In 2005 Hamdi Ulukaya, stumbled upon an advertisement of a shuttered plant for sale. Initially throwing away the flyer, he later fished it out from the trash on second thoughts. The old plant was a result of Kraft closing down its yoghurt dairy plant built as far back as 1885. Following its purchase despite some reservations, Hamdi along with four former Kraft employees and Yogurt Master Mustafa Dogan, spent 540 days and nights to exhaustively work out a recipe to perfection. The result was an authentic strained Greek yoghurt brand—Chobani.
The Process Of Making Chobani, Involves An Authentic Straining Process To Remove Excess Liquid Whey, For A Thicker, Creamier Consistency. As A Result Chobani Consists Of Higher Protein Content Than Regular Unstrained Yogurt And Is Made From Only Natural Ingredients And Real Fruit
Hailing from humble beginnings in Turkey, where Hamdi grew up helping with his family’s farm and feta cheese business, he moved to the US in 1994 to learn English and study business. Chobani stemmed from Hamdi’s love for thick simple Yoghurt, the kind that he grew up eating in Turkey. While in US, he found that the yoghurt products already in the market were not to his liking in terms of taste and quality. With the intention of filling the void in the market by introducing a nutritious and delicious product, he took a back to basic approach with the philosophy: keep it simple and keep it real.
Chobani Stemmed From Hamdi’s Love For Thick Simple Yoghurt, The Kind That He Grew Up Eating In Turkey
Two years after establishing Chobani in upstate New York he launched the product to the markets. In less than six years Chobani, which means shepherd in Turkish became the number one selling Greek Yogurt brand in the US. With more than one billion dollars in annual sales Chobani became one of the fastest growing companies in history.
While simply milk and culture comprise an uncomplicated product, the process of making Chobani, involves an authentic straining process to remove excess liquid whey, for a thicker, creamier consistency. As a result Chobani consists of higher protein content than regular unstrained yogurt and is made from only natural ingredients and real fruit. Incidentally, three pounds of milk go into making one pound of Chobani Greek Yogurt. Furthermore, Chobani is free of preservatives, and animal based thickeners that some manufacturers use to mimic the thickness and protein content of authentic strained yogurts. It also contains five live and active cultures including three probiotics.
Chobani Is Free Of Preservatives, And Animal Based Thickeners That Some Manufacturers Use To Mimic The Thickness And Protein Content Of Authentic Strained Yogurts
Today Chobani has three plants in two countries. The first of which opened in Central New York in 2005, consumes 25 million pounds of milk per week and ships more than two million cases of yogurt per week. The other two are located at Twin Falls in Idaho and Dandenong in Australia with the former being the world’s largest yogurt manufacturing facility.
Today Chobani markets a product range from 2.25 Oz portable Chobani Champion Tubes, to 5lb tubs. In addition an online hub Chobani Kitchen is filled with recipes, video demonstrations and tips and techniques on the versatile and flavourful uses of Chobani Greek Yogurt as an ingredient.
Chobani FlipTM Is Part Yogurt And Part Toppings Comprising Of Only Natural Ingredients.The 5.3 Oz Packs Come In Ten Different Flavours. The Blueberry Power Includes Chia Seeds, Hemp Seeds And Walnuts
Building on its repute and versatility arrived Chobani Soho, a one-of-a-kind Mediterranean yogurt bar that serves up preparations centred around Chobani Yogurt. Prepared fresh by in-house yogurt masters a seasonal menu features chilled (not frozen) plain Chobani as the core ingredient paired with a choice selection that includes Pistachio + Chocolate and Cucumber + Olive Oil.
We Believe Yogurt Was Meant To Be Simple. Just Milk And Cultures Paired With Only The Freshest Natural Ingredients
By keeping it simple, Chobani might just be about milk and cultures but it offers tasteful goodness and much more.