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The Process, Not the Place

Five years ago, we set out to make yogurt the right way, not the easy way. We purposefully chose to partner with local farmers, instead of having other milk shipped to us from farther away. To labor for almost two years perfecting our authentic straining process. To use only natural ingredients. To search for vendors across the globe who could give us a fruit prep made with real fruit chunks. And 18 months later, when it finally came time to put our perfectly crafted recipe on shelves, we paired it with a carefully selected label: Chobani Greek Yogurt.

It’s our belief that the word ‘Greek’ refers to an authentic straining process, not a place. As all Chobaniacs know, it’s this process that removes excess liquid from our yogurt and leaves those spooning in with a deliciously thick & creamy product packed with double the protein per serving of regular yogurt.

But some folks across the pond don’t agree. This week, a Court in the UK ruled that, in the UK, the term “Greek yoghurt” referred to a place, not a process.

We remain unmoved by this motion and stand strong in our belief that a Greek yogurt is a strained yogurt. We will appeal the Court’s decision.

Our company was founded with the vision to make high-quality, authentic strained Greek yogurt available to everyone, and it’s this vision that led us to the UK. We’re committed to giving shoppers the choice they deserve in the yogurt aisle and will continue to do so. As always, thanks for your unwavering support. We’ll keep you in the loop as things progress!

ashleyb