KENYA – Meru University of Science and Technology (MUST) has launched Ka-Mero camel milk yoghurt, a groundbreaking health-promoting dairy product developed by the University’s researchers.
The yoghurt is obtainable in handy packaging sizes of 250 ml, 500 ml, and 1 litre, with pure, banana, strawberry, and vanilla flavours.
The revolutionary yoghurt was formally launched on twenty fourth June 2026 on the fifth Meru University of Science and Technology International Conference (MUSTIC 2026), marking a serious milestone within the University’s journey to rework scientific analysis into market-ready merchandise that enhance lives and create financial alternatives.
Ka-Mero Camel Milk Yoghurt harnesses the distinctive dietary and therapeutic advantages of camel milk, sometimes called a “superfood.” Camel milk comprises as much as 5 instances extra Vitamin C than cow’s milk and is extremely digestible, making it appropriate for a variety of shoppers.
Research has proven that camel milk possesses quite a few health-promoting properties, together with anti-diabetic, antimicrobial, hypoallergenic, and immune-supporting traits.
It has additionally attracted international consideration for its potential position in supporting the administration of autism spectrum problems and different well being circumstances.
By reworking this extremely nutritious useful resource right into a scrumptious yoghurt, MUST is making wholesome indigenous meals extra accessible to shoppers whereas including worth to Kenya’s camel milk trade.
The growth of Ka-Mero Camel Milk Yoghurt was made doable by funding from the National Research Fund (NRF) for multidisciplinary, multi-institutional analysis.
The venture represents a profitable collaboration involving: Meru University of Science and Technology (Lead Institution), Jomo Kenyatta University of Agriculture and Technology (JKUAT), Tharaka University and Ngamia Milk Suppliers Ltd.
The consortium can be working carefully with pastoral communities via partnerships with Anolei Women Cooperative Society and Tawakal Women Cooperative Society in Isiolo County, guaranteeing that the innovation immediately advantages camel milk producers and native communities.
Additionally, researchers on the Institute of Indigenous Foods have additionally developed a variety of value-added camel milk-based beauty merchandise underneath the Ka-Mero model, together with face and physique lotions,lip balms, soaps and shampoos.
These merchandise capitalize on the pure anti-ageing, moisturizing, and antimicrobial properties of camel milk, creating further market alternatives and increasing the utilization of indigenous sources.
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