Kronos Enters Greek Yogurt Market
Kronos Foods' Glendale Heights, Ill., facility received USDA-certification
as a dairy facility.
Kronos Foods, Inc., Glendale Heights, Ill., received USDA-certification as a dairy facility and will begin producing Greek yogurt specifically for the foodservice industry.
As the only USDA-certified facility in the Chicagoland area to produce both meat and dairy products, Kronos will offer Greek yogurt in 2-packs of 64-ounce containers, allowing for foodservice operators to easily create Greek yogurt menu items or utilize it as a recipe ingredient.
"While market data shows that consumers are quickly embracing Greek yogurt as a healthy alternative option in their homes, the biggest opportunity for Kronos is in the foodservice industry," says Howard Eirinberg, president. "Greek yogurt is a much healthier alternative to mayo and sour cream in sandwich spreads, salad dressings, dips, side dishes and desserts, without compromising the recipe's flavor. By using Greek yogurt, chefs and foodservice providers can meet consumer demand for taste and lower fat items for breakfast, lunch, dinner and dessert."
Kronos Foods, Inc., Glendale Heights, Ill., received USDA-certification as a dairy facility and will begin producing Greek yogurt specifically for the foodservice industry.
As the only USDA-certified facility in the Chicagoland area to produce both meat and dairy products, Kronos will offer Greek yogurt in 2-packs of 64-ounce containers, allowing for foodservice operators to easily create Greek yogurt menu items or utilize it as a recipe ingredient.
"While market data shows that consumers are quickly embracing Greek yogurt as a healthy alternative option in their homes, the biggest opportunity for Kronos is in the foodservice industry," says Howard Eirinberg, president. "Greek yogurt is a much healthier alternative to mayo and sour cream in sandwich spreads, salad dressings, dips, side dishes and desserts, without compromising the recipe's flavor. By using Greek yogurt, chefs and foodservice providers can meet consumer demand for taste and lower fat items for breakfast, lunch, dinner and dessert."
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