Bio or BA yogurt is made using different cultures, called bifidus and acidophilus. We first saw thse cultures in France in the mid 1980s and decided to have a go. We recognised that not everybody wanted the very sharp taste that comes with traditional yogurt and we also realised that some flavours can be swamped if the yogurt base is too acidic. We did lots of experiments and in the end we found that we could make a mild fat-free yogurt with no additives and which still had good body and flavour. Delicate, fibrous fruits such as gooseberry or apricot work well in this base. The two yogurt makers who came up with the recipe were called Brian (Dee) and Andrew (Baines), so at the time we went with the name "BA". The new EU guidelines call for the term "Bio", so that is why we had a name change a couple of years ago.
The French have gone strongly down the road of making health claims for Bio yogurts. For many, the jury is still out; in fact the EU has now banned any advertising which focusses on any medical advantages associated with Bio cultures. We have had a different approach and used these cultures because of their yogurt-making properties and the taste of the end-product. The only health claim that we can make with confidence is that we know a local sheep farmer in Brighouse who nurses sick lambs with natural bio yogurt and he says is works miracles! Even more curiously, we know some burns-units in hospitals use it on areas where the skin has been lost. It's a tricky area and clearly one for a lot more discussion yet.