Consider, for instance, the unlikely tale of Chobani, the company that essentially created the Greek yogurt industry in the United States. In 1996, as Chobani’s well-oiled promotional machine will tell you, a Turkish immigrant named Hamdi Ulukaya arrived in the United States with $3,000 in his pocket. Sixteen years later, he was selling $1 billion worth of Greek yogurt by employing refugees from local resettlement centers and extolling the artisanal virtues of Chobani for the body, environment and soul.
This story of authenticity has been essential to Chobani’s success and central to positioning Greek yogurt as an alternative to the sugary concoctions that come from companies like Yoplait. ...
As Chobani grew, Big Yogurt got worried. So Yoplait commissioned a series of focus groups that initially soothed executives’ anxieties: Taste tests revealed that most people disliked Greek yogurt. It was too sour and unfamiliar, the data said. The products’ names were too hard to remember. There was little need, Yoplait executives told one another, for concern.
But as the Greek phenomena gained steam — today, it accounts for more than a third of all yogurt sales in the United States — Yoplait’s studies found an interesting hiccup: Even though people said they disliked Greek yogurt, they kept on trying it, again and again, until they learned to like it. Why? Because, consumers told Yoplait’s researchers, they liked the Chobani story.
Consumers heard that Greek yogurt made it easier to lose weight. (There are 15 grams of sugar in a strawberry Chobani cup; Yoplait’s strawberry has 18.) People said they had heard Chobani was more natural. (Though Chobani does not contain preservatives, other ingredients are similar to those of competitors.)
But the most powerful story, according to current and former Yoplait executives who described their research, was that consumers simply thought Chobani was cool. It was easier to believe it was authentic and healthy because it had an exotic name, a founder who embodied rags-to-riches success and lots of buzz.
--Charles Duhigg, NYT, on ignoring your taste buds