At a glance
Summary
This peach yogurt is ultra-processed, which limits its potential health score. It contains refined sugar, which adds unnecessary calories and can contribute to health issues like obesity and diabetes. Additionally, the presence of carrageenan, a controversial thickener linked to digestive issues, further impacts its rating. Despite these concerns, the yogurt does include beneficial ingredients like cultured milk and peaches, which provide protein, probiotics, and vitamins.
Key ingredients 13
Cultured pasteurized grade A low fat milkGood
This is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial probiotics that support gut health.
Benefits
Provides essential nutrients like calcium and protein. Contains probiotics that may improve digestive health.
PeachesGood
Peaches are a natural source of vitamins, fiber, and antioxidants. They add natural sweetness and flavor to the yogurt. The inclusion of fruit enhances the nutritional profile with vitamins like vitamin C.
Benefits
Rich in vitamins and antioxidants that support overall health. Provides dietary fiber which aids in digestion.
Vitamin D3Good
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for bone health and supports immune function.
WaterNeutral
Water is used as a solvent and to adjust the consistency of the product. It is a neutral ingredient with no direct nutritional impact. It is essential for hydration but does not contribute to the nutritional profile of the yogurt.
See more about Water →PectinNeutral
Pectin is a natural thickening agent derived from fruits. It is used to improve the texture and stability of the yogurt. It is generally recognized as safe and does not contribute significant nutrients.
Benefits
May aid in digestion due to its fiber content, though present in small amounts.
Citric acidNeutral
Citric acid is used as a preservative and to add tartness to the yogurt. It is naturally found in citrus fruits and is generally recognized as safe. It does not provide significant nutritional benefits.
See more about Citric acid →Annatto extractNeutral
Annatto extract is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to foods. It is generally considered safe and does not affect the nutritional value of the product.
Risks
May cause allergic reactions in sensitive individuals.
Vegetable juice (color)Neutral
Vegetable juice is used as a natural coloring agent in the yogurt. It provides color without artificial additives. It does not contribute significant nutrients to the product.
See more about Vegetable juice (color) →Vitamin A palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods. It helps maintain vision and immune function. It is added to enhance the nutritional profile of the yogurt.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from food sources alone.
Benefits
Supports vision and immune health as a source of vitamin A.
SugarBad
Refined sugar contributes to increased calorie intake without providing essential nutrients. Excessive consumption can lead to health issues such as obesity and diabetes. It is a common additive in processed foods to enhance sweetness.
Risks
High intake of refined sugar is linked to obesity, type 2 diabetes, and heart disease.
Modified food starchBad
Chemically modified starch additive.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large amounts.
Natural flavorBad
Natural flavors are often used to enhance taste but can be derived from complex mixtures of chemicals. They lack transparency in terms of specific ingredients used. This can be concerning for individuals with allergies or sensitivities.
Risks
Potential allergen risk due to undisclosed components in the flavoring.
CarrageenanBad
Carrageenan is used as a thickener and stabilizer but has been linked to digestive issues in some studies. It is derived from red seaweed and is controversial due to potential inflammatory effects. Its use in food products is debated due to these health concerns.
Risks
May cause digestive inflammation and discomfort in sensitive individuals.
Processing
Ultra-Processed Foods
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