Liberté Greek 0% Yogurt, Plain, High Protein, 750 G 750 G

Liberté
63 Fair
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Summary

This yogurt is made from skim milk, milk protein, and bacterial culture, which are generally healthy ingredients providing essential nutrients and probiotics. However, it is classified as ultra-processed due to its processing level, which limits its score despite the absence of harmful additives. The product's clean ingredient list and high protein content are positive aspects, but the processing level prevents a higher rating.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Sodiaal
Category Yogurt

Key ingredients 3

Skim Milk
Good

Skim milk is a low-fat dairy product that provides essential nutrients such as calcium and vitamin D. It is processed to remove most of the fat, making it a lower-calorie option compared to whole milk. This ingredient is beneficial for those seeking to reduce fat intake while still obtaining important nutrients.

Benefits

Provides essential nutrients like calcium and vitamin D, supporting bone health. Low in fat, making it suitable for calorie-conscious diets.

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Milk Protein
Neutral

Milk protein is a concentrated source of protein derived from milk, offering a complete amino acid profile. It is often used to increase the protein content of dairy products. While it provides essential amino acids, it may not offer additional benefits beyond those of whole milk.

Risks

Potential allergen for individuals with milk protein allergies or lactose intolerance.

Benefits

Offers a complete amino acid profile, supporting muscle maintenance and repair. Enhances the protein content of the product.

Bacterial Culture
Neutral

Bacterial cultures are used in yogurt production to ferment lactose, resulting in the characteristic tangy flavor and thick texture. They are essential for the fermentation process but do not provide direct nutritional benefits. The presence of live cultures can support gut health, although this depends on the strains used.

Benefits

May support gut health by contributing beneficial bacteria to the digestive system. Essential for the fermentation process that creates yogurt.

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Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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