But what is going into other people's yogurts that is more than three ingredients? And how do you guys then reformulate to make sure that it still tastes as good, that it still lasts on shelf? I mean, that must be quite a challenge.

It is a challenge.

We have a team of experts and we go and we learn from the best.

So for this product, We went to Greece, we went to all the culture houses and we went to understand which cultures deliver what the properties that we are looking for.

So if we want creaminess, What culture do we use to give us the creaminess? What culture do we give us to give the texture that we're looking for or the gloss from the product? So it is understanding which ingredients you use.

Then from a process point of view, this is not the strained, but we also have our strained yogurt, which is a specific old method of making yogurt the way they used to make it in the old days.

And it's using that technology.

How do you actually know?