Greek culture from the USA
Thanks to Emily Schildt (Chobani) and Laura Krusza (Fleishman-Hillard) for sending me a few samples of the Chobani Greek Yoghurt range to try. With nearly 400K likes on Facebook it certainly seems to already be a very popular yoghurt in the USA. It's definitely more creamy than the usual yoghurts I get from the supermarket and it's nice to see it has real fruit inside. I believe there are a few Australian and New Zealand packaged yoghurts that also include real fruit so Chobani will be up against some existing competition I suspect to try and crack the market. For me I sort of like seeing the fruit through a clear container rather than being hidden inside the packaging so I know where to dip my spoon to get at the tasty bits. I'm still in two minds if I like the creamier and thicker texture to what I'm used to eating. I'd generally use Greek yoghurt to make tzatziki but not generally eat on its own. The fruit does tend to help break down the creaminess, especially if you mix it all up from the bottom.
SNAPSHOT REVIEW:
PROS: Only natural ingredients, No preservatives, No artificial flavours, Apparently twice the protein of regular yoghurts, Low in fat, So far available in NSW Woolworths
CONS: Made in the US instead of Australia, Can it also be organic? I don't think all flavours are available in Australia?
MUST TRY: Other flavours to work out which one I prefer — The VerryBerry sounds like it might be my preferred one to try with raspberries, blueberries and strawberries.
—
Chobani Greek Yoghurt samples
Passion Fruit or Passionfruit in Australia — seeds included which I don't mind
Mango
Pineapple
Blueberry — fruit is down the bottom
No artificial sweeteners and preservatives
Around 10% sugar although less than 2% fat and high in protein
No comments:
Post a Comment