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Chobani launches High Protein line of Greek yogurt cups, drinks

The yogurt cups and beverages feature 15 to 30 g of protein, the brand shared.
Gisselle
chobani high protein
chobani high protein

Consumers are demanding more high-protein foods, and Chobani is answering the call with its new High Protein line. 

The Greek yogurt cups and beverages contain natural ingredients, real fruit, no added sugar and 15-30 g of protein, the brand shared. 

"The desire for high protein, lower sugar offerings has moved beyond the hardcore fitness community and made its way to the mainstream consumer," said Chobani chief innovation officer Niel Sandfort. "This is a good thing. Underneath the desire for more functional food is a shift in mindset where strength and positive nutrition, namely protein, is taking the place of calorie deprivation and cardio. As consumers seek out more functional foods to meet their goals, Chobani High Protein products deliver an affordable, tasty solution with dynamic flavors and a variety of formats and protein levels—all made with only natural ingredients."

[Related: New High Protein Snacks]

Chobani’s High Protein products are created with a traditional Greek yogurt-making process that is high in naturally occurring vitamin B12 and include: 

  • Chobani 20G Protein Greek Yogurt: Available in vanilla, strawberry kiwi, mango, raspberry lemon and cherry berry flavors; 
  • Chobani 15G Protein Drinks: A single-serve 7-fl-oz. beverage available in strawberries and cream, and tropical punch varities; 
  • Chobani 20G Protein Drinks: Single-serve 10-fl-oz. beverages available in strawberries and cream, mixed berry vanilla, vanilla, cookies and cream, peaches and cream and cherry vanilla flavors; and 
  • Chobani 30G Protein Drinks: A single-serve 14-fl-oz. drink available in strawberries and cream, and vanilla ice cream flavors. 

Chobani High Protein 20G Protein Greek Yogurt cups can be found at retailers nationwide in November, followed by Chobani High Protein 15G, 20G, and 30G Drinks in January 2025.

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