Yogurt has been my primary weekday breakfast for at least a decade, probably more. I recently switched to Chobani for one reason: Flavor. It tastes rich and creamy like it should be bad for you, but it's not (true of most Greek yogurt). With Chobani, the actual flavors are not just the typical yogurt ones (blueberry, strawberry, etc...) but also include things like pineapple and mango. Plus the packaging is familiar if you've been eating fruit on the bottom yogurt. there's not a little container off to the side to mix in. That sounds minor, but I don't want to rearrange my fridge because my yogurt needs more realestate.

Most American yogurt is pretty dreadful. When I did an exchange program in Germany in the 1990's, my host family fed me some Swiss yogurt. I'm sure it wasn't "Greek style" or "low-fat", but man it was some of the best yogurt I have ever had in my life. I have been trying various custard varieties ever since in an attempt to get that European style flavor, but all of them are poor imitations.

Last time I checked Chobani had enough sugar in them, they come with mixed-in fruit. I much prefer Fage total, I call it "real" as in full-fat yougurt, lowest carb/sugar of any other competing products, very high in protein too.

Chobani has plain yogurt, as well.

The nutritional content of Greek yogurt is definitely behind some of the craze. But those nutritional benefits aren't unique to Chobani; they're something that all of the Greek yogurts share. Chobani has somehow managed to grow faster than the rest of the sector. For instance, Chobani has crushed Fage, the incumbent market leader. Fage grew 58% last year... which sounds good. But in the Greek yogurt business if you're not growing 100%, you're not even maintaining your market share. Chobani grew 258% last year.

> The nutritional content of Greek yogurt

So, I'm Greek and like Greek yoghurt, but unless I am totally missing something, it is nutritionally pretty similar to plain (unsweetened) American-style yogurt. It's just drained; the name is Greek is literally "strained yoghurt", and you can get an effect that seems pretty darn similar to my taste buds by buying a typical American plain yoghurt (note: vanilla-flavored sweetened yoghurt is not "plain"), and draining it overnight with a cheesecloth. But then I mostly use my home-strained yoghurt to make tzatziki, so I might be missing some of the nuances if you eat it plain.

If I recall when I was doing my research, one of the selling points of Chobani is that it's got 2x the protein of traditional American-style yogurt (i.e. Danon, YoPlait, etc.) Those all have 6-8g of protein / container, and Chobani has 14-20g, which is awesome when you're on a high-protein diet.

I like Fage, but its packaging is probably a bit cryptic/dull if you don't already know about Greek yogurt and want it. Chobani looks more inviting and stylish, with more flavored versions and livelier images.

I prefer Fage. I like the ones where you mix one side with the other. Ace.

High-protein, low carb and delicious (creamy texture and flavor) at the same time. I alternate between Chobani, Fage and a couple other brands, but the nutritional profile is about the same for all of them.

I prefer to take my yogurt plain and mix in my own jams, rather than the fruit on the bottom variants. That gives me more variety than the default flavors provided and lets me control the amount that goes in.

I think it's been featured on alot of cooking shows. They launched at the right time as demand was on the upswing and Greek yogurt was getting popular.

Possibly because it tastes good?

That is my reason for eating it.

I eat it regularly because I like yogurt and it tastes better than any other yogurts I know of. And it's healthy.