Peach

Fage
60 Fair
$1.47 · 5.3 oz
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Summary

This product contains beneficial ingredients like strained yogurt, peach puree, and oligofructose, which contribute to its nutritional value and support digestive health. However, it is heavily processed and includes cane sugar and natural flavors, which are less desirable due to their refined nature and lack of transparency. The high level of processing and presence of these additives limit its overall healthiness despite some positive nutritional aspects.

At a glance

Beneficial ingredients 3
Harmful ingredients 2
Category Fruits

Key ingredients 10

Strained yogurt
Good

Strained yogurt is a good source of protein and probiotics, which support gut health. It is made by removing whey, resulting in a thicker consistency and higher protein content. The presence of live cultures enhances digestive health.

Benefits

Provides beneficial probiotics that support gut health and digestion. High protein content aids in muscle maintenance and satiety.

Peach and peach puree
Good

Peach and peach puree provide natural sweetness and are rich in vitamins A and C. They are minimally processed, retaining most of their nutritional benefits. The fiber content supports digestive health.

Benefits

Rich in vitamins and antioxidants that support immune function and skin health. Provides dietary fiber that aids in digestion.

Oligofructose
Good

Oligofructose is a prebiotic fiber that supports gut health by promoting the growth of beneficial bacteria. It is derived from natural sources like chicory root. Its inclusion can enhance digestive health and improve mineral absorption.

Risks

Excessive consumption may cause digestive discomfort in some individuals.

Benefits

Supports gut health by promoting beneficial bacteria growth. May improve mineral absorption and overall digestive function.

Cane sugar
Bad

Cane sugar is a refined sugar that can contribute to increased calorie intake and potential weight gain. It is processed to remove impurities, resulting in a high glycemic index. Excessive consumption is linked to various health issues.

Risks

High intake can lead to obesity, type 2 diabetes, and dental cavities.

Benefits

Provides quick energy but lacks nutritional benefits.

See more about Cane sugar →
Natural flavor
Bad

Natural flavor is a vague term that can include a variety of chemical compounds derived from natural sources. It is often used to enhance taste but lacks transparency about its composition. The processing and potential additives raise concerns about its health impact.

Risks

May contain undisclosed additives or allergens.

Benefits

Enhances flavor without adding calories, but lacks nutritional value.

See more about Natural flavor →
Water
Neutral

Water is used as a solvent and to adjust the consistency of the product. It is essential for hydration but does not contribute additional nutrients. Its inclusion is standard in many food products.

Benefits

Essential for hydration and maintaining bodily functions.

See more about Water →
Maize starch
Neutral

Maize starch is used as a thickening agent and stabilizer in food products. It is derived from corn and is highly processed. While it provides texture, it offers little nutritional value.

Benefits

Improves texture and stability of the product.

Corn starch
Neutral

Corn starch is a common thickening agent used in food processing. It is derived from corn and is highly refined. While it enhances texture, it does not provide significant nutritional benefits.

Benefits

Used to improve the texture and consistency of food products.

See more about Corn starch →
Lemon juice concentrate
Neutral

Lemon juice concentrate is used for flavoring and as a natural preservative. It is concentrated to remove water, intensifying its flavor. While it adds a tangy taste, it does not significantly contribute to nutritional value.

Benefits

Adds flavor and acts as a natural preservative.

See more about Lemon juice concentrate →
Xanthan
Neutral

Xanthan is a polysaccharide used as a thickening and stabilizing agent in food products. It is produced by fermenting sugars with Xanthomonas campestris bacteria. While it improves texture, it does not provide nutritional benefits.

Risks

May cause digestive issues in sensitive individuals when consumed in large amounts.

Benefits

Enhances texture and stability of food products.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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