Old Home Vanilla Yogurt - 32oz

This is a high-quality dairy ingredient providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds probiotics, which can support gut health.

Refined sugar is added for sweetness but offers no nutritional benefits. Excessive consumption can lead to health issues such as obesity and diabetes. It is a processed ingredient that contributes to the product's overall sugar content.

Milk protein concentrate is used to enhance protein content and improve texture. It is derived from milk and retains most of the milk's natural proteins. While it boosts protein levels, it is a processed ingredient.

Water is used as a solvent and to adjust the consistency of the yogurt. It is a natural and essential component in many food products. It does not contribute any nutritional value but is necessary for the product's formulation.

Corn starch is used as a thickening agent to improve the texture of the yogurt. It is a processed carbohydrate derived from corn. While it helps achieve the desired consistency, it does not provide significant nutritional benefits.

Vanilla extract is a natural flavoring derived from vanilla beans. It adds a pleasant aroma and taste to the yogurt. The extraction process retains some beneficial compounds like vanillin, which may have antioxidant properties.

Natural flavors are added to enhance taste but are often vague in composition. They can contain a variety of compounds, some of which may be heavily processed. The lack of transparency in their composition can be concerning for consumers.

Carob bean gum is used as a stabilizer and thickener in the yogurt. It is derived from the seeds of the carob tree and is considered a natural additive. It helps maintain the texture and consistency of the product.

Lactic acid is used to adjust the acidity and enhance the flavor of the yogurt. It is naturally produced during fermentation and is safe for consumption. It contributes to the tangy taste characteristic of yogurt.

Enzymes are added to aid in the fermentation process and improve the texture of the yogurt. They are naturally occurring proteins that facilitate biochemical reactions. Their use is common in dairy processing to enhance product quality.