Up here in New York’s hinterlands, our Target stores have snack bars with Pizza Hut pizzas, or maybe a Starbucks if they’re really classy. At a planned store in Manhattan’s Tribeca neighborhood, they plan some classier offerings in the snack bar. Target has partnered with yogurt brand Chobani to open a cafe featuring “Chobani’s signature Greek yogurt and hand-selected, artisanal ingredients.” [More]
If you’re going to casually advertise that your competitor’s product contains an insecticide, you should probably expect to get sued. Just ask the lawyers at General Mills, who are none to happy about Chobani ads claiming that Yoplait’s competing yogurt contains a product used to “kill bugs.”
Back in 2008, things were different in the yogurt aisle: Chobani hadn’t yet stirred up consumer tastes with its thick Greek-style yogurts, and Yoplait, owned by General Mills, had more than a third of the market. Since then, consumers have gone Greek yogurt-mad, and Yoplait isn’t selling as well, now comprising less than a quarter of the market. How is Yoplait coping? By selling its own version of Greek yogurt, of course. [More]
Last year, fungal contamination in yogurt made in Chobani’s new plant in Idaho led to problems with their products distributed nationwide. These problems ranged from “this yogurt tastes funny” to in-fridge explosions to dozens of illnesses that consumers attributed to the yogurt. Now, the Idaho plant’s local newspaper has learned that the state government may have known about the mold contamination long before any yogurts were pulled from stores. [More]
Food companies put nutrition information on the labels of their products, and we consumers assume that information is, you know, true. Maybe naively so. When tests by our calorie-crunching colleagues down the hall at Consumer Reports showed that there was more sugar in Whole Foods’ plain Greek yogurt than the label claimed, the grocery chain pulled the product from shelves. [More]
Greek yogurt is not made in Greece. Sure, this has caused manufacturers of the thick dairy product some legal problems in the United Kingdom, but most consumers are savvy enough to know that the name describes a type of yogurt, not a point of origin. Right? Well, two men in New York City are suing two major producers of Greek yogurt, accusing them of deceptive advertising. [More]
While perusing junk food blogs, which is a requirement of this job, we came across an interesting fact in an otherwise edifying review of a new product from Ben & Jerry’s, Cherry Garcia-flavored Greek frozen yogurt. This is not to be confused with the company’s regular frozen yogurt in the Cherry Garcia flavor, which also exists. The thing is…why does one have a lot more protein than the other? [More]
If you like the texture and protein content of Greek yogurt, but don’t like the prices and want to avoid products thickened with milk powder, there’s another option that is often cheaper: make your own at home. No, we don’t mean fermenting your own yogurt from scratch, though that isn’t very hard either. Start with plain regular yogurt and strain it yourself, which somehow still costs less per ounce than buying a whole container of Greek yogurt. [More]
Despite the best efforts of U.S. politicians like Sen. Chuck Schumer, it appears that the stalled shipment of Chobani Greek yogurt destined for the mouths of American athletes competing in the Winter Olympics in Sochi, Russia is still grounded on our shores. But chin up, fans — even without the helpful protein boost, our brave athletes are forging ahead. [More]
It’s not only the media in Sochi that are finding Russian reality a harsh one ahead of the Winter Olympics. Imagine you’re a world-class athlete, with a lean machine of a body that is finely tuned to the highest degree of athleticism. What that body wants, it gets. Unless it’s Greek yogurt. [More]
We label all sorts of products with country names — Italian ice, French dressing, Swedish meatballs — regardless of where they were made, or even if they have any actual ties to the country being name-checked. But a court in the UK has ruled that Chobani can’t label its product as “Greek Yogurt” because it is made in the U.S. [More]
Have your Chobani yogurts tasted kind of weird recently? You aren’t alone. Yogurt lovers all over the country have reported oddness that ranges from “that tastes a little off” to “AAAAH WHY IS MY YOGURT CUP BULGING?!” After receiving (and deleting) a lot of complaints on their Facebook page, the company quietly pulled affected batches from stores, but there’s no official recall on. [More]
Greek yogurt is a delicious dairy product that’s produced by taking regular yogurt and straining it to a delicious, protein-rich thickness. The thing is, though, all of that straining means that you’re straining something out of the yogurt. That something is more than water: it’s post-fermentation liquid called acid whey. For every three or four ounces of milk that enter a yogurt plant, one ounce of acid whey leaves. They can’t dump it in sewage systems or waterways, and at least one manufacturer actually pays local farmers to take the liquid whey away and do something with it.
Americans are crazy for Greek yogurt. Thicker than the yogurts we’re used to, the dairy treats come in pre-flavored and unflavored versions, and it seems like every dairy brand and grocery chain has their own version. Not all Greek yogurts are made in the same way, though. The normal method is to make yogurt, then strain the additional liquid whey, producing a denser product. This results in a product with about twice the protein of regular yogurt, but less calcium. That’s what most consumers probably picture when they pick up a container of Greek yogurt off the shelf. The huge demand for the products means that some manufacturers are finding other ways to get that thick texture and high protein content.