SOUTH EDMESTON, N.Y. (AP) — The growth spurt for Greek yogurt is especially apparent in the heart of upstate New York, which has become a sort of Greek yogurt belt.
The nation's No. 1 Greek yogurt brand Chobani (choh-BAH'-nee) is expanding operations south of Utica. The No. 2 brand Fage (FA'-yeh) is in the early stage of expanding its plant west of Albany.
Another manufacturer, Alpina (Al-PEEN-ah), plans to open a plant in western New York this summer that will make both Greek and Swiss-style for a yogurt and granola product.
Greek yogurt is made a bit differently than the thinner product dominating U.S. supermarket shelves for decades. The whey is strained off, leaving a creamier yogurt high in protein and low in fat.
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