Chobani, a New York-based company that specializes in strained yogurt products, has proceeded with the launch of a delicious new range of drinkable yogurts that are completely devoid of sugar but still manage to be packed with delicious flavor.
The Chobani 'Zero Sugar' collection of drinkable yogurts utilize natural sugar alternatives and also happen to be free of preservatives and lactose whilst managing to pack high levels of calcium, making them undeniably nutritious. These drinkable yogurts are available in four tempting flavors that comprise strawberry cheesecake, mixed berry, peaches and cream and milk and cookies.
High in proteins and loaded with abundant amounts of probiotics, these drinkable yogurts are crafted via a process of natural fermentation. They fit in nicely among the rest of Chobani's yogurt offerings in that they are made with all-natural, non-GMO ingredients.
Image Credit: Chobani
What's Driving This Trend
- Sugar-free Beverages
- The rise of Chobani's 'Zero Sugar' drinkable yogurts highlights the trend towards sugar-free beverages that still offer delicious flavors.
- Probiotic-rich Products
- Chobani's 'Zero Sugar' yogurt beverages tap into the trend of consumers seeking out probiotic-rich products for their health benefits.
- Natural Sugar Alternatives
- The use of natural sugar alternatives in Chobani's drinkable yogurts aligns with the trend of consumers looking for healthier, natural sweeteners.
Who This Affects Most
- Dairy Alternative
- Chobani's 'Zero Sugar' yogurt beverages create disruptive innovation opportunities in the dairy alternative industry by offering a sugar-free, yet flavorful option.
- Health Food and Beverage
- The launch of Chobani's 'Zero Sugar' drinkable yogurts caters to the growing health food and beverage industry with its probiotic-rich and preservative-free formulation.
- Functional Beverage
- Chobani's 'Zero Sugar' yogurt beverages align with the functional beverage industry by providing a high-protein and probiotic-packed option that supports digestive health.
