Introduction Of Chobani Greek Yogurt

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Introduction Chobani Greek Yogurt was founded in 2005 by Hamdi Ulukaya, who discovered an unmet demand of healthy, sustainable, and tasty yogurt. He also felt that American yogurt was “too sugary and watery” (Ulukaya, 2013). Therefore, Hamdi founded Chobani with the goals of making socially responsible, delicious, and healthy yogurt accessible to all, regardless of income or location (Cleveland, 2013). Their ideal is that “every food maker has the responsibility to provide people with better options”, and Hamdi insists; “if we can’t do it better, we don’t do it at all” (Chobani). Chobani believes that producers are directly responsible for impacting the environment and local communities. Therefore, they are continually trying to limit their footprint as much as possible. Within five years, Chobani was worth $1 billion (Adamson, 2014). By 2011, they had started to expand internationally. Today Chobani employs over 2,000 people (AFP, 2014) and leads with a 45.7% market share of U.S. Greek Yogurt with an annual turnover of roughly $1.6 billion (Statista). Greek Yogurt is extremely popular in the U.S., representing 36% of total yogurt sales in 2013 (Statista). Chobani’s primary competition includes Dannon, Yoplait, and Fage (Thomson, 2013). Why Chobani? Chobani realizes their vision by producing Greek yogurt through four processes, with the slogan, “how we make our product matters…a cup of yogurt won’t change the world, but how we make it might” (Chobani). First, they source

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