PEACH YOGURT

Cultured grade A reduced fat milk is a source of protein and calcium, essential for bone health. The fermentation process enhances digestibility and provides probiotics beneficial for gut health. It is a staple in yogurt, contributing to its creamy texture and nutritional profile.

Sugar is a refined carbohydrate that can contribute to increased calorie intake without providing essential nutrients. Excessive consumption is linked to various health issues, including obesity and dental cavities. It is often added to enhance sweetness but can lead to health concerns if overconsumed.

Peaches are a natural fruit source providing vitamins and fiber. They add natural sweetness and flavor to the yogurt. However, the nutritional benefits may be minimal in processed forms.

Modified food starch is used as a thickening agent to improve texture and stability. It is derived from various starch sources and undergoes chemical modification. While it serves a functional purpose, it offers no significant nutritional value.

Water is used as a solvent and to adjust the consistency of the yogurt. It is a basic component with no nutritional value. Its presence is essential for achieving the desired texture.

Kosher gelatin is used as a gelling agent to improve the texture and stability of the yogurt. It is derived from animal collagen and is considered acceptable for kosher diets. While it enhances texture, it provides minimal nutritional benefits.

Pectin is a natural polysaccharide used as a gelling agent to improve texture. It is derived from fruits and is commonly used in food processing. It contributes to the consistency of the yogurt without significant nutritional impact.

Natural flavor is a catch-all term for flavoring agents derived from natural sources. It lacks transparency, making it difficult to assess its exact composition and health impact. While it enhances taste, it may contain additives or allergens.

Calcium citrate is a calcium salt used to fortify foods and improve calcium content. It is more easily absorbed than some other calcium forms. While it enhances calcium intake, it is not naturally occurring in yogurt.

Malic acid is a naturally occurring acid used to enhance flavor and acidity. It is found in many fruits and contributes to the tartness of the yogurt. While it improves taste, it offers no significant nutritional benefits.

Vitamin D3 is added to fortify the yogurt, supporting bone health and immune function. It is essential for calcium absorption and is often added to dairy products. While beneficial, it is not naturally present in yogurt.

Sodium citrate is used as an emulsifier and acidity regulator in foods. It helps maintain the stability and texture of the yogurt. While functional, it provides no significant nutritional benefits.