BURLINGTON, Vt.--(BUSINESS WIRE)--Being a flavor developer - internally known as a “Flavor Guru” - at Ben & Jerry’s isn’t just about proving that you can play with your food at the home base in Vermont. The team also must travel the world identifying the latest culinary trends, flavors and ingredients. Tough job. The latest inspiration for the company that has come up with Cherry Garcia, Chocolate Chip Cookie Dough, Phish Food and Chubby Hubby was a much less exotic trip. It was a jaunt down the grocery aisle, where the popularity behind Greek Yogurt led to today’s introduction of a delicious new line of Greek Frozen Yogurts.
“They’re refreshing, they’re fruity, and they are exactly the taste that fans expect from Ben & Jerry’s”
The four new flavors include:
Strawberry Shortcake: Strawberry Greek Frozen Yogurt with Shortbread Pieces
Raspberry Fudge Chunk: Raspberry Greek Frozen Yogurt with Fudge Chunks
Banana Peanut Butter: Banana Greek Frozen Yogurt with Peanut Butter Swirls
Blueberry Vanilla Graham: Blueberry & Vanilla Greek Frozen Yogurt with Graham Cracker Swirls
“They’re refreshing, they’re fruity, and they are exactly the taste that fans expect from Ben & Jerry’s,” said Kirsten Schimoler, one of the Flavor Gurus behind the development of Greek Frozen Yogurt. Schimoler, 25, proudly boasted the R&D team’s efforts: “It’s nice to have a wholesome indulgence that fits within my personal eating habits AND tastes great.”
The product, still regarded as an indulgent dessert, reaps the benefits of containing real Greek yogurt. Greek yogurt is made through a traditional straining process allowing more of the whey to drain out, leaving a thicker, smoother yogurt rich and creamy in texture. While the protein is higher and the calories are lower than Ben & Jerry’s ice cream, the company is positioning Greek Frozen Yogurt as a reasonable reward.
The four flavors are being released this month in pints as well as select flavors in mini-cups at retailers nationwide. The 300 Ben & Jerry's Scoop Shops across the country will feature Greek Frozen Yogurt as well as a variety of menu items including smoothies, parfaits and other treats this spring.
Schimoler concluded: “We have worked hard to create the best, tasty, euphoric, chunky, swirly Ben & Jerry’s version of Greek Frozen Yogurt and we think its pretty Greekin’ good – we think you’ll agree.”
For more information on Ben & Jerry’s or to find your local Scoop Shop, visit www.benjerry.com.
Ben & Jerry’s produces a wide variety of super-premium ice cream and ice cream novelties, using high-quality ingredients including milk and cream from family farmers who do not treat their cows with the synthetic hormone rBGH. The company states its position on rBGH* on its labels. Ben and Jerry’s products are distributed nationwide and in selected foreign countries in supermarkets, grocery stores, convenience stores, franchise Ben & Jerry’s Scoop Shops, restaurants and other venues. Ben & Jerry’s, a Vermont corporation and wholly-owned subsidiary of Unilever, operates its business on a three-part Mission Statement emphasizing product quality, economic reward and a commitment to the community. Contributions made via the employee-led Ben & Jerry’s Foundation in 2011 totaled $1.98 million. Additionally, the company makes significant product donations to community groups and nonprofits both in Vermont and across the nation. The purpose of Ben & Jerry’s philanthropy is to support the founding values of the company: economic and social justice, environmental restoration and peace through understanding, and to support our Vermont communities. For the full scoop on all Ben & Jerry’s Scoop Shop locations and fabulous flavors, visit www.benjerry.com.
* The FDA has said no significant difference has been shown and no test can now distinguish between milk from rBGH treated cows and untreated cows. Not all the suppliers of our other ingredients can promise that the milk they use comes from untreated cows.
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Ben & Jerry’s
Sean Greenwood, 802-846-1500 x7701
Grand Poobah of PR