NONFAT GREEK YOGURT

Strawberries are a natural source of vitamins, fiber, and antioxidants. They add natural sweetness and flavor to the yogurt. Their inclusion enhances the nutritional profile with vitamin C and other phytonutrients.

Live active cultures are beneficial bacteria that support gut health and digestion. They are a key component of yogurt, contributing to its probiotic benefits. Regular consumption can improve gut microbiota balance.

Cultured pasteurized skim milk is a primary ingredient in yogurt, providing a source of protein and calcium. It is pasteurized to ensure safety and cultured to promote beneficial bacteria growth. However, it lacks the healthy fats found in whole milk.

Pectin is a natural thickening agent derived from fruits, used to improve texture. It is generally recognized as safe and adds no significant calories. It is a common ingredient in jams and jellies.

Locust bean gum is a natural thickener derived from carob seeds. It is used to stabilize and thicken food products. It is considered safe and is often used in small quantities.

Fruit and vegetable juice is used as a natural coloring agent, providing color without artificial dyes. It is derived from natural sources, making it a preferable alternative to synthetic colors. However, it does not contribute significant nutritional value.

Sodium citrate is used as an acidity regulator and emulsifier in food products. It helps maintain the stability and texture of the yogurt. It is generally recognized as safe when used in food.

Calcium chloride is used to improve the firmness and texture of yogurt. It is a common food additive that provides calcium, though in small amounts. It is considered safe for consumption.

Lactic acid is a natural acid used to adjust the acidity of yogurt, enhancing flavor and preservation. It is produced by fermentation and is safe for consumption. It also supports the growth of beneficial bacteria in yogurt.

Refined sugar is added to enhance sweetness but contributes to empty calories. Excessive consumption can lead to health issues such as obesity and diabetes. It lacks nutritional benefits compared to natural sweeteners.

Natural flavors are often used to enhance taste but can be ambiguous in origin. They may contain a variety of compounds derived from natural sources but processed in a lab. This lack of transparency can be concerning for consumers seeking clean labels.