We get this question a lot! Many people think that “Greek yogurt” refers to where we make Chobani; however, it’s actually describing how we make it.

We use a centuries-old straining technique to remove the excess liquid from our yogurt, which gives it a wonderfully thick, creamy consistency and packs in two-times more protein than regular yogurts. Hail to the Greeks…Greek yogurt that is!

There are four packaging symbols listed on our cups:

1. Probiotics: We use this symbol to help consumers recognize that Chobani Greek Yogurt contains effective levels of probiotics throughout the product's shelf life.
2. Live and Active Cultures Seal: This seal was awarded to us by the National Yogurt Association. It's only given to products meeting strict qualifying criteria for culture quality and quantity.
3. Gluten-Free Certified: This symbol is governed by the Gluten-Free Certification Organization and can only be used on products that are free of all gluten ingredients and not manufactured alongside other gluten-containing products.
4. Kosher Certified: This symbol recognizes that our products are certified by Orthodox Union (OU) Kosher, the world's largest and most widely recognized kosher certification agency, certifying more than 500,000 products produced in over 6,000 plants located in 80 countries around the world.

There are so many! Where should we start?

Chobani Greek Yogurt is a naturally good for you food. The straining process we use to make it gives it two times more protein—34% of your daily value-than regular yogurts. Plus it's has 50% less sodium and is naturally lower in carbohydrates.

You'll also find five types of live and active cultures including three strains of probiotics in Chobani. Plus, it’s deliciously thick, rich and creamy so it’s an ideal way to satisfy your cravings without derailing your diet.

We use an authentic, family recipe, resulting in the jaw-dropping 14-18g of protein you’ll find in every 6oz cup of Chobani. But that’s not the whole story...

All yogurt starts from the same basic recipe: you add cultures to milk and voila, you've created yogurt. Here at Chobani we take it one step further.

We strain our yogurt, which is why it's so deliciously thick and creamy. This straining process removes the excess liquid from our yogurt, which consists of water and whey.

Whey is naturally found in milk and contains several nutrients including whey protein. Our proprietary straining process allows us to separate and remove only the liquid portion of the whey, leaving the whey protein intact in our yogurt.

We do this because our bodies need 20 different types of amino acids for proper growth and muscle development, but we can only make 11 of these. The remaining nine, called essential amino acids, must come from dietary sources like whey protein, which contains all nine essential amino acids.

In fact, whey protein contains more essential amino acids than any other type of protein; Chobani’s high whey protein content makes is the perfect pre- or post-workout fuel.

We use only the highest quality real fruit—none of that goop you tend to find on the bottom of other yogurt brands.

We then lightly sweeten our real fruit chunks with evaporated cane juice, a natural type of unrefined sweetener.

Although the U.S. Food and Drug Administration (FDA) has yet to release a formal definition for the term "natural," to us it recognizes that a product is free of processed ingredients along with artificial colors, preservatives, flavors and sweeteners. And that’s exactly what Chobani is.

You won’t see anything listed on our ingredient labels that looks like it’s straight from a scary science experiment. Just local milk in our plain varieties, real fruit in our fruit on the bottom Chobani, and pure clover honey in our Honey Chobani.

While Chobani Greek Yogurt isn't organic, we follow many organic production practices:

• Our products are free of antibiotics and synthetic growth hormones (no rBST or rGBH).
• Many of the local dairy farms that we get our milk from keep their cows in free-range conditions.

However, to us it's more important to support local farmers than to be labeled organic. We choose to work with a dairy co-op that sources all of the milk we use in Chobani from farms located within 15 miles of our plant as opposed to having organic milk shipped to us from farther away.

rBST (recombinant bovine somatotropin) is a synthetic growth hormone often given to dairy cattle by injection to prevent decreased milk production over time. Giving cows rBST can increase milk production by more than 10%.

(According to the FDA, no significant difference has been shown, and no test can now distinguish, between milk from rBST treated cows and untreated cows.) 

Here at Chobani, we use only milk from cows not supplemented with rBST, as some studies show that cows treated with rBST suffer negative health consequences. Plus when milk production is synthetically increased, it can artificially increase the milk supply, which may cause dairy farmers, especially those from smaller family-owned farms, to be paid less for the milk they produce.

Live and Active Cultures are living organisms, or “cultures,” added to milk to make yogurt. The two cultures the phrase “live and active cultures,” refers to are Lactobacillus bulgaricus and Streptococcus thermophilus.

These are often called “starter cultures” because when added to milk, they convert the milk into yogurt during fermentation. This fermentation process is what creates yogurt, with its unique taste, texture and health benefits.

We proudly use Live and Active Cultures and don't heat treat our yogurt after fermentation, which can kill these organisms.

Your body is home to billions of bacterial organisms. But don’t worry. The majority of these are good bacteria that help maintain balance in your digestive tract and boost your immune system.

However, antibiotics, poor nutrition, surgery, stress, alcohol, smoking, pollution, and aging can impair these bacteria. Luckily probiotics help reduce this effect.

You see, probiotics (often called "good bacteria") are living organisms found in certain foods and dietary supplements that help replenish and strengthen the bacteria naturally living in your body.

We add three types of probiotic cultures to Chobani Greek Yogurt: Lactobacillus acidophilus, Bifidus, and Lactobacillus casei.

The 7g of sugar listed on the nutrition facts panels of our Plain 0% and 2% Chobani comes from a naturally occurring type of sugar found in all dairy products called “lactose.”

This lactose, often called “milk sugar,” is the only sugar you’ll find as we don’t add sugar to our yogurt.

Sensitivity to lactose varies by person, but many people who experience discomfort from lactose can eat Chobani Greek Yogurt without any negative effects.

This is because Chobani is naturally lower in lactose than regular yogurt due to the straining process we use to make it, which removes much of the lactose from our products.

Also, the probiotic cultures we add our yogurt help to break down lactose so that it’s more easily digested.

Yes! All varieties of our Greek Yogurt are naturally Gluten-Free, which means they contain no wheat, rye, or barley or other gluten-containing thickeners, gelatins, gum blends or stabilizers.

In fact, our products are certified by the Gluten-Free Certification Organization (GFCO). Look for this seal on all Chobani Greek Yogurt varieties.

There are 200mg of calcium in every 6oz cup of Plain Chobani. That's 20% of the recommended amount most of us should be eating daily.

Every 6oz cup of Chobani contains about 120mg of potassium and 240mg of phosphorus.

Yes, frozen Chobani (or “FroCho” as we like to call it) can be frozen and stored for up to three months. While frozen, the live and active cultures present in Chobani become dormant. But once thawed, either in the refrigerator or by your body heat when eaten, they become live and active again.

FroCho will have a slightly different texture, whether eaten frozen or thawed, but makes for a refreshing treat.

If properly refrigerated, Chobani Greek Yogurt will last until its expiration date (located on the bottom rim of our cups).

However, you should always use your judgment; if the yogurt looks, smells, and tastes good, and there are no visible signs of mold, it's most likely okay to eat.

Here at Chobani, we're committed to environmentally responsible production practices, including our packaging.

We recently changed the type of plastic we use to make our cups from #6 to #5, which is more widely recyclable and therefore more Earth- (and people-) friendly.

We appreciate your commitment to keeping the Earth clean! Click here to find a recycling center near you: http://search.earth911.com/?what=%235+Plastic+%28Polypropylene%29

We love hearing from you and get several new flavor and product ideas every month. Keep ‘em coming! Email us at info@chobani.com.

Please contact:

Sushma Dwivedi
Fleishman-Hillard for AgroFarma
(212) 453-2381
Sushma.dwivedi@fleishman.com

Click here to learn more.

Please visit our store locator to find a store near you. Click here to begin your search.

We’re sorry for the inconvenience. Please email us at info@chobani.com if you experience printing difficulties.

Certainly. We'd love to hear from you! Give us a call at (877) 847-6181 or (607) 337-1246.

Unfortunately, Chobani Greek yogurt isn't currently vitamin-D fortified.

Due to the unique way we make our yogurt, it's very difficult to retain any of the vitamin D in the yogurt, regardless of how much we add to the milk. You see, when we strain the yogurt to make it thicker, all of the vitamin D is pulled out no matter how much we start with.

However, we are working on solutions to include it in our products. We just need to ensure that we don't compromise the quality or taste of our products. Thus far, adding vitamin D to the fruit portion of our yogurt seems to be the most promising answer. We are hoping to roll this out later this year.

The code date can be found on the bottom rim of our cups as shown below.

The expiration date is located on the bottom color band on all Chobani cups.