World Dairy Diary

New Turkey Hill Frozen Yogurt Flavors

greek-baklava-frozen-yogurtTurkey Hill Dairy has announced four limited edition flavors of Greek frozen yogurt – Baklava, Lemoni Biskoti, Raspberry Chokolata, and Sea Salt Caramel Truffle.

Baklava: Will be offered January through March, and contains vanilla Greek frozen yogurt with crunchy baklava pieces and a honey cinnamon swirl.
Lemoni Biskoti: Will be offered April through June, and includes lemon cream Greek frozen yogurt with a lemon shortbread swirl.

Raspberry Chokolata: Will be offered July through September, and contains raspberry Greek frozen yogurt with chocolaty slivers.

Sea Salt Caramel Truffle: Will be offered October through December, and contains caramel Greek frozen yogurt with sea salted caramel truffles.

Source: Penn Live

Chobani to Partner with Cornell University

ChobaniChobani, Inc. and Cornell University have announced a partnership to promote innovation in dairy and food science.

Made possible by a $1.5 million gift from Chobani to the University, the partnership marks an important step in elevating the broader dairy industry and New York State’s role as a Greek Yogurt leader through innovative research and reinforces Chobani’s continued focus on manufacturing and quality.

“This partnership will strengthen the science behind New York’s dairy industry and help us better accomplish our land-grant mission to bring new information, technologies and a well-prepared workforce to this expansive industry,” said Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences. “Our goal is not only high-quality dairy products, but also economic growth in communities that need it the most.”

Yogurt, including high-protein Greek Yogurt, has become an economic powerhouse in upstate New York. New York production now accounts for 70 percent of all Greek Yogurt sales and the state surpasses California as the country’s top yogurt producer.

Chobani’s gift will establish a research and training program that will support graduate student research along with work force development in dairy quality.

Chobani’s gift is part of the “Cornell Now” campaign, which is rallying private support for the Ithaca campus and Weill Cornell Medical College in anticipation of the University’s sesquicentennial in 2015. To date, the “Cornell Now” campaign has reached more than 85 percent of its $4.75 billion goal for fundraising.

Source: Chobani, Inc.

Yoplait Relaunches Greek Brand

YoplaitGeneral Mills has relaunched Yoplait Greek yogurt with a new formula, packaging and advertising.

Yoplait’s new formula will adhere to the authentic Greek straining methods. Yoplait hopes to gain an edge by making sure the fruit is fully blended. Also, the formula has a milder taste profile than some competing brands.

Yoplait has already gotten momentum from its Yoplait Greek 100-calorie variety, which was launched last year and uses the same method as the new regular Greek version. The product has helped General Mills reach 8% Greek yogurt share this year, up from 5.9% last year, while market leader Chobani has seen its share decline to 38.6% from 45.7%, according a recent report from Sanford C. Bernstein. Greek represents 45% of the total yogurt market, according to Bernstein.

Source: Advertising Age

YoCrunch Goes to Danone

YoCrunchDanone, the parent company of U.S. dairy processor Dannon, has acquired 100% of YoCrunch’s share capital.

Founded in 1985, YoCrunch makes yogurt with crunchy toppings packaged separately, in part through licensing agreements with well-known national brands such as M&Ms and Oreo. Danone’s press release called YoCrunch “the market leader of the yogurt with toppers segment.”

According to Danone’s statement, “This acquisition will advance Danone’s ambition to further develop yogurt consumption by notably expanding the various ways in which Americans can enjoy yogurt. It will strengthen its offer in the United States by widening its range of products. The move will also enable Danone to benefit from YoCrunch’s unique expertise in compartmentalized packaging, developed in the company’s plant in Naugatuck, Conn.”

YoCrunch has one plant in Naugatuck and another in Batavia, N.Y.

Source: Dairy Foods

Chobani awarded USDA school lunch Greek yogurt contract

Chobani has been selected as the product of choice for the US Department of Agriculture (USDA) Greek yogurt pilot program, after successfully undercutting bids from a number of rival Greek yogurt manufacturers.

Read more here.

Source: Dairy Reporter

Starbucks Partners with Dannon

starbuckslogoStarbucks has announced a partnership with Danone to create yogurt products labeled with the Starbucks-owned Evolution Fresh brand.

The yogurt, dubbed “Evolution Fresh, inspired by Dannon,” will be sold in Starbucks stores by 2014 and will hit major grocery stores by 2015.

The first co-created product will be a ready-to-eat Greek yogurt parfait.

Starbucks’ foray into yogurt is part of a strategic plan devised several years ago by Starbucks CEO Howard Schultz to evolve the nation’s leading coffee chain into a better-for-you brand. Schultz wants Starbucks products to be as frequently purchased at a grocery store as a Starbucks store.

The plan puts the recently acquired Evolution Fresh brand into the spotlight and moves it firmly and strategically beyond the juice business. Starbucks also has recently expanded into the tea business via its purchase of Teavana and into the fine pastry business with its purchase of La Boulange.

Source: USA Today

Yopa! to be Sold at Subway

Yopa greek yogurtYopa! Authentic Greek Yogurt will now be sold at Subway restaurants nationwide.

The availability of Yopa! at Subway marks the chain’s entrance into the Greek yogurt category.

Yopa! will be included on the chain’s Fresh Fit menu, which features items designed to meet the needs of those with active lifestyles who are looking for more nutritious meal options, according to the company. The most popular Yopa! flavor, strawberry with nine whole grain granola, will be the only yogurt available at the chain, and includes 190 calories, 13 grams of protein and two grams of fat.

Source:< /strong>

Bids Sought for Greek Yogurt in Schools

greek yogurtThe U.S. Department of Agriculture is seeking bidders to supply Greek yogurt for the National School Lunch Program in New York and three other states as a pilot program for the 2013-14 school year.

Schools in Arizona, Idaho and Tennessee will also participate in the experiment, which is open to Greek yogurt suppliers anywhere in the country.

U.S. Sen. Charles Schumer, D-N.Y. announced in January he successfully petitioned the USDA to experiment with the use of Greek — or strained — yogurt, which has more protein than the regular yogurt that’s already in use by schools.

The USDA is asking vendors to bid on supplying 4-ounce and 32-ounce containers.

Two of the four states — New York and Idaho — are major producers of Greek yogurt.

According to Schumer, if the pilot program is cost effective, it could be expanded nationwide.

Source:, Brian Tumulty, Washington Bureau

Chobani Introduces New Products

Chobani FlipChobani will release several new products for 2013. The company introduces Chobani Flip and Chobani Champions Tubes to its line.

Chobani Flip follows the trend of ingredient mix-ins for yogurt. Each container’s lid can be flipped to reveal a side compartment with flavored mix-ins. The 5.3-ounce containers come in these flavor pairings: Vanilla Golden Crunch — vanilla nonfat yogurt with cornflakes, honey oats and pecans; Key Lime Crumble — Key Lime low-fat yogurt with graham crumble and white chocolate; Strawberry Sunrise — strawberry nonfat yogurt with honey oats; Honey Beenana — honey low-fat yogurt with banana; Almond Coco Loco — coconut low-fat yogurt with dark chocolate and sliced toasted almonds; and Raspberry Choco Fix — vanilla chocolate chip low-fat yogurt with raspberries.

New to the Champion’s line are Tubes, squeezable on-the-go authentic Greek-style yogurt geared towards children. It comes in four kid-friendly flavors: Jammin’ strawberry, Chillin’ cherry, Rockin’ blueberry and Swirlin’ strawberry banana.

Source: Dairy Foods

Chobani Named Processor of the Year

Dairy Foods has selected Chobani, based in Norwich, N.Y., as the 2012 Processor of the Year! Dairy Foods will present the award during the International Dairy Food Association’s Dairy Forum, Jan. 27 to 30, 2013 in Orlando, Fla.

Selection was based on:
• Market leadership position
• New product development
• Marketing initiatives
• Plant expansion
• Community involvement

Source: Dairy Foods

Expansion at Commonwealth Dairy

Commonwealth Dairy, a joint venture between Ehrmann USA Holding’s, a U.S. subsidiary of Ehrmann AG, and Commonwealth Yogurt has announced a $12-million expansion. The Vermont company produces Greek yogurt and a branded product, Green Mountain Creamery.

The expansion will add 23,000 square feet to the facility to house a new processing line, new warehouse space, a new filling machine, fermentation tanks, wastewater treatment improvements and new whey processing and packaging equipment.

The new processing line will be used solely for packaging yogurt cups for children, said Tom Moffitt, Commonwealth Dairy’s President and CEO.

Source: Brattleboro Reformer

Cuomo Wants to Help N.Y. Dairies Grow

Yesterday, N.Y.’s Governor Cuomo held the first “Yogurt Summit” where he announced plans to ease expansion regulations for dairy farmers.

Governor Cuomo announced plans that would allow dairies to grow beyond 200 cows without facing a stringent set of regulations. Currently any dairy operation in the state with more than 200 cows must obtain a Concentrated Animal Feeding Operation (CAFO) permit. If regulations are eased as anticipated, this limit will be raised to 300 cows.

According to the Department of Environmental Conservation, 501 farms in New York hold a CAFO permit. Each of these permits comes at a cost to the producer ranging between $50,000 and $150,000 according the New York Farm Bureau.

At current production levels, despite being the fourth largest state for milk volume, New York does not anticipate it will be able to meet the demands of its expanding processing industry. Within the state, there are 29 yogurt plants. Fage and Chobani have already expanded production in rural counties. PepsiCo too, has made a move to get in on the action, launching a joint venture with a German company to open a plant in Batavia, N.Y.

Source: Hoard’s Dairyman; by Amanda Smith, Associate Editor

Simplait Has Just Six Ingredients

Yoplait Simplait is a new yogurt with just six ingredients.

“Consumers are continually looking for new and different ways to enjoy the refreshing goodness of yogurt,” Yoplait Simplait associate marketing manager Rachel Ringel said. “There has been an increasing demand for simpler ingredient lists, but one thing remains constant — taste is the most important.”

Yoplait Simplait will be available nationwide this month in four flavors — strawberry, vanilla, peach and blackberry — and has a suggested retail price of 90 cents per single-serve cup.

Source: Drug Store News

Muller Yogurt Available in Northeast Market

Muller brand yogurt is now available from retailers in 17 locations in the Northeast and Mid-Atlantic states.

Markets include Buffalo, New York City, Boston, Philadelphia, Hartford/New Haven, Providence, Harrisburg, Norfolk/Portsmouth, Greensboro, Scranton/Wilkes Barre, Richmond, Roanoke and Washington, D.C.

Muller “Corner,” “Greek Corner” and “FruitUp” are “premium yogurt products that have never before been available to U.S. consumers,” according to a news release from Pepsico, Muller’s partner in Project Wave.

“It started rolling out a couple of weeks ago. Product will be shipped from the Muller dairy facility in Germany until the Batavia facility is open next year,” Pepsico spokesperson Heather Gleason stated in an e-mail.

Flavors and varieties of Muller Corner include blueberry, strawberry, crispy crunch and chocolate flakes. Greek Corner features yogurt with names such as honeyed apricot and carmelized almonds.

FruitUps include peach passion fruit, strawberry, cherry, lemon, raspberry and blueberry. The fruit is added to the top of the yogurt container so it can be scooped out, swirled or mixed, according to the news release.

Source: The Daily News Online

Chobani to Receive Grant

Chobani Inc. will receive up to a $1.5 million grant to help expansion. The N.Y. state Jobs Now program will fund the grant.

The $88.5 million expansion involves acquiring 100 acres next to the facility and building an 80,000-square-foot addition. The project is expected to create 450 new full-time permanent jobs.

Greek-style yogurt, which takes more milk to produce than traditional yogurt, has become an economic engine upstate. Chobani buys 25 million gallons of milk a week from local farmers, creating an annual economic impact of $300 million, according to Dairy Management Services.

Source: Albany Time’s Union

New Office in N.C. for Chobani

Chobani Greek Yogurt is planning to open offices in Charlotte, N.C. that will be home to their North American Sales Headquarters.

“Not only is Charlotte my favorite city, it’s a great fit for Chobani,” said Kyle O’Brien, Executive Vice President of Sales, Chobani Global Holdings, Inc. “It’s home to talented people as well as amazing networking opportunities and cultural amenities. Plus we’re excited to get involved in the Charlotte community.”

As part of its long-term growth plans in the Charlotte market, Chobani plans to expand its current sales force from 17 to approximately 60 positions by the end of 2013. The average salary for the new positions will be approximately $70,000 and will include retail analysis, trade marketing sales support and direct sales jobs.

Chobani’s “Nothing but Good” philosophy, which includes supporting local farmers, job creation and community outreach, will be instrumental at their new site as the company begins to form roots in the Charlotte community.


Athenos Greek Yogurt Discontinued

Kraft Foods Inc. is discontinuing its Athenos line of Greek yogurt after barely two years.

The Northfield, Ill.-based company did not specify why it decided to end the line last month. Athenos Greek yogurt was launched in the fall of 2010, with full national distribution by early last year.

Greek yogurt has surged in popularity in recent years in large part because of its nutritional benefits. Fans also say they like the texture, which is richer than the variety that dominated the U.S. market for so long The thickness is achieved when whey is strained from the yogurt, leaving a creamier yogurt high in protein and low in fat.

A report by Citigroup Global Markets found that Greek yogurt now accounts for a quarter of the $4.1 billion in annual yogurt sales. The nation’s No. 1 and No. 2 Greek yogurt brands — Chobani and Fage, respectively — have both been expanding their plants as a result of the growing popularity.

“Although we had a loyal following of Athenos Greek yogurt fans, we have decided to refocus our efforts on innovating new products,” Kraft said in a statement. The company declined to say whether sales failed to meet expectations.

Kraft is in the process of preparing to split into two publicly traded companies. One will focus on its international snack brands while the other will concentrate on its North American grocery business.

Source: Bloomberg Businessweek

Chobani Named Official Yogurt

The U.S. Olympic Committee (USOC) has named Chobani the official packaged yogurt provider to the USOC and Team USA through 2014. The top yogurt brand in the United States represents not only a new sponsor, but also a new category addition, for the USOC.

“Through its ongoing commitment to creating healthy products and promoting healthy lifestyle choices, we know Chobani will be a great partner in the effort to support the competitive aspirations of current and future Team USA athletes,” said Lisa Baird, chief marketing officer for the Colorado Springs, Colo.-based USOC, which serves as both the National Olympic Committee and National Paralympic Committee for the United States.

Under the agreement, Chobani products will bear the Team USA and Olympic rings logo. The brand’s SKUs will also be made available to every athlete living or training at official U.S. Olympic Training Centers in Colorado Springs’ Chula Vista, Calif.; and Lake Placid, N.Y.

“We know that Chobani plays an important role in the diets of so many people — from America’s top athletes training to perform at the highest levels, to those consumers looking to live a healthful lifestyle,” noted Hamdi Ulukaya, president, CEO and founder of Chobani, a brand of Norwich, N.Y.-based Agro-Farma.

“[W]e expect [Chobani] products to become a significant part of the Team USA athlete diet,” added Alan Ashley, the USOC’s chief of sport performance. “Chobani will play an important role by providing high-quality protein to our athletes, especially in the recovery phase, when the addition of protein has muscle-building effects.”

Source: Progressive Grocer

Greek Frozen Yogurt Introduced

Famous ice cream maker, Ben & Jerry’s, has introduced a delicious new line of Greek Frozen Yogurts.

The four new flavors include:

  • Strawberry Shortcake: Strawberry Greek Frozen Yogurt with Shortbread Pieces
  • Raspberry Fudge Chunk: Raspberry Greek Frozen Yogurt with Fudge Chunks
  • Banana Peanut Butter: Banana Greek Frozen Yogurt with Peanut Butter Swirls
  • Blueberry Vanilla Graham: Blueberry & Vanilla Greek Frozen Yogurt with Graham Cracker Swirls

“They’re refreshing, they’re fruity, and they are exactly the taste that fans expect from Ben & Jerry’s,” said Kirsten Schimoler, one of the Flavor Gurus behind the development of Greek Frozen Yogurt. Schimoler, 25, proudly boasted the R&D team’s efforts: “It’s nice to have a wholesome indulgence that fits within my personal eating habits AND tastes great.”

The product, still regarded as an indulgent dessert, reaps the benefits of containing real Greek yogurt.

The four flavors are being released this month in pints as well as select flavors in mini-cups at retailers nationwide. The 300 Ben & Jerry’s Scoop Shops across the country will feature Greek Frozen Yogurt as well as a variety of menu items including smoothies, parfaits and other treats this spring.

Source: Ben & Jerry’s

Greek Yogurt Just Getting Started

Chobani, the maker of Greek yogurt in upstate New York, thinks that the Greek yogurt trend has just gotten started.

Its plant already pumps out 1.5 million cases of the thick yogurt every week, and pallets are stacked four stories high in the chilled warehouse. But like other Greek yogurt makers, Chobani is expanding.

Greek yogurt now accounts for a quarter of the total yogurt market after a dizzying growth spurt that is especially apparent here in the heart of upstate New York. The nation’s No. 1 and No. 2 Greek yogurt brands — Chobani and Fage, respectively — are both expanding plants within 60 miles of each other, and another company is building a plant in western New York. The expansions come as the big U.S. yogurt makers are focusing on Greek products, too.

While the quick growth has some hallmarks of a food fad — think cupcakes or bubble tea — the long-term investments point to a widespread industry belief that many Americans will continue to like their yogurt a bit richer.

“I personally do not believe that the yogurt story has started yet. I believe the yogurt story in this country is about to start,” Chobani’s founder, Hamdi Ulukaya, said during an interview in his office. “The magnitude hasn’t started yet.”

The company said production will increase from 1.5 million cases a week to more than 2 million when the current $134 million expansion is completed this year. Another $128 million Chobani plant being built 2,000 miles west in Twins Falls, Idaho, will add still more.

About 60 miles northeast, the Greek company Fage (pronounced FA’-yeh) is in the early stages of doubling the capacity of its 3-year-old plant in Johnstown, N.Y. to about 160,000 tons of yogurt annually.

The NPD Group, a consumer marketing research firm, reports that Greek yogurt appeals most to adult females and that it’s more popular in smaller and higher-income households.

“I think that you’re going to see a very high level of innovation in the yogurt category generally and in Greek yogurt specifically over the next 6 to 12 months,” General Mills chief executive officer Kendall J. Powell told a conference call with analysts last month.

Source: Copyright 2012 Associated Press, Wall Street Journal

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