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Category - Press Release

Chobani, Cornell University Join Forces for Food Science and Dairy Innovation

Cornell Photo

Dr. Alejandro Mazzotta Joins Chobani as Vice President, Global Quality

Chobani, Inc., maker of America’s No. 1-selling Greek Yogurt brand, and Cornell University today announced a partnership to promote innovation in dairy and food science. Made possible by a $1.5 million gift from Chobani to the University, the partnership marks an important step in elevating the broader dairy industry and New York State’s role as a Greek Yogurt leader through innovative research and reinforces Chobani’s continued focus on manufacturing and quality.

In addition to this partnership, Chobani also named Dr. Alejandro Mazzotta Vice President of Global Quality, Food Safety, and Regulatory Affairs in support of the company’s continued commitment to innovation and quality. Mazzotta brings to the team more than two decades of leadership in microbiology, food science and compliance at global packaged goods companies and a respected track record of industry research.

“Today is an exciting day for Chobani as we formalize and bolster our commitment to food innovation and quality with these two endeavors,” said Chobani President and Chief Operating Officer David Denholm. “Cornell’s Department of Food Science is one of the leading programs of its kind globally—a match to Chobani’s leading role in Greek Yogurt and our mission to bring better food options to everyone. Alejandro’s exceptional expertise only furthers our purpose and ensures consistent quality with every cup.”

“This partnership will strengthen the science behind New York’s dairy industry and help us better accomplish our land-grant mission to bring new information, technologies and a well-prepared workforce to this expansive industry,” said Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences. “Our goal is not only high-quality dairy products, but also economic growth in communities that need it the most.”

Yogurt, including high-protein Greek Yogurt, has become an economic powerhouse in upstate New York. New York production now accounts for 70 percent of all Greek Yogurt sales and the state surpasses California as the country’s top yogurt producer.

Chobani’s gift will establish a research and training program that will support graduate student research along with work force development in dairy quality.

Chobani’s gift is part of the “Cornell Now” campaign, which is rallying private support for the Ithaca campus and Weill Cornell Medical College in anticipation of the University’s sesquicentennial in 2015. To date, the “Cornell Now” campaign has reached more than 85 percent of its $4.75 billion goal for fundraising.


Voluntary Recall of Small Quantity of Product Produced at Chobani Idaho Facility

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Vast majority of potentially affected product already identified and withdrawn

Today Chobani, Inc. issued a voluntary recall of a small quantity of product produced at the company’s Idaho facility. Over 95% of the units in question have already been identified and removed from retailer shelves.

Voluntary Recall Product Information:

Code: 16-012

Best By: 9/11/2013 – 10/7/ 2013

No other Chobani products are involved in this voluntary recall.

Chobani began a proactive and voluntary withdrawal of product, after learning that a small quantity had been affected by a type of mold commonly found in the dairy environment. While this type of mold is unlikely to have ill health effects, due to some claims of illness the company has decided to go from voluntarily withdrawing to voluntarily recalling the limited amount of potentially affected product.

Consumers who have purchased the product should discard the product and can contact the company’s Customer Loyalty Team at chobani.com/care to coordinate replacements or refunds.

The quality of Chobani products and the trust of its consumers are the company’s primary concern, and it sincerely apologizes to its fans and consumers impacted by this issue. Chobani holds itself to the highest standards and is committed to fully transparent and decisive action to rectify any identified issues.

Find more information on the Chobani blog at http://chobani.com//community/blog/2013/08/quality-promise/, which is being updated in real time as new details are available.


Chobani Coming to K-12 Schools through USDA Pilot

32oz_NFPlain_Blend-lgChobani, maker of America’s No. 1 selling Greek Yogurt brand, was selected by the U.S. Department of Agriculture (USDA) in a competitive bid process to exclusively provide Greek Yogurt for K-12 school meal programs. The four-state pilot program—happening now in New York, Idaho, Arizona and Tennessee—will make the popular Greek Yogurt, which has two times more protein than regular unstrained yogurt, more affordable for school leaders to put on their menus. To learn more about the pilot and Chobani’s involvement, visit <a href=”http://www.gogreekinschool.com”>www.gogreekinschool.com</a>.

“We strongly believe that everyone, especially kids, should have access to simple, delicious, nourishing foods so we are thrilled to bring our authentic strained Greek Yogurt to K-12 schools as part of the USDA’s pilot program,” said Chobani Chief Communications Officer Nicki Briggs, MS, RD. “Families are choosing Greek Yogurt at home due to its many benefits; now more kids will find Chobani in their school cafeterias too. Offering food options that deliver on taste and nutrition, like Greek Yogurt, will encourage children to develop healthy, balanced eating habits.”

The pilot program, which is designed to evaluate the success of adding Greek Yogurt to school meal programs as a healthy protein choice for students, will be activated in the four participating states this fall. The USDA will evaluate the program and determine next steps by December 2013.

Chobani’s authentic strained Greek Yogurt is delicious and nutritious, providing two times more protein than regular, unstrained yogurt. It also does not use milk protein concentrates and animal-based thickeners, ingredients some manufacturers add as thickeners to make “Greek-style” yogurts.