Food Business News - April 21, 2015 - (Page 12)

Innovation insights from Chobani The Greek yogurt maker is on a mission to push the boundaries of the category nnovation at Chobani is driven by D.N.N.A. - products must be "delicious, nutritious, natural and accessible." Since founder Hamdi Ulukaya unveiled the company's first cup of Greek yogurt in 2007, the brand and category have burgeoned in the United States. But Greek yogurt consumption is still behind that of European markets, said Michael Gonda, vice-president of communications at Chobani. "There are also large segments of the consumer population that aren't consuming Greek yogurt," Mr. Gonda said. "One area is toddlers and kids. Not a whole lot of great options in that space. As part of our mission to reach new consumers, we created in January a pouch designed just for tots." Chobani Tots Greek Yogurt pouches were part of a comprehensive product launch I 12 FOODBUSINESS NEWS ® unveiled at the beginning of the year. The company also introduced Chobani Kids Greek Yogurt pouches and expanded several product lines, including Chobani Greek Yogurt Oats, which combines Greek yogurt with steel-cut oats, ancient grains and fruit; Chobani Flips, featuring Greek yogurt packaged with mix-ins such as nuts and dark chocolate; Chobani Simply 100 Greek Yogurt, which contain 100 calories per cup; and Chobani Indulgent, a line of Greek yogurt desserts. Chobani is set to debut two new core Greek yogurt varieties: mixed berry and coffee. "Hamdi has always been ultimately the final taster, the final approval for each of our new products," Mr. Gonda said. "That still remains today." In an interview with Food Business News, Mr. Gonda discussed how the brand leverages consumer insights to develop new products and push the boundaries of the Greek yogurt category. "Obviously we have grown a lot since that first cup was made," he said, "but we're a small team of people who are completely obsessed with yogurt. We are completely obsessed with making better food for more people, and we're really obsessed with finding new ways for people to enjoy yogurt and new consumers who will enjoy it." In addition to reaching new regions and reaching new consumers, Chobani is focused on increasing daypart consumption and usage occasions for yogurt. "When we're comparing ourselves to more mature yogurt markets in Europe, we're seeing yogurt consumed throughout the day - for breakfast, used in lunch, in the afternoon as snacks, cooked with dinner, used as desserts," Mr. Gonda said. "It really is a great staple ingredient and a great alternative to a lot of things Americans use as staples right now. So we're doing a lot to really push day part consumption." To expand the brand's reach throughout the day, Chobani has launched two different prepackaged platforms. One is Chobani Greek Yogurt Oats. "This is an awesome platform that really solved that need for a healthy, filling breakfast," Mr. Gonda said. "We've included gluten-free, whole grain oats in our Chobani Greek yogurt. It has 10 grams of protein, 10 grams of whole grains and 3 grams of fiber. It came from the insight that people were already making overnight oats with Chobani, but they wanted something prepackaged." The other pre-packaged item is Chobani Flips. Mr. Gonda called Flips the anchor April 21, 2015

Table of Contents for the Digital Edition of Food Business News - April 21, 2015

Food Business News - April 21, 2015
Wal-Mart eyeing improvements
Drought dilemma for California agriculture
Antibiotics under greater scrutiny
Table of Contents
Web Contents
Editorial - Food’s share of spending declines
Reheating meat sales
A record year for specialty food sales
Innovation insights from Chobani
Target hires merchandiser to reinvent its food business
McDonald’s moves toward simpler ingredients
Tyson Foods to close Georgia plant
Bottled water drove beverage market growth in 2014
I.F.F. plans to buy Ottens Flavors
F.D.A. challenges Kind under ‘healthy’ labeling rules
U.S. organic food sales rise 11% in 2014
Daily’s to build bacon plant
Iconic hot sauce brand, assets acquired
Washington - Antibiotics under greater scrutiny
Health and Wellness - Subtracting sugar from formulations
Ingredient Innovations - Positive fiber signs from Europe
Study links fiber, whole grains to reduced risk of death
Dairy Business News - Hydrocolloids: Managing moisture and more
Ingredient Marketplace 2015
New Food Products
Ingredient Market Trends - Another new chapter for C.W.B.
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 21, 2015