Light Non Fat Yogurt

Common questions

Is Light Non Fat Yogurt healthy?

Light Non Fat Yogurt scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This yogurt is ultra-processed, which limits its potential health benefits despite having a relatively low sugar content.

How processed is Light Non Fat Yogurt?

Light Non Fat Yogurt is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Light Non Fat Yogurt's score?

In Scout's ingredient-by-ingredient analysis, Carrageenan, Potassium Sorbate are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Light Non Fat Yogurt

60 Fair

Analysis updated June 2026 · How Scout scores

$4.22 · 5.3 oz · 4 count · $0.20 / count
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At a glance

Beneficial ingredients 0
Harmful ingredients 2
Category Yogurt
Summary

This yogurt is ultra-processed, which limits its potential health benefits despite having a relatively low sugar content. The presence of carrageenan and potassium sorbate, both controversial additives, further detracts from its nutritional profile. While it contains cultured nonfat milk, the additives and processing level prevent it from being considered a healthier option.

Key ingredients 4

Cultured Pasteurized Grade A Nonfat Milk
Neutral

This ingredient is a primary component of yogurt, providing a source of protein and calcium. It is pasteurized to ensure safety by eliminating harmful bacteria. However, being nonfat, it lacks the beneficial fats found in whole milk.

Benefits

Provides protein and calcium, essential for bone health and muscle function.

See more about Cultured Pasteurized Grade A Nonfat Milk →
Pectin
Neutral

Pectin is a natural polysaccharide used as a gelling agent in foods. It is derived from fruits and is generally considered safe. It can aid in digestion and is often used to improve texture in low-fat products.

Benefits

May aid in digestion and improve the texture of low-fat products.

See more about Pectin →
Carrageenan
Bad

Carrageenan is used as a thickening agent in many processed foods. It is derived from red seaweed but has been linked to digestive issues and inflammation in some studies. Its use in food products is controversial due to potential health concerns.

Risks

May cause digestive issues and inflammation in sensitive individuals.

See more about Carrageenan →
Potassium Sorbate
Bad

Potassium sorbate is a preservative used to extend the shelf life of foods by inhibiting mold and yeast growth. While generally recognized as safe, it can cause allergic reactions in some individuals. Its presence indicates a higher level of processing.

Risks

May cause allergic reactions or skin irritation in sensitive individuals.

See more about Potassium Sorbate →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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