Traditional recipes

Chobani to Introduce Sriracha and Chipotle Yogurt

Chobani to Introduce Sriracha and Chipotle Yogurt


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To keep growing, Chobani plans to expand to sweet and spicy combinations

Sriracha Mango and Chipotle Pineapple will be the newest additions to Chobani’s popular ‘Flip’ yogurts in 2016.

In response to a slowdown in Greek yogurt sales and in an effort to promote its continued growth, Chobani is preparing to launch a new line of flavors for 2016, “all aimed at getting people eating more yogurt throughout the day,” according to BuzzFeed.

Two notable flavors that will be part of the lineup are savory-spicy frontiers, playing with the classic sweet and savory pairing. Sriracha Mango and Chipotle Pineapple are to be introduced to Chobani’s ‘Flip’ series, which offers yogurt and toppings in two separate compartments. According to TIME, Sriracha Mango features low-fat mango yogurt with, “sriracha-coated rice crisps, mini sesame sticks, and roasted and salted cashew pieces,” and Chipotle Pineapple features low-fat pineapple yogurt with chipotle-flavored granola, “smoked almonds, and pumpkin seeds.”

Chief Marketing and Brand Officer of Chobani, Peter McGuinness, tells BuzzFeed, “We think these sweet and spicy things are very interesting. Very interesting.” A jalapeño variety is supposedly in the works. In addition to Sriracha Mango and Chipotle Pineapple, Chobani plans to launch 14 other products at the start of 2016, including a Peanut Butter and Jelly Flip and limited-edition flavors Peppermint Flip, Apple Cinnamon, and Maple.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Chobani Flip Chipotle Pineapple

Chobani, as a long-time disordered consumer of yogurt, let me be the first to gently deliver this message: knock it off. For starters, you’re making Dannon and Yoplait feel bad. They’ve only just discovered that you can make cake into a flavor for people who think cake is shameful and want to capitalize it. You’re just going to confuse them. Also, I’m pretty sure that Bobby Flay has a monopoly on the concept, flavor, feeling, and etymology of “chipotle,” so you’ll be hearing from his lawyers. But all that aside, I like what you’re doing here. Really! You’re bringing sexy back, or at least gently leading it to that elusive ground where it can never quite find footing: the breakfast table. There’s probably a market for that. No, the sriracha boat hasn’t sailed yet. Sure, there’s some intersectionality between bros who are still filming YouTube videos about how much sriracha they can eat at once but who still crave the right amount of probiotics. This yogurt could fill that void. Theoretically. And while I didn’t find sriracha mango in my local store, presumably because of the crushing demand, I was able to source an elusive chipotle pineapple.

So you’ve stuffed smoked almonds, chipotle-flavored granola, and roasted pumpkin seeds into a pineapple yogurt. It sounds like a recipe for disaster, a $14 cocktail, or a $18 brunch item. Through some sort of alchemy, it manages to spread throughout all of those items. Spicy and sweet items are an established power couple, regardless of the meal. In that vein, there’s nothing wrong with the chipotle granola- it’s a pretty clever way to incorporate the chipotle beyond a crass squirt of hot sauce, although the purist in me would have preferred to see lacy slices of candied pepper as the package represented. The yogurt’s thick creamy texture, as Greek yogurts tend to err, cloaks the spice a great deal, but the afterburn lingers on.The almonds are the chief aberrant feature that need to leave promptly. They taste like what’s left and scraped off after a magnificent barbecue. They’re abrasive in an otherwise balanced breakfast, as if Tony the Tiger crashed a perfectly good tea party with Lucky the Leprechaun and the Froot Loops Toucan. Get out of here, almonds. You’re not wanted here. Be that as it is, though, the rest of the party is solid for a traditionally decent yogurt and I hope that it rouses the other brands out of their cake ruts into a new era of yogurt flavors Noosa’s Colorado-limited Blackberry Serrano and this could catch on well.


Watch the video: Chobani Yogurt Drink (May 2022).


Comments:

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