We get this question a lot! Many people think that “Greek” yogurt refers to where we make our yogurt, but it actually describes how we make our yogurt.

You won’t find any thickeners, gelatins or stabilizers in Chobani. Instead we use a centuries-old straining technique to remove excess liquid. This is why Chobani is so thick, creamy and packed with two times more protein than regular yogurts.

There are so many! Where should we start?

Chobani is a naturally good for you indulgence. We use a centuries old straining process to make it, which results in a tasty, creamy yogurt that has two times more protein than regular yogurt as well as being naturally lower in sodium and carbohydrates.

Chobani also contains five types of live and active cultures including three strains of probiotics. Plus, it’s deliciously 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.

Here at Chobani, our goal is to make our products accessible so that everyone, regardless of income, can enjoy our high quality, tasty ‘gurt. As a result, Chobani isn't organic. Producing it as such would force us to raise our prices, making Chobani harder for some people to afford.

Also, it's important to us to support our local farming community. We work closely with a dairy co-op who sources the milk we use in Chobani from local-area farms 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 in 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: 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 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 more than 95% of the lactose from our ‘gurt.

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 varieties.

Depending on the variety, there are 150-200mg of calcium in every 6oz cup of Chobani. That’s 15-20% of the Daily Value for this important bone-building nutrient.

Every 6oz cup of Chobani contains about 250mg of potassium and 240mg of phosphorous.

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.

At Chobani, we realize we wouldn't be the company we are today without the support given to us by our amazing fans. It's this support that inspires us to give back 10% of our annual profits to charities worldwide. Here "profits" are defined as our annual remaining free cash flow. 

You see, in order to make enough creamy, delicious Chobani, we're continually reinvesting in our company. After we account for these reinvestment expenditures for capital assets (such as production equipment including yogurt fillers, pasteurizers, and line equipment), we give 10% of our remaining free cash flow (net income before non-cash charges) to our charity partners. 

To see which charities we support, please click here.

The expiration date is located on the top of the lid on all Chobani cups.

Our Customer Loyalty Team would love to hear from you! Please dial us directly: 1-877-847-6181.