At Chobani, Adding Flavor to Yogurt While Watching Calories
- 6 years ago
At Chobani, Adding Flavor to Yogurt While Watching Calories
We wanted to make a s’mores-flavored yogurt, so our team experimented — we try to use only natural ingredients
and sweeteners — to create the taste of campfire s’mores.
I started as an intern, working three days a week until I graduated,
and first worked on what Chobani calls its core platform, which includes the fruit-on-the-bottom yogurt.
We select the ingredients for the flavor we’re preparing, then the science comes in so the product can be tested for safety
and to make sure it can be reproduced on a large scale.
What was your first flavor at Chobani?
As told to
Long, 25, is a research and development scientist for Chobani at its yogurt factory in Twin Falls, Idaho.
After the second interview, they invited me to Twin Falls and asked me to create some yogurt products.
We wanted to make a s’mores-flavored yogurt, so our team experimented — we try to use only natural ingredients
and sweeteners — to create the taste of campfire s’mores.
I started as an intern, working three days a week until I graduated,
and first worked on what Chobani calls its core platform, which includes the fruit-on-the-bottom yogurt.
We select the ingredients for the flavor we’re preparing, then the science comes in so the product can be tested for safety
and to make sure it can be reproduced on a large scale.
What was your first flavor at Chobani?
As told to
Long, 25, is a research and development scientist for Chobani at its yogurt factory in Twin Falls, Idaho.
After the second interview, they invited me to Twin Falls and asked me to create some yogurt products.