Chobani has brought its Creations Bar concept to Woolworths Metro Bondi Junction in Sydney. First launched in the US, the self serve bar within Woolworths’ smaller express format is the first by the brand to open in the Australian convenience channel.
In the US, the bars are mainly located in food service areas, in particular college canteens. The Creations Bar operates in three sizes – small, medium and large– with the medium-sized format on display at Woolworths Metro.
The bar is able to showcase up to three or four recipes, using Chobani ingredients. There are currently two recipes on display at Bondi Junction – pineapple granola and strawberry cheesecake.
Lyn Radford, Chobani’s general manager of sales and category, told C&I Week the company will look to roll out more bars, with Bondi Junction already generating social media buzz among consumers, once it has bedded down the concept in its Sydney store.
“At the moment we’re just trying to get the original concept right. There are a few changes we need to make to the messaging on the bar to make it easier for customers to understand. Once that’s right, there’s nothing stopping us from rolling out more,” Ms Radford said.
The yoghurt maker opened its first standalone bricks and mortar store in New York’s Soho in 2012, where Ms Radford says the local bar takes inspiration from.
Chobani eyes expansion in dip category
Earlier this month Chobani launched into Australia’s $250 million category with the release of its high protein dip range, Chobani Meze Dips.
The lauch was the brand’s first foray into the dip category globally, with the range free from preservatives, artificial colours and artificial flavours.
Four flavours are currently on offer: Chobani Chilli Lime Ranch Mezé Dip (150g), Chobani Herbed Tzatziki Mezé Dip (150g), Chobani Roasted Red Pepper Mezé Dip (150g) and Chobani Salsa Rojo Mezé Dip (150g).
“Dips has been a category that we have been working on. [The Chobani Meze Dips range] is yoghurt-based so it’s exceptionally healthy and packed full of protein. We want to shift the mindset from dips being a ‘sometimes food’ and that dips are unhealthy or high in fat, to a permissible snacking opportunity.
“We see more opportunities in dips and we’re looking to expand the range further later this year. We’re also looking to continue our growth in the yoghurt category. We’ve got some new and exciting things happening later on in the year from a yoghurt perspective as well so we’re very excited about that.”