BLENDED GREEK YOGURT

Cultured grade A non-fat milk is a primary source of protein and calcium, essential for bone health. It is fermented with beneficial bacteria, which can aid in digestion and improve gut health. The absence of fat makes it a lower-calorie option compared to whole milk.

Chicory root fiber is a natural source of inulin, a type of prebiotic fiber that supports digestive health. It is often used to increase fiber content in foods without adding calories. While beneficial for gut health, excessive consumption may cause digestive discomfort.

Water is used as a solvent and to adjust the consistency of the yogurt. It is a neutral ingredient with no direct nutritional impact. Its presence helps achieve the desired texture and mouthfeel of the product.

Fruit and vegetable juices are used in small amounts to provide natural coloring to the yogurt. They are a preferable alternative to artificial dyes, offering a more natural appearance. The quantity used is typically too small to impart any nutritional value.

Natural flavors are used to enhance the taste of the yogurt but can be a catch-all term for various flavoring agents. The lack of transparency about their specific composition can be concerning for consumers seeking clean labels. They may contain compounds that some individuals prefer to avoid.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Stevia leaf extract is a natural, zero-calorie sweetener derived from the stevia plant. It is used to provide sweetness without adding calories or sugar. Stevia is generally considered safe and does not impact blood sugar levels.

Sodium citrate is used as an acidity regulator and emulsifier in the yogurt. It helps maintain the product's texture and stability. While it is a processed additive, it is generally recognized as safe in small quantities.

Malic acid is a naturally occurring acid used to enhance flavor and acidity in foods. It is commonly found in fruits and is used to balance the taste profile of the yogurt. It is generally recognized as safe when consumed in typical food quantities.

Vitamin D3 is added to fortify the yogurt, supporting bone health and immune function. It is essential for calcium absorption and maintaining healthy bones. The fortification level is typically aligned with dietary recommendations.