LOWFAT YOGURT

Cultured grade A reduced fat milk is a primary source of protein and calcium. It is fermented with beneficial bacteria, which can aid in digestion and improve gut health. The reduced fat content makes it a lower-calorie option while still providing essential nutrients.

Cane sugar is a refined sugar that contributes to the sweetness of the product. Excessive consumption of refined sugars can lead to health issues such as obesity and diabetes. It lacks nutritional benefits and is considered a source of empty calories.

Strawberries are a natural source of vitamins, fiber, and antioxidants. They add natural sweetness and flavor to the yogurt without the need for artificial additives. The presence of vitamin C and other antioxidants can support immune function and reduce inflammation.

Modified food starch is used as a thickening agent to improve texture. It is derived from various starch sources and is generally considered safe for consumption. However, it provides no significant nutritional value.

Blueberry puree adds flavor and color to the yogurt. While it contains some vitamins and antioxidants, the processing may reduce its nutritional content. It is a natural ingredient that enhances the product's taste profile.

Kosher gelatin is used as a stabilizer to maintain the yogurt's texture. It is derived from animal collagen and is considered safe for consumption. It does not contribute significant nutritional value to the product.

Natural flavors are added to enhance the taste of the yogurt. They are often derived from natural sources but can be highly processed and lack transparency. The use of natural flavors can mask the absence of real ingredients.

Agar agar is a plant-based gelling agent used to improve texture. It is derived from seaweed and is a vegan alternative to gelatin. It is generally considered safe and does not contribute significant nutritional value.

Lactic acid is used to regulate acidity and enhance flavor. It is a naturally occurring compound in fermented foods and is generally recognized as safe. It does not provide significant nutritional benefits.

Calcium lactate is used as a calcium fortifier and acidity regulator. It is a source of calcium, which is essential for bone health. However, its contribution to overall calcium intake in this product is minimal.

Milk calcium is added to enhance the calcium content of the yogurt. It is derived from milk and supports bone health. However, its impact is limited by the overall formulation of the product.

Vitamin D3 is added to fortify the yogurt and support calcium absorption. It is essential for bone health and immune function. The amount present in the product may not significantly impact overall vitamin D levels.