
Trioni co-founder Laurence Harris with Chelsea FC’s Club Nutritionist Nick Broad at Chelsea’s Academy
Welsh milk drinks arrive at Chelsea FC
19th February 2008, 10:31am
Academy and youth players at Chelsea FC’s football academy are drinking Daioni organic flavoured milk, as part of a new supply deal which sees Pembrokeshire produced drinks taking part in their match preparations.
Daioni, Welsh for 'goodness', is made by Trioni Ltd, which launched its flavoured organic milk in 2003, initially as an alternative to the fizzy sugary drinks generally available for children.
Available in four flavours – chocolate, strawberry, banana, and cranberry & raspberry – the drinks are low in fat and sugar with no artificial colours or preservatives.
Chelsea FC's Club Nutritionist, Nick Broad explained why milk is a crucial part of a sportspersons diet: "Milk can be described as the perfect recovery drink. Numerous, recent scientific studies have now described the benefits of consuming milk before and after training sessions. As a great tasting, organic milk drink, Daioni milkshakes provide our academy players with a convenient way of helping their muscles recover after demanding training sessions and matches whilst also meeting the clean, whole foods nutritional philosophy of Chelsea FC."
Minister for Rural Affairs, Elin Jones, commented on the deal: "Trioni's deal with Chelsea FC is yet another example of the entrepreneurship of Welsh producers and the high esteem in which our products are held across all industry and business sectors. We have a proud sporting tradition in Wales and I am delighted Daioni is helping to nourish young sporting talent."
Daioni also counts Tottenham Hotspur football club, the Welsh Rugby Union and several top rugby clubs among its fans, while another Premiership team, Bolton Wanderers has also expressed an interest in supplying the drinks to its players.
Initially trialled in schools in Pembrokeshire, Daioni is now available across the UK as well as in Dubai, Eire, Greece, Malta, Cyprus and Australia.
Words Clare Riley 0 comments