DANNON, OIKOS, GREEK NONFAT YOGURT, BLACKBERRY

Cultured Grade A Non Fat Milk is a primary ingredient in yogurt, providing a source of protein and calcium. It is fermented with live cultures, which can support gut health. The non-fat nature makes it suitable for low-fat diets.

Sugar is added to enhance sweetness but contributes to the overall sugar content of the product. Excessive sugar intake is linked to various health issues such as obesity and diabetes. It is a refined carbohydrate with no essential nutrients.

Blackberry Puree adds natural flavor and color to the yogurt, providing some vitamins and antioxidants. It is a whole food ingredient that contributes to the fruit content of the product. The puree form retains some of the fruit's natural nutrients.

Pectin is a natural thickening agent derived from fruits, used to improve texture. It is commonly used in food processing and is generally recognized as safe. It does not significantly alter the nutritional profile of the product.

Natural Flavor is a catch-all term for flavoring agents derived from natural sources but can be highly processed. It lacks transparency regarding its specific components. The use of natural flavors can mask the true quality of the product.

Grape Juice Concentrate is used for coloring and adds a small amount of natural sweetness. It is a processed form of grape juice, reducing its nutritional value. The concentrate form is primarily used for its color-enhancing properties.

Carob Bean Gum is a natural thickener derived from the seeds of the carob tree. It is used to stabilize and improve the texture of the yogurt. It is generally recognized as safe and does not significantly impact the nutritional profile.

Potassium Sorbate is a preservative used to maintain freshness and prevent spoilage. It is a synthetic additive that can cause allergic reactions in sensitive individuals. Its use is common in processed foods to extend shelf life.

Lemon Juice Concentrate is used for flavoring and acidity regulation. It is a processed form of lemon juice, which reduces its vitamin C content. Primarily used for its tart flavor and preservative qualities.

Calcium Lactate is used as a firming agent and to fortify the product with calcium. It is a salt derived from lactic acid and calcium carbonate. It contributes to the calcium content but is not a primary source of nutrition.

Vitamin D3 is added to enhance the nutritional profile by supporting bone health and immune function. It is a fat-soluble vitamin that aids in calcium absorption. Fortification with vitamin D3 is beneficial, especially in dairy products.

Active Yogurt Cultures are beneficial bacteria that ferment milk, producing yogurt. They support digestive health by maintaining a healthy gut microbiome. The presence of live cultures is a key feature of probiotic-rich foods.