Yodelay Yogurt LLC is an innovative food technology company infused
with the perfectionist spirit of a Swiss artisan. The Company was
established by famous regional confectioner Markus Candinas and H
Global LLC in 2011. Yodelay invested almost 7 years in crafting, planning,
refining, setting up global supply chains and building, to open its first
custom factory in Madison, Wisconsin, and the response from the
marketplace has been acclaim.
In its first year after production began, Yodelay won the coveted blue
ribbon for its Raspberry yogurt at the 2017 American Cheese Society
Judging and Competition. Then, Yodelay did what has never been done
before and swept all 5 awards at the 2018 World Champion Cheese
Competition with near perfect scores. It was this recognition that
brought people to call Yodelay Yogurt “the best yogurt in the world.”
And when the World Championships were next held in 2020, Yodelay
continued to deliver and won yet again.
Yodelay capitalizes on the every‐increasing demand for both specialty and all‐natural foods in America. For its
dairy products, Yodelay uses only A2 certified milk for a better tasting, healthier, and more digestible experience
(See “The Technology of A2 Milk” Below) The company has been growing the business both organically by
building a dedicated and increasingly discriminating customer base as well as with innovative technology,
aggressive and creative marketing strategies that will help propel the business into a nationally competitive
brand.
Monies from the current equity financing will allow the company to more than double its production footprint
while facilitating the company’s bringing on line of specialty equipment to produce in high enough quantity to
meet the high volume production demands of national retailers. Perhaps just as importantly to the evaluation
of the company, the new capitalization enables three new innovative food‐tech products: a first of its kind, nondairy,
low calorie, and delicious whipped product to replace traditional whipped cream, as well as a non‐dairy
Swiss yogurt, and a drinkable traditional product.
We truly hope that you will enjoy our yogurt as much as our families do and in being an investor in Yodelay that
you might feel that sense of satisfaction in delivering to the world something, healthy, pure, and wonderful.

Why Does Yodelay only use A2 Milk?
This has everything to do with protein and what people typically call “lactose‐intolerance.”  Scientists have
determined that in most cases what people experience as lactose intolerance is caused by a very small but critical
difference in the composition of a milk protein.
Casein is the largest group of proteins in mammal milk, making up about 80% of the total protein content. There
are multiple forms of casein in milk, including beta‐casein, which is the most common. Beta‐casein also comes in
several different forms, among which are A1 beta‐casein and A2 beta‐casein.
The two beta‐casein proteins are almost identical, each containing 209 amino acids: the building blocks of any
protein. The only difference between A1 and A2 protein chains is in the 67th amino acid.
It is in this position that we find that A1 has a histidine amino acid, while A2 has a proline amino acid. Here, at
amino acid 6, is where science believes that milk protein sensitivity and intolerance problems may begin.
That one amino acid change means when the A1 protein is broken down, it can create the peptide BCM‐7 which
has been shown to have effects on digestive system function and cause inflammation of the gut. However, the
proline found in A2 milk is protective and prevents BCM 7 from reaching the body.
Yodelay’s milk supplier, Voegeli Farms – a 6th ‐generation family operation – uses GeneSeek Technology for
genetic testing. The Voegeli herd is comprised of multi‐generation Brown Swiss breed cows and they fall almost
exclusively within the A2 genetic variant. Still, all calves are pre‐tested for the presence of A1 variant DNA prior
to being introduced into the milk‐production process.
Yodelay is presently engaged in vetting potential third‐party organizations that can independently certify our milk
and dairy product line as exclusively A2.

THE TOTAL RAISE IS $34.5MM WITH A 31% EQUITY OWNERSHIP IN THE PARENT COMPANY BY THE CAPITAL GROUP. 
IF YOU ARE INTERESTED IN LEARNING MORE ABOUT THIS OPPORTUNITY PLEASE MESSAGE ME HERE OR FEEL FREE 
TO EMAIL ME AT [email protected].  I CAN ALSO BE REACHED BY PHONE AT (608) 738-4383