Frequently Asked Questions

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

We use an authentic, centuries-old straining technique to thicken our yogurt, so you won’t find any thickeners, gelatines or stabilisers. It’s this process that makes Chobani so thick, creamy, and packed with two times more protein than regular yogurts.

Chobani, pronounced “CHO-BAHN-KNEE,” is Greek for the word “shepherd” and is symbolic for a gift that comes from the heart. Say it a few times out loud. We promise it will roll right off of your tongue in no time!

There are so many! Where should we start?

Chobani is a naturally good-for-you food. The straining process we use not only makes it rich and creamy but also boosts the protein while keeping sodium levels low.

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 tub 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; the high whey protein content makes Chobani the perfect pre- or post-workout fuel.

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

Our products are free of processed ingredients and artificial colours, preservatives, flavours and sweeteners. Yippee!

Here at Chobani, our goal is to price our products so that everyone, regardless of income, can enjoy our high-quality, tasty yogurt that’s made with only natural ingredients. As a result, Chobani isn’t organic. Producing it as such would force us to raise our prices, making Chobani accessible to fewer people.

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 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.

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 yogurt.

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

Absolutely! Chobani is naturally thick. No gelatine or animal-based thickeners are used, so it makes a great, high- protein option for vegetarians.

Yes! All Chobani varieties are naturally gluten-free, which means they contain no wheat, rye, barley, or other gluten-containing thickeners, gelatines, 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.

The expiration date is located on the bottom colour band on all Chobani tubs.

If properly refrigerated, our yogurt will last until the expiration date located on the colour rim at the bottom of our tubs. However, you should always use your best judgment; if the yogurt looks, smells, and tastes good, and there are no visible signs of mould, it’s most likely ok to eat.

Great question! Reach out to these folks below:

Paris Searson
Agency Contact
Fleishman Hillard
paris.searson@fleishman.com.au

Nicki Briggs
Corporate Contact
Director of Communication
nicki.briggs@chobani.com

Our Customer Loyalty Team would love to hear from you! Please dial us directly: 1800 468 7777.