 0.3 on both)+1.77

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

Cocoa & Vanilla Pot

new

Cocoa powder, not chocolate — so it stays no-added-sugar. Cocoa is itself 27% fibre, which is why this pot reaches 8.18 g per 100 g without extra psyllium.

Ingredients

Ingredient	per pot	%	×30 batch	cost
Quark, plain, fat-free	95	49.5%	2.85 kg	£0.342
Fat-free Greek strained yoghurt (0%)	45	23.4%	1.35 kg	£0.189
Chia seeds (Salvia hispanica)	28	14.6%	840 g	£0.196
Oat bran	12	6.2%	360 g	£0.026
Cocoa powder	5	2.6%	150 g	£0.045
Psyllium husk powder	3	1.6%	90 g	£0.036
Chicory root fibre (inulin)	3	1.6%	90 g	£0.027
Vanilla extract	1	0.5%	30 g	£0.060
Total	192 g	100%	5.76 kg	£0.921

Nutrition

	per 100 g	per pot
Energy	622 kJ / 149 kcal	1194 kJ / 286 kcal
Protein	13.1 g	25.15 g
Fat	5.4 g	10.37 g
of which saturates	0.94 g	1.8 g
Carbohydrate	7.89 g	15.15 g
of which sugars	2.92 g	5.61 g
Fibre	8.18 g	15.7 g
Salt	0.08 g	0.16 g

gluten (oats)milk 74% of a 250 ml cup 35.2% energy from protein fibre = 52% of the 30 g/day SACN reference ~£0.92 ingredients

Ingredients£0.92

Packaging£0.25

Cost per pot£1.17

→

At £3.00 wholesale£1.83 · 61%

30-pot batch£27.63

How to make it — one 30-pot batch

Set up. Wash, dry and sanitise every bowl, whisk, scale, scoop and pot. Record the fridge temperature on the batch sheet before you start — this is a raw, no-cook product, so surface hygiene is the whole of your microbiological control.
Weigh the base. Scale 4.20 kg of the chilled dairy base into the mixing bowl (fat-free greek strained yoghurt (0%), quark, plain, fat-free). Whisk 2 minutes until completely smooth and free of lumps. Start the clock: the batch should be sealed and back in the fridge within 30 minutes.
Flavours and solubles. Whisk in 150 g cocoa powder, sifted; 30 g vanilla extract; 90 g chicory root fibre (dissolves, no hydration needed). Get these fully dissolved now — once the fibre goes in the mix is too thick to correct seasoning.
Seeds and fibre. Rain in 840 g chia seeds, 360 g oat bran, 90 g psyllium husk powder slowly while stirring. Then stir continuously for a full 3 minutes with a stiff spatula so every seed is coated in wet base — this is what stops dry clumps forming as it sets.
Hydration rest — 10 minutes. Leave the bowl undisturbed for exactly 10 minutes so the chia and any flax begin to swell. Cover it. Keep it in the coolest part of the room and count this time against your 30-minute limit out of the fridge.
Second stir. Stir hard for 1 minute to break up the seed clusters that settle during the rest. The mix should look uniform with no dry pockets.
Portion. Scale 192 g into each of the 30 pots.
Seal and code. Snap the lids on immediately. Label each pot with the batch code and the use-by date before it leaves the bench — coding later is how traceability fails an audit.
Chill overnight. Straight into the fridge at 1–4 °C. Record the time in. Overnight suits these well: the pots need about 4 hours to reach a spoonable set, so an evening batch is fully firm by morning. Leave a gap between pots on the shelf for the first hour so they cool quickly rather than insulating each other.
Record before you leave. Complete the batch sheet now, not in the morning: input batch numbers for every ingredient, quantities, start and finish times, fridge temperature, and who made it. The use-by date is calculated from tonight, not from tomorrow's delivery.
Morning — check and load. Check each pot for a separated watery layer and for lid doming. You cannot stir a sealed pot, so a badly separated batch is a reject — log it rather than sending it. Take the fridge temperature, load into chilled boxes with ice packs, and record the temperature again on the delivery note when it reaches the stockist.

Claims this pot can legally carry

✓High protein35.2% of energy from protein (needs 20%)+15.19

✓Source of protein35.2% of energy from protein (needs 12%)+23.19

✓High fibre8.18 g/100 g (needs 6) or 5.49 g/100 kcal (needs 3)+2.49

✓Source of fibre8.18 g/100 g (needs 3) or 5.49 g/100 kcal (needs 1.5)+5.18

✓Low sugars2.92 g sugars/100 g (max 5 g)+2.08

·Sugars-free2.92 g sugars/100 g (max 0.5 g)-2.42

·Low fat5.40 g fat/100 g (max 3 g)-2.4

·Fat-free5.40 g fat/100 g (max 0.5 g)-4.9

✓Low saturated fat0.94 g saturates/100 g (max 1.5 g) and 5.7% of energy (max 10%)

✓Very low salt0.082 g salt/100 g (max 0.1 g)+0.018

✓Low salt0.08 g salt/100 g (max 0.3 g)+0.22

·Saturated fat-free0.940 g saturates/100 g (max 0.1 g)-0.84

✓High omega-3 fatty acids2.60 g ALA/100 g and 1.75 g/100 kcal (needs 0.6 on both)+1.15

✓Source of omega-3 fatty acids2.60 g ALA/100 g and 1.75 g/100 kcal (needs 0.3 on both)+1.45

✓With no added sugarsno mono- or disaccharides added and nothing used for its sweetening properties

A word on the high-fibre pair. HF1 and HF2 deliver 18 g of fibre — around 60% of the SACN adult reference value of 30 g a day, in one breakfast. That is deliberate for a product positioned on fibre, but it is well above what most people are used to, and the tolerance failure mode is additive across chia, oat bran, psyllium and inulin. Both pots spread the load across three or four fibre types rather than loading one, which helps. Consider an on-pack line such as “new to high-fibre foods? introduce gradually”, and note there is no legal maximum here — this is commercial judgement, not a regulatory limit.

What the research changed

Findings that moved the formulations, most consequential first. Every one links to the UK government source it rests on.

Critical — Your use-by clock starts at production, not at delivery

Making on Monday evening and delivering Tuesday morning means the pot is already 12 hours old when it reaches the shelf. On a 48-hour life validated from production, the stockist gets roughly a day and a half of selling time, not two days. Print the use-by from the production date and make sure whoever writes the labels understands that — dating from despatch would overstate the life by half a day and put you outside your own validated shelf life. It also means your shelf-life study (action D1–D5) has to be run on pots held the same way: made in the evening, chilled overnight, then transported.

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Important — Overnight chill is good for texture but raises two quality risks

The 4-hour set means an evening batch is properly firm by morning, which is a real advantage over same-day production. But a 12-hour hold on a yoghurt-and-seed matrix invites syneresis — whey separating out as a watery layer on top — and in the fruit-layered pots the raw berries bleed colour into the base and soften. Neither is a safety problem; both look like a defect on shelf. Run one batch of each variant through a full overnight hold and photograph them in the morning before you commit to the range. If separation shows, raising the chia or psyllium slightly, or switching the fruit to a purée, both help.

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Important — Evening production changes what the council will want to see

An overnight hold followed by a morning delivery run adds two control points to your HACCP that a same-day operation would not have: the unattended overnight chill, and the cold chain in the vehicle. Your fridge needs a min/max thermometer or a logger so you can evidence it held 1–4 °C while nobody was watching, and the delivery needs chilled boxes and a temperature recorded on the delivery note. Expect the EHO to ask about both.

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Critical — 25 g of milled flaxseed in one pot is a cyanogenic glycoside question you have to answer

Linseed contains cyanogenic glycosides, and milling releases them. Reported levels run roughly 100–370 mg HCN equivalents per kg. At a mid-range 250 mg/kg, the 25 g of milled flaxseed in LC1 delivers around 6 mg of cyanide equivalents in a single pot, against an EFSA acute reference dose of 20 µg/kg body weight — about 1.4 mg for a 70 kg adult. German consumer advice has long capped ground linseed at roughly 15 g per portion. You asked for that recipe to be left untouched and it has been, but this is not a labelling nicety: get a certificate of analysis for total cyanogenic glycosides from your flaxseed supplier before you make this one, and be prepared to cut the loading.

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Critical — Raw seeds in a chilled product with no kill step is a Salmonella route

Raw pumpkin seeds, raw sunflower seeds and raw milled flaxseed are recognised Salmonella vehicles, and there is no heat step anywhere in a cold-assembled yoghurt pot. Your original Recipe 3 name said “Toasted” while the ingredient list said raw — the safer resolution is to make it true and buy heat-treated seeds, rather than to correct the name towards raw. Whichever you choose, your HACCP needs a documented control: either a validated heat treatment or an approved supplier with a per-lot certificate of analysis.

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Critical — Any pot containing stevia must carry “with sweetener” next to its name

Annex III of assimilated Reg. 1169/2011 requires the words “with sweetener(s)” to accompany the name of the food for any product containing a permitted sweetener — and “with sugar(s) and sweetener(s)” if it contains both. LC1 and LC2 contain steviol glycosides, so their names on pack must read “… with sweetener”. There is a second trigger to watch: if added polyols such as erythritol ever exceed 10% of the product, the label must also carry “excessive consumption may produce laxative effects”, which is not a phrase you want on a breakfast product.

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Important — You are sitting on an omega-3 claim nobody had noticed

“High omega-3 fatty acids” requires 0.6 g of ALA per 100 g and per 100 kcal. Chia is roughly 17.8 g ALA per 100 g and flaxseed about 22.8 — so all the chia and flax pots clear it, and LC1 clears it roughly five times over. For a chia-and-flax product this is arguably a stronger and more distinctive shelf message than “high protein”, which every competitor also has. It needs the same lab verification as the rest.

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Important — Two ingredient figures in the first draft of this workbook were wrong, and it changed the answer

An adversarial re-check caught them, and they are worth recording because they show how fragile these margins are. Quark had been entered with 0.5 g of fibre per 100 g — plain quark is a dairy product and contains none. And the chia row combined the highest protein figure on the market with a low fat and a very low carbohydrate figure, a combination matching no real label. Corrected to a single internally consistent supplier declaration (23 g protein, 29 g fat, 8.8 g carbohydrate, 28 g fibre, which reconciles exactly to its own declared 444 kcal), two of the pots fell below the “high fibre” threshold and had to be reformulated. The whole range was then rebuilt on the corrected figures. Nothing here substitutes for lab analysis.

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Critical — No chia pot can ever be “low fat” — that is arithmetic, not opinion

Chia seeds are around 29 g fat per 100 g — published figures range from about 25 to 31 depending on origin and supplier. The legal ceiling for a “low fat” claim is 3 g per 100 g of finished product. At the 35–48 g of chia your recipes use, the pot carries 10–14 g of fat from chia alone before anything else goes in. This is why your Recipe 4 sits at 11.04 g fat per 100 g while being sold as “Low-Fat”. The only way to a genuine low-fat pot is to carry the fibre with something else — which is what the two fat-free pots do, using psyllium husk (0.5 g fat/100 g) and chicory fibre (0 g).

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Critical — Drop bamboo fibre if it is anywhere on your ingredient shortlist

It returns zero results on both the GB novel foods register and the GB regulated product applications register. Zero hits is not evidence that it is fine — it only means it has never been authorised. Bamboo shoots have food history in the EU; fibre milled from bamboo culms does not obviously have pre-1997 history. If it is novel and unauthorised it cannot lawfully be used at all. Psyllium, inulin, oat bran and apple fibre carry no such doubt.

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Important — Your 20 g fibre target is roughly two-thirds of a whole day's fibre in one breakfast

SACN's Carbohydrates and Health sets the UK adult reference value at 30 g of fibre a day. A 20 g pot is 67% of that in a single sitting, and delivered through fermentable fibres it is a reliable route to bloating and complaints. The legal “high fibre” threshold is only 6 g per 100 g, or 3 g per 100 kcal — all five pots clear it comfortably at 9–17 g per pot. I have formulated to 30–58% of the daily value rather than 67%, which keeps every claim and loses nothing on shelf. Recipe 4 stays at 17.4 g because you asked for it untouched.

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Important — The fibre claim has a second route that your original spec was missing

Assimilated Reg. 1924/2006 allows “high fibre” on either 6 g per 100 g or 3 g per 100 kcal. That second route is what rescues the lighter pots: LF1 has 5.47 g per 100 g — under the first threshold — but 8.22 g per 100 kcal, so it qualifies with nearly three times the margin it needs. Low-calorie products should always be tested against both.

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Important — If you sweeten with stevia or erythritol, “no added sugar” is a legal precondition, not a marketing choice

In food category 01.4 (flavoured fermented milk products) sweeteners are permitted “only in energy-reduced products or with no added sugar.” Add sugar and the sweetener itself becomes unlawful. All five pots are formulated with no added sugar, so you are fine — but the two things are locked together, so it cannot change later without re-checking. Steviol glycosides are capped at 100 mg/kg expressed as steviol equivalents, not 100 mg/kg of the commercial preparation, which is a common overdosing error.

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Important — Check the grade of any stevia you buy — one form is illegal in Great Britain

E 960a, E 960b and E 960c are authorised in GB. E 960d (glucosylated steviol glycosides) is authorised in Northern Ireland only and is not legal in Great Britain. If your supplier is EU-based, an EU-legal product may be GB-illegal. Ask for the E number on the specification, not just “stevia”.

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Important — You may make no health claim of any kind for psyllium

Neither “psyllium” nor “Plantago” appears anywhere in the authorised health claims list. No cholesterol claim, no regularity claim, no “keeps you fuller”. There is a second trap: ispaghula husk is psyllium, and it is a licensed medicine in the UK (Fybogel). Presenting a psyllium food with laxative or regularity messaging risks it being classified as a medicinal product by presentation. Keep psyllium purely functional in your copy — it is a texture and fibre ingredient, nothing more.

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There is a real health claim available on oat beta-glucan — but you are not close to it yet

The authorised wording is “Oat beta-glucan has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.” — both sentences, because under Article 14 the authorised wording is not optional. It is the single most valuable claim available to a product like this. It needs at least 1 g of beta-glucan per portion plus a statement that the effect comes from 3 g a day. Oat bran is typically 5–8% beta-glucan, so 1 g means roughly 13–20 g of oat bran per pot — more than the 10–13 g in these recipes. If you want the claim, raise the oat bran and get a certificate of analysis from your supplier stating the actual beta-glucan content. Do not assume it.

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Chia stays exactly as it is, and that is good news

The GB novel food entry authorises chia in “dairy products (including yoghurt) and analogues” and in “puddings that do not require heat treatment at or above 120 °C” with no maximum inclusion level. The old “do not exceed 15 g per day” statement was removed and must not appear on your label. The one binding requirement is the designation: your ingredient list must say exactly “Chia seeds (Salvia hispanica)”.

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Oats are a named allergen, and that decides which pots can go “free-from”

Annex II entry 1 reads “cereals containing gluten, namely: wheat …, rye, barley, oats or their hybridised strains, and products thereof.” Oat bran is caught. Five of the fourteen — HP2, both fat-free pots and both low-carbohydrate pots — contain no oats, so they carry milk as their only allergen. That is a genuine commercial asset worth putting on the spec sheet, and it is worth keeping at least one of each category oat-free for exactly that reason. The other nine carry milk and gluten. A “gluten-free” claim would need specially produced gluten-free oats at 20 mg/kg or less, and the oats would still have to be declared as an allergen — the two obligations are independent.

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Carbohydrate content can go in the table, but not on the front of the pack

There is no authorised “low carbohydrate” claim, and only claims on the authorised list may be used. Repeating the mandatory carbohydrate figure inside the nutrition declaration is not a claim. Featuring “only 3.3 g carbs!” on the front is, because it states or implies a beneficial nutritional property — and an unauthorised one. Keep the number in the table.

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Provenance

What was checked, and against what.

What	Source		Tier
Legal thresholds for every claim	Assimilated Reg. (EC) No 1924/2006, Annex	link ↗	UK government
Energy conversion factors (fibre at 2 kcal/g)	Assimilated Reg. (EU) No 1169/2011, Annex XIV	link ↗	UK government
Salt = sodium × 2.5; carbohydrate excludes fibre	Assimilated Reg. (EU) No 1169/2011, Annex I	link ↗	UK government
The 14 allergens, including oats	Assimilated Reg. (EU) No 1169/2011, Annex II	link ↗	UK government
Chia authorisation and mandatory designation	GB novel foods register, entry NOVEL-27	link ↗	UK government
Sweetener maximum levels and the “no added sugar” condition in category 01.4	Assimilated Reg. (EC) No 1333/2008, Annex II	link ↗	UK government
E 960a–d authorisation status in GB	FSA regulated products register; approved additives and E numbers	link ↗	UK government
“With sweetener(s)” and the polyol laxative warning	Assimilated Reg. (EU) No 1169/2011, Annex III	link ↗	UK government
Absence of any authorised psyllium claim	GB Nutrition and Health Claims Register	link ↗	UK government
Authorised health claims list	Assimilated Reg. (EU) No 432/2012, Annex	link ↗	UK government
Oat beta-glucan cholesterol claim	Assimilated Reg. (EU) No 1160/2011	link ↗	UK government
30 g/day adult fibre reference value	SACN, Carbohydrates and Health (2015)	link ↗	UK government
Gluten-free / oats condition	Assimilated Reg. (EU) No 828/2014	link ↗	UK government
Per-100 g ingredient composition — the one non-government input	UK retailer and supplier label declarations (CoFID is government-published but ships only as a spreadsheet that could not be read here)	link ↗	NOT a government source