Meru University of Science and Technology unveils Ka-Mero camel milk yoghurt

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 available in convenient packaging sizes of 250 ml, 500 ml, and 1 litre, with natural, banana, strawberry, and vanilla flavours.

The innovative yoghurt was officially launched on 24th June 2026 at the 5th Meru University of Science and Technology International Conference (MUSTIC 2026), marking a major milestone in the University’s journey to transform scientific research into market-ready products that improve lives and create economic opportunities.

Ka-Mero Camel Milk Yoghurt harnesses the exceptional nutritional and therapeutic benefits of camel milk, often referred to as a “superfood.” Camel milk contains up to five times more Vitamin C than cow’s milk and is highly digestible, making it suitable for a wide range of consumers.

Research has shown that camel milk possesses numerous health-promoting properties, including anti-diabetic, antimicrobial, hypoallergenic, and immune-supporting characteristics.

It has also attracted global attention for its potential role in supporting the management of autism spectrum disorders and other health conditions.

By transforming this highly nutritious resource into a delicious yoghurt, MUST is making healthy indigenous foods more accessible to consumers while adding value to Kenya’s camel milk industry.

The development of Ka-Mero Camel Milk Yoghurt was made possible by funding from the National Research Fund (NRF) for multidisciplinary, multi-institutional research.

The project represents a successful 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 is also working closely with pastoral communities through partnerships with Anolei Women Cooperative Society and Tawakal Women Cooperative Society in Isiolo County, ensuring that the innovation directly benefits camel milk producers and local communities.

Additionally, researchers at the Institute of Indigenous Foods have also developed a range of value-added camel milk-based cosmetic products under the Ka-Mero brand, including face and body creams,lip balms, soaps and shampoos.

These products capitalize on the natural anti-ageing, moisturizing, and antimicrobial properties of camel milk, creating additional market opportunities and expanding the utilization of indigenous resources.

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