Causing A Stir
Greek yogurt producer Chobani offers a spoonful of goodness
The fastest growing “culture” in our dairy aisles these days is Greek yogurt. Its tart flavour and thick, creamy texture is leaving standard yogurt lovers with a tough decision on grocery day. Boasting a number of nutritional upsides, this probiotic dream has now made its way to Canadian soil.
Chobani is at the forefront of this growing trend. The New York-based company’s “master yogurt maker,” Mustafa Dogan, combines his selection of natural, live and active cultures with milk from local farmers. The yogurt then goes through a strenuous straining process to give it the thick consistency, which yogurt lovers are finding to be a welcoming change.
This new yogurt is free of synthetic growth hormones, has twice the protein of regular yogurt, and is gluten-free. If that doesn’t impress you, it’s also made with 100 per cent real fruit, with flavours including strawberry, peach, black cherry and pomegranate.
Chobani’s Greek yogurt is also gaining popularity with those who are lactose intolerant. The straining process used by the brand, which removes 95 per cent of the lactose within the yogurt, makes it easier to digest.
Visiting their website gives you an idea of their light and upbeat attitude towards the yogurt industry, while also offering recipes that feature the yogurt. The company’s love for the product flows throughout the welcoming site, so much so that you become engrossed in how Hamdi Ulukaya, the founder, started this Greek yogurt revolution in 2005 in New York State. They chose the name Chobani from the Greek word “chopani,” meaning shepherd; and that’s exactly what the company is doing, herding people to their side of the fence.