At a glance
Summary
This low-fat yogurt contains beneficial ingredients like cultured milk and strawberries, which provide essential nutrients and antioxidants. However, it is heavily processed with added sugar, natural flavors, and carrageenan, which are linked to potential health concerns. The presence of multiple additives and its ultra-processed nature limit its healthfulness despite some positive aspects.
Key ingredients 13
Cultured pasteurized grade a low fat milkGood
This is a primary ingredient in yogurt, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds probiotics, beneficial for gut health.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains probiotics that promote a healthy digestive system.
StrawberriesGood
Strawberries are a natural source of vitamins, fiber, and antioxidants. They add natural sweetness and flavor to the yogurt. Their antioxidant content supports overall health and reduces inflammation.
Benefits
Rich in vitamin C and antioxidants, supporting immune function and reducing oxidative stress.
Vitamin d3Good
Beneficial ingredient — whole-food or functional value in this product class.
Risks
Excessive intake can lead to vitamin D toxicity, causing hypercalcemia.
Benefits
Supports bone health and immune function through vitamin D fortification.
Calcium phosphateNeutral
Calcium phosphate is used to fortify foods with calcium, supporting bone health. It is a common additive in dairy products. While beneficial for calcium intake, it does not provide additional nutritional value beyond fortification.
Risks
Excessive intake may lead to imbalances in calcium and phosphate levels.
Benefits
Contributes to calcium intake, supporting bone and dental health.
PectinNeutral
Pectin is a natural thickening agent derived from fruits. It is used to improve texture in food products. While it provides no significant nutrients, it is generally considered safe and can aid in digestion.
Benefits
May aid in digestion and improve gut health due to its fiber content.
Color (annatto extract, vegetable and fruit juice)Neutral
Natural colorants like annatto extract and vegetable juices are used to enhance the visual appeal of foods. They are generally considered safe and preferable to artificial dyes. These colorants do not contribute significant nutritional value.
Benefits
Provides natural coloring without the risks associated with artificial dyes.
Citric acidNeutral
Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is widely used in food processing for its acidic properties. While it is safe for most people, it does not provide nutritional benefits.
Risks
Excessive consumption may cause dental erosion or stomach upset.
Benefits
Acts as a natural preservative and enhances flavor without significant health risks.
Vitamin a palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods. It supports vision and immune function but is not naturally occurring in this form. Fortification helps meet dietary vitamin A needs.
Risks
Excessive intake may lead to hypervitaminosis A, a condition of vitamin A toxicity.
Benefits
Supports vision and immune health through vitamin A fortification.
SugarBad
Refined sugar is added for sweetness but contributes to empty calories. Excessive consumption can lead to health issues like obesity and diabetes. It lacks nutritional benefits compared to natural sweeteners.
Risks
High intake of refined sugar can increase the risk of obesity, type 2 diabetes, and dental cavities.
Modified food starchBad
Chemically modified starch additive.
Risks
May cause digestive discomfort in sensitive individuals if consumed in large amounts.
Natural flavorBad
Natural flavors are added to enhance taste but lack transparency in their composition. They can contain a variety of compounds, some of which may not be beneficial. The term 'natural' does not guarantee health benefits.
Risks
Potential allergens or sensitivities may be present without clear labeling.
CarrageenanBad
Carrageenan is used as a thickener and stabilizer in food products. It has been linked to digestive issues and inflammation in some studies. Its safety is debated, with some research suggesting potential health concerns.
Risks
May cause digestive inflammation or discomfort in sensitive individuals.
Potassium sorbateBad
Synthetic preservative — flagged in daily-use products.
Risks
May cause allergic reactions or sensitivities in some individuals.
Benefits
Helps maintain product freshness and prevent spoilage.
Processing
Ultra-Processed Foods
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