Sales of Greek yogurt are booming, benefiting from a perception that the food is healthier than regular yogurt and other snacks.
“It’s an indulgent texture, but it’s also guilt-free,” said David J. Browne, a senior analyst for Mintel International Group, a consumer research firm.
Greek yogurt has certainly been healthy for the economy in New York. Two of the leading brands, Chobani and Fage, have their main production plants in upstate New York and are expanding their operations.
Alpina Foods, the United States arm of a major South American dairy company, is building a $20 million plant in Batavia to make Greek yogurt topped with granola. And state economic development officials are said to be negotiating with another major food maker to set up a dairy products plant in the same area, creating the possibility for what one executive called a “yogurt cluster.”
To read the rest of the story, please go to: New York Times