GREEK YOGURT

S. Thermophilus is a beneficial probiotic culture used in yogurt production. It aids in lactose digestion and supports gut health. Its presence enhances the nutritional profile of yogurt.

L. Bulgaricus is a probiotic culture that contributes to the fermentation of yogurt. It enhances the flavor and texture while providing digestive benefits. This culture is essential for traditional yogurt production.

L. Acidophilus is a well-known probiotic that supports digestive health. It helps maintain a balanced gut flora and can improve lactose tolerance. Its inclusion in yogurt boosts its health benefits.

Skim milk is a low-fat dairy option that provides protein and calcium. It is pasteurized to ensure safety and cultured to enhance probiotic content. However, it lacks the healthy fats found in whole milk.

Figs are a natural fruit ingredient that adds flavor and texture. They provide some fiber and micronutrients but are present in small amounts. Their natural sugars contribute to the overall sweetness.

Pectin is a natural thickening agent derived from fruits. It is used to improve the texture of yogurt. It is generally recognized as safe and has minimal impact on health.

Carob gum is a natural thickener used to stabilize yogurt. It is derived from the seeds of the carob tree. It is considered safe but offers no significant nutritional benefits.

Refined sugar is added to enhance sweetness but contributes to empty calories. Excessive consumption can lead to health issues like obesity and diabetes. It is a common additive in flavored yogurts.