Back to School and Back to Better Food

BACK TO SCHOOL – AND BACK
TO BETTER FOOD
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It’s just about that time of year again – summer’s winding down and kids are
heading back to school. Thanks to our partnership with the USDA, students in
schools across the country are headed back to better food, as well.
In June, Chobani was selected by the USDA to serve as the main supplier of Greek
yogurt to the National School Lunch Program – by providing young Americans with
a healthy, tasty protein-packed option, we’ll be helping them mature into able-bodied
adults with an appreciation for the value of nutrition.
That initial announcement generated more than 30mm news impressions for
Chobani. Now, as the beginning of the school year draws closer, many local news
outlets are picking up on the story and zeroing in on our mission of providing better
food to more people.
"The kids really liked it,” said Carolyn Sullivan, Director of Child Food Services for
Jerome, ID, whose school district, along with Twin Falls, will continue offering
students Chobani as a healthy food choice. “I think they like it because it's local and
they just really enjoyed it, so we wanted to be part of it."
"Most kids are only getting half of the recommended amount of dairy they need
each day, so they’re missing out on getting the protein, calcium and other nutrients
they need for their health," said Dr. Robert Post, Senior Director, Nutrition and
Regulatory Affairs. "Greek yogurt is a great way to make sure that kids meet their
nutritional needs, and Chobani’s participation in the first nationwide USDA school
lunch program with yogurt allows us to help address this public health concern.”
Our current USDA bid for cases produced in Twin Falls goes from the beginning of
the school year until Oct. 2. The majority of the product hitting lunch trays this fall
are 4 oz Strawberry, Blueberry and Vanilla – 0% Blended; and some 32 oz Multi-
Serve Vanilla for smoothies. Results from the next bidding phase – Oct. 5 to Dec.
15 – will be in soon.
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FALLING FOR FLIP: PUMPKIN
HARVEST CRISP BURSTS ON THE
SCENE
Building on the tremendous momentum the Flip
platform has enjoyed all summer, we’ve got an
exciting new innovation rolling off the production
line and into supermarkets right now – Limited
Batch Pumpkin Harvest Crisp!
The newest Flip innovation combines our creamy, low-fat pumpkin puree yogurt with
a sidecar of flaky pie crust pieces, crunchy pecans and glazed pumpkin seeds to
mix in.
“The mix-ins are large enough that you can taste each flavor (especially the pie
crust pieces) and, when combined with the tanginess of pumpkin-flavored yogurt,
the treat tastes a lot like a pumpkin cheesecake with a hint of pecan,” writes
Candace Braun Davison in a review published this week on Delish.com.
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Congrats to the cross-functional teams who’ve pulled off yet another fantastic
product launch!
FLIP IS ON FIRE!
Week after week, we continue to break sales records for Flip, proving that
Americans are hungry for better snacking options. All three Flip production lines in
Idaho are running 24/7 to keep up with the demand for Flip!
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This week, Hamdi stopped by Twin Falls to visit with the team. He thanked everyone
for their hard work and attention to ensuring that a perfect product rolls off the line
every time.
‘RUBIK’S’ PACKAGING
INVIGORATES CLUB LINE
Last week, South Ed started
producing fresh new variety packs
for our Club customers using a new
line we have pet-named as Rubik’s,
after the famous puzzle cube!
This long-awaited capability to pack
out multiple flavors and sizes provides us the ability to offer 5.3 oz Core, Simply and
Oats innovation to our club customers in 8/12/16/20/24 count size boxes. Rubik's
offers us the efficiency we’ve long desired from no longer having to produce 6 oz.
cups which means we can order the same 5.3 oz plastic, sleeves and lids sold in
retail. It also allows us to keep Chobani in consumer’s fridges a bit longer, as current
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box sizes will increase from 12 & 15 count to 16 & 20 count. Another Rubik’s line will
commission in Twin Falls in mid-September to help us reach full order capacity.
During a club consumer research project earlier this year, we learned consumers
were bored of having the same flavors each time they visit a club store (which is
every three weeks). 16/20 ct Core 'blue boxes’ and 16 ct Simply club packs will now
each contain four flavors – a mix of top sellers and flavors our customers chose to
have inside the box. Consumers will also be able to easily transport the box home to
their families with easy-to-hold handles and new fridge-pack style packaging,
custom-designed by our engineers.
We also learned that shopping for yogurt in club was a very habitual process for
consumers, so we wanted to create packaging that really stood out and reflected
our brand identity. A design team helped us create a new messaging hierarchy for
our club boxes, which helps consumers clearly and quickly identify our brand and
what’s INSIDE the box (cups, flavors, count) with easy-to-read claims and STRONG
flavor & appetite appeal. Engineering and Ops helped us to ensure consumers
could see all sides of the box when merchandised on a pallet, which dials up the
flavor and appetite appeal to drive purchase.
Literally every department has had a hand in the Rubik’s project, which began
nearly two years ago. We’re not through the woods yet, but so far we’re on track to
deliver as planned with all customers. In the end it’s up to Engineering and
Operations to design, build and run these big installations. We should all be very
proud of our technical teams as well as the folks in the plants for seeing this
through, one case at a time.
You can catch the new four-flavor, newly-designed blue box on shelf at Costco
starting on Labor Day and the remaining club retailers later next month!
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NEW CORE PACKAGING HITTING SHELVES
Chobani's Core SKUs are also getting a bold, fresh new look – the new packaging is
showing up in the dairy aisle, calling more attention to our delicious, natural
ingredients and giving consumers the visual cues and information they need to
make the healthiest purchasing choice.
CHOBANI GETS ‘UNWRAPPED’
Furthering our commitment to be more transparent about the way our food is made
and helping consumers feel confident they’re making the best choice with Chobani,
we opened our doors this week to the Food Network.
An upcoming episode of ‘Unwrapped’ will feature Chobani Idaho! The long-running
show, which gives a behind-the-scenes look at the details involved in crafting
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favorite food products, sent a film crew to Twin Falls to shoot the segment.
The ‘Unwrapped’ crew spent a whole day filming our manufacturing process from
start to finish. They also interviewed VP of Research & Development Kai Sacher,
who talked viewers through our yogurt-making craft and emphasized the great care
we all take to deliver the perfect cup every time. Chef Tim Reardon also got some
airtime, chatting about the world cuisine flavors that inspire creations served at our
SoHo Café and how viewers can use Chobani to tap into their own creativity at
home.
Stay tuned for details on when to catch Chobani on ‘Unwrapped’ on the Food
Network – and big thanks to the Idaho team for being so welcoming!
RAVE REVIEWS FOR FALL OFFERINGS
As summer winds down, we’re already gearing up for a flavorful fall with three new
seasonal offerings. In addition to our Limited Batch Pumpkin Harvest Flip mentioned
earlier, we’re also rolling out two Limited Batch 5.3 oz cups this autumn – Cinnamon
Pear and Pumpkin Spice, the latter of which was such a tremendous hit with fans
last year that we had to bring it back!
The food editors at Delish.com were given a sneak peek at all of our new seasonals.
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You read above how they raved about Flip; click here to read what they have to say
about the others.
CORNELL INTERN SHINES AT CHOBANI
Elga Dias, a Master of Science student at Cornell University, joined the
Manufacturing Quality team in Twin Falls for the summer as an intern. Elga is
completing her Masters degree in the area of Food Science with an emphasis on
Sensory Evaluation. The opportunity for this internship stems from the strategic
partnership Chobani has with Cornell University to advance the field of dairy science.
During her internship Elga worked with our Dairy Analytical Chemist, Travis Kudron,
on an exciting project to develop flavor profiles of our raw materials and finished
products. Using technology known as an “Electronic Nose” to discern characteristic
flavor profiles for all of our products, Elga and Travis built the foundation of a flavor
library that will have numerous uses in Quality Assurance, Investigative Analysis
and Product Development.
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Elga finishes her internship this week and will return to Cornell University to
complete her Master’s program. This was a very successful internship and
highlights the opportunities that we can take advantage of with strategic
partnerships. “Elga is an exceptional intern and a benchmark for the type of talent
we should be attracting to Chobani. The program was a great success,” said Jarret
Stopforth, Sr. Director Manufacturing Quality.
LOVIN’ THIS LIFE
The Twin Falls Facility Maintenance
Team tackled a larger-than-life project
this week. Beau Lewis, Todd Miller
and Jose Moctezuma updated the
giant Chobani Yogurt cup inside the
plant to reflect our Love this Live
campaign. Looks great!
UNIFIED GROCERS SHOW
Along with over 900 suppliers,
Chobani participated in Unified
Grocers’ annual selling show this
week in Long Beach, CA. Unified is
the largest retailer-owned
wholesaler in the Western United
States, and services over 500
independent retail chains with over
3,000 stores nationwide. More than 1,500 cups of yogurt were handed out to
Chobani fans at the show. Team Chobani members on hand were Dan Sawchuk,
Ricky Mixon, Jessica Hua, Kurt Atkinson and Evelina Amezquita.
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HEALTHY EATING BEYOND BREAKFAST
Chobani Australia supports a breakfast club program at the local Dandenong South
Elementary School. Every morning, children who have not had breakfast can come
in for toast, fresh fruit and of course a delicious Chobani yogurt, served to them by
Chobani volunteers.
Since the Breakfast Club was established, the response has been very positive, with
teachers observing improved attention and behaviour in class. This month, to
extend the healthy eating message beyond breakfast, the school ran a Healthy
Lunch competition. A prize was offered to the class who collectively brought the
healthiest lunches to school for a month. On Monday, Community Engagement and
Philanthropic Coordinator Jelena Radisic attended the school assembly to award
the prize to the winning class.
STEVEN TRAN JOINS SALES & OPERATIONS
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PLANNING
Steven Tran has joined Chobani as a Senior Supply Chain Planner, reporting to
Amro Mohamed.
Steven comes to us with four years of planning and supply chain experience. His
most recent experience was a Component Supply Planner at L'Oreal. While at
L'Oreal, he managed the skin care and hair care plastics catalog. Prior to L'Oreal,
he was a Supply Chain Planner for three years at Maquet Medical Systems,
managing the Lights, Service and Critical Care catalog.
Steven currently resides in Kearny, N.J., but was born and raised in Jersey City. He
attended the Rutgers Business School in New Brunswick, where he obtained a B.S.
in Management, and a B.S. in Supply Chain Management. During his free time, he
enjoys playing sports, working out, watching TV shows and playing with his dog. His
favorite sports teams are the Philadelphia Eagles, the New York Knicks and the
New York Yankees.
His favorite Chobani flavor is Fruit on the Bottom Mango.
Welcome to Chobani, Steven!
SEAN LAWLER JOINS PROCUREMENT
Sean Lawler has been hired as Director of Indirect
Procurement, reporting to Mark Hauman.
In his new role, Sean will be responsible for leading his
team in competitive bidding, contract negotiation,
procurement compliance and control, and the acquisition of
materials and services. Sean’s area of expertise is in Sourcing Strategy, Process
and Negotiation.
“I chose Chobani because it was a great opportunity to work with another great
brand in the market and it afforded me the opportunity to help drive positive change
in the areas I will manage while meeting good people along the way,” he said.
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Welcome aboard, Sean!
CHRIS CAMPISI JOINS S&OP TEAM
Chris Campisi has joined team Chobani as a Sales and
Operations Planning Analyst, reporting to Kyle Skillins in
New York City. In his new position, Chris will play a pivotal
role in supporting the S&OP Manager by working closely
with supply chain, manufacturing, planning and sales.
Chris was born and raised in New Jersey and recently moved closer to New York
City with his high-school sweetheart, Steph.
Chris attended Lehigh University in Bethlehem, Pa., where he earned a degree in
Supply Chain Management. Immediately following college, he began work at Mars
Chocolate North America in Hackettstown, N.J., as an Affiliate Demand Specialist.
His main roles and responsibilities revolved around analyzing forecasting trends,
running a vast array of reports, and being the overall “keeper of data” within Mars'
Apollo planning system.
Chris decided to join Chobani because of all the positive news and energy that has
surrounded the company, especially in regards to the passionate and hard-working
associates. “I have to say, it will also be a nice transition getting away from high
calorie/high fat candy bars and moving into Greek yogurt that contains plenty of
health benefits," he said.
Welcome to the family, Chris!
A BETTER CHOICE FOR LUNCH
In a piece for the New Orleans Times-Picayune,
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registered dietitian Molly Kimball offers advice on how readers can avoid typical
lunchtime mistakes that can leave them feeling lethargic. Among other things,
Kimball recommends eschewing Lunchables for homemade versions containing
less processed items like grilled chicken, real cheese, whole grain crackers, and “a
carton of Chobani Simply 100 Greek yogurt (it’s flavored but lower in sugar) for a
boost in protein as well as calcium.”
A HEALTHY TREAT
Fitness and nutrition expert Andrea
Metcalf gave some delicious snack
ideas that incorporate Greek yogurt
in a segment that aired on
WCIU’s “You & Me in the Morning”
show in Chicago this week. In it, she
uses multiserve Chobani spooned
over a wedge of watermelon with
basil, feta and peppers as a summertime treat. She also suggests Salted Caramel
Crunch Flip as a great pre-packaged snack. Watch the segment here.
WATERMELON MAKES THE LIST
No shopping list is complete without Chobani!
Limited Batch Watermelon scores high on
amny.com’s shopping list of the newest cooking
gear, snacks and sweets for foodies titled “Beyond
Seamless: a great shopping list for food-lovers.”
“Greek yogurt has reached peak fruitiness in this new limited-batch flavor!” Melissa
Kravitz writes. “Watermelon puree makes this pink-tinted yogurt perfectly juicy and
creamy, spoonful after spoonful. With 13 grams of sugar, you may want to consider
this treat your healthy-ish dessert.” Check out the whole list here.
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CHOBANI WHOLE
MILK A 'SUPER FOOD'
WXIA Atlanta’s ‘ATL&CO’ featured a
segment this week on super foods,
in which registered dietitian Carolyn
O’Neil calls out Chobani Plain Whole
Milk for its versatility as a cooking
ingredient – she cuts calories and
adds protein by substituting Plain for mayonnaise in a chicken salad. “It is a super
food because of all the nutrients that are in there,” Carolyn says. “It’s super
delicious, super affordable, super tasty – a super food.” Watch the segment here.
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WE HEART SCIENTISTS
Sporting their “Chobani (Hearts) Scientists” T-shirts – the Research and
Development team attended the 7th Annual Idaho Milk Processors Association
Dairy Product Development Competition, a competition and cheese auction
showcasing the talents of the best and brightest food science students from across
the country. Students competed from Washington State University, University of
Idaho, Utah State University, Brigham Young University and South Dakota State
University.
From left: Director of R&D Jin Zhou, VP of R&D Kai Sacher and Senior Innovation
Scientist Jared Maughan.
STRAIGHT FROM THE
SOURCE
Chobani brought smiles to attendees
at the Annual Idaho Milk Processors
Association conference in Sun Valley,
Idaho. The conference provides an
opportunity for hundreds of regional
dairy farmers, processors and industry
experts to gather and share insight into
current dairy trends and issues.
ALIGNING WITH THE 'SAFE
HARBOR' MISSION
Safe Harbor is a Twin Falls
organization that feeds hungry
children and families in the Magic
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Valley. The non-profit always needs help in its mission to alleviate the suffering of
those in desperate need of sustenance. Recently, Chobani volunteers brought
product to a fundraiser for Safe Harbor’s cooking for homeless children program,
which was attended by approximately 250 people and will make a difference for
youngsters in the Twin Falls region.
CLT WINS OF THE WEEK
Our fast and genuine customer service
continually impresses our fans and keeps
them scouring grocery stores for our newest
products and innovations.
“Very quick customer service feedback and
you seem to care about customers who need a little extra help to purchase
their products,” said Jamie Rose. “Awesome company!"
The Community Loyalty Team’s personal touch is what our fans enjoy most
when they call in with questions and concerns.
Said Pamela Davidson after just such a personal exchange, “Your awesome
customer service and willingness to send a few coupons every month has
turned me into a Chobani loyal customer! Absolutely love your yogurts and
your brand!”
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