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Whey Use


We, like many of you, recognize that there are some claims circling about Greek yogurt plants this week. So, we’re here to set the record straight. We wouldn’t want there to be any cause for concern for those spooning into their favorite cup this morning.

Chobani is made using an authentic straining process that removes the whey, resulting in its deliciously thick and creamy consistency. Whey, put simply, is just a natural byproduct of making Greek yogurt. It’s the milk minus the ingredients that are used to make yogurt. While it is commonly referred to as “acid” whey, the acid really just refers to the lower pH, occurring during the culturing process. No chemicals or acid added!

We’re committed to using our whey in ways that help, not hurt. We choose to return our whey to farmers in a fashion that supports agriculture and is not harmful or toxic to the environment. In fact, farmers love it! The majority of our whey is used as a nutritional supplement for livestock feed. A smaller percentage is used as a land-applied fertilizer, but only by farms that have proper nutrient management plans in place with their state’s environmental conservation agency. The remaining whey is sent to community digesters where it’s used to produce energy. Pretty cool, huh?

Here at Chobani, we’re committed to being an excellent community partner, finding the most responsible uses for our whey. We’re constantly exploring the best ideas and options. So, now that you’re all experts on the matter, we trust you’ll spoon without worry. We’ll be here to answer any questions you’ve got, while we continue to prioritize sustainable practices. So go quiz your friends and happy spooning!


*We return our whey to farmers, like Judi Whittaker of Whittaker Farms [pictured above] in Whitney Point, NY. These farmers use the nutrient-rich whey as a supplement to their livestock feed.