Episode 65 – Chobani vice president extols the benefits of protein

Matt Graziose joins the “Let’s Talk Dairy” podcast.

Let's Talk Dairy graphic with a boom microphone and colorful blurred background. — BNP Media

Image courtesy of Chobani

Matt Graziose, Ph.D., vice president for Regulatory Compliance at Chobani, joins Dairy Foods for Episode 65 of the “Let’s Talk Dairy” podcast, where he discusses protein and natural ingredients.

Graziose is vice president of nutrition and regulatory compliance at Chobani, where he leads all compliance activities related to ingredients, manufacturing and finished product labeling. He also oversees representation in trade associations, as well as nutrition claims and strategy.

Graziose holds a doctorate in nutrition from Columbia University and is the author of more than 20 peer-reviewed scientific articles and book chapters in nutrition science. He has served on advisory boards for the Society for Nutrition Education and Behavior and the American Society for Nutrition and is an adjunct instructor for both undergraduate and graduate nutrition courses.

During this podcast, Graziose talks about the following topics:

What “natural” protein really means and why it is important.
Why Chobani uses simple and all-natural ingredients.
The benefits of Greek yogurt and its naturally high-protein content.
How consumer demand has been for natural and high-protein options.
Real dairy coffee creamers and how they meet modern demand.

Listen to the full podcast below:

Listen to more podcasts here.

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Brian Berk has been a writer and editor for 25 years. He has served as editor-in-chief of the Music & Sound Retailer and managing editor of Convenience Store News, both the top-circulated magazines in their respective fields. Berk has also held editing and writing roles in drug store retail, photography, and natural health products. Holding a bachelor’s degree from SUNY Cortland and a master’s degree from Quinnipiac University, Berk lives in Port Washington, N.Y., with his wife and two children.