Chobani
668ec2c1233ac8b536e701c0 Chobani

Chobani Makes Shelf-Stable ‘Super Milk’ Exclusively for Those in Need

July 10, 2024
Not intended as a retail product, the nourishing milk is aimed at natural disasters around the globe, the Red Cross and local food banks.

Chobani has evolved from yogurt to coffee creamers to oat milk (and, most recently, to coffee and beer). Now, it’s putting those aseptic milk carton fillers to a humanitarian use, making shelf-stable dairy milk for people around the world impacted by disasters, as well as the most vulnerable in Chobani's hometowns -- in central New York and southern Idaho.

Super Milk, this latest product innovation, is high-protein, high-fiber, low-fat cows’ milk. The 32-oz. packages are shelf stable for up to nine months but must be refrigerated after opening. It has 13g of protein (50% more protein than traditional milk), 7g prebiotic fiber for digestive health, 9g of sugar (25% less sugar than traditional milk and no sugar added), 400mg of calcium (25% more calcium than traditional milk) and is fortified with vitamins A & D.

The company says it was developed to help the American Red Cross and Chobani's local food bank and pantry partners. Throughout its history, Chobani has shown a dedication to humanitarian causes, from defending immigration to living wages to fighting childhood hunger.

"We know food is essential, but it becomes an even greater need during natural disasters,” said Hamdi Ulukaya, founder and CEO of Chobani. “What we did at Chobani was make a solution that could be deployed when and where it's needed. It's been a true gift for our entire team to bring this to life. We are humbled and honored to help those in need during hard times."

In its news release July 9, Chobani acknowledged help from Tetra Pak, Dairy Farmers of America and IFF for ingredients and packaging.

Chobani will make an average of 145,000 lbs. of Super Milk monthly. As for whether they’ll make it available as a retail product, we’ll let you know their answer. But shelf-stable cow’s milk has never done well in this country.

About the Author

Dave Fusaro | Editor in Chief

Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.

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