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Yogurt: Not just for breakfast anymore

Kai Ryssdal May 2, 2014
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Greek yogurt is, to most members of the general public, solely a healthy breakfast option. But a new line of products from Chobani seems to say that breakfast isn’t the only time to eat yogurt.

Greek yogurt sales have slowed in recent years by as much as six percent, which is why Chobani is experimenting with desserts and cooking ingredients that use Greek yogurt in new ways.

“Yogurt for breakfast totally makes sense, but it’s become so old-school now,” says Bloomberg Business reporter Venessa Wong. “It’s still the exciting growth area in the yogurt market.”

Wong visited the cafe in New York City that Chobani runs as a testing ground for new savory yogurt concoctions. The smoked salmon bagel she ordered, for example, was topped with a cream cheese spread made from Greek yogurt.

“I didn’t know yogurt could be used as a cream cheese substitute,” Wong said.

Chobani has found that its cafe’s busiest hours are the lunch hours from 1-3 p.m. Its least busiest time of the day: 7:30-9:30 a.m.

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