Newses & Articles

The Hidden Science In Our Yogurt
Publish Date : 1395/5/23 Time 14:39:44

Chobani #howmatters

The Hidden Science In Our Yogurt


It all started with a slogan Chobani placed on the lid of its Greek yogurt which said: “Nature got us to 100 calories, not scientists. #howmatters.” The brand has been using the hashtag to promote their high-protein, low-calorie Greek yogurts. Things were going well until the message got picked up by scientists on twitter, and understandably started a heated conversation. Science bloggers weighed in and suggested the slogan is indicative of a lack of scientific understanding in the U.S., particularly around issues focused on food science.

Photo Courtesy: Meredith Rawls Twitter Account @merrdiff

John Coupland, a professor of food science at Penn State, is one of them. In hispiece, written in Popular Science, he takes a look at the list of ingredients for fat-free cherry yogurt and argues many of them would not be used in food products today without thorough scientific testing and research.

Michelle M. Francel, a professor of chemistry at Bryn Mawr College and a science blogger, addresses this issue in her article for Slate Magazine.

“We are a chemophobic culture. Chemical has become a synonym for something artificial, adulterated, hazardous, or toxic. Chemicals are bad—for you, for your children, for the environment.” She goes on to say “whatever chemophobics would like to think, there is no avoiding chemicals, no way to create chemical-free zones. Absolutely everything is made of atoms and molecules; it’s all chemistry. “

She believes that chemophobic consumers have become blind to the majority of chemicals they encounter every day.  Even simple water – H2O – is a chemical.  So is table salt.  Everything we eat, drink, touch, and interact with every day is comprised of atoms that combine to form chemicals.  Professor Francel argues that those who seek “all natural” products are simply uninformed about basic science, thinking a natural product somehow does not contain chemicals.

The immediate outcry from multiple science writers, bloggers, and social media channels forced Chobani to acknowledge it overstepped the boundaries of accurate marketing, arguing it would stop printing the text in question.  Peter McGuinness, Chobani’s Chief Marketing and Brand Officer told NYTimes Op-Talk the company could have chosen a better language. “Chobani is not always perfect, and when we are not, we’re not afraid to admit it.”

Do you agree with professor Francel’s opinion about the U.S. becoming a chemophobic culture? If yes, what can be done to change that mindset about science, specifically how it relates to food and beverage innovation? In what ways can social media be utilized, considering the successful experience with the lid message? What do you think of the way Chobani handled the situation? Please share your thoughts with us.

The Flavor and Extract Manufacturers Association of the United States (FEMA) was founded in 1909 and is the national association of the U.S. flavor industry.  FEMA’s membership is comprised of flavor manufacturers, flavor users, flavor ingredient suppliers, and others with an interest in the U.S. flavor industry.  The association is committed to ensuring a safe supply of flavor ingredients used in foods and beverages enjoyed by billions of men, women, and children around the world.