Fruit Yoghurt Pog

Fromage frais is a fresh cheese made from milk, providing a good source of protein and calcium. It is minimally processed, retaining most of its natural nutrients. The use of milk as the primary ingredient indicates a focus on quality dairy content.

Water is used as a solvent and to adjust the consistency of the product. It is a neutral ingredient with no direct nutritional impact. Its inclusion is standard in many food products to achieve desired texture and volume.

Sugar is a refined carbohydrate that provides sweetness but lacks nutritional value. Excessive consumption of refined sugar is linked to various health issues, including obesity and dental problems. It is often used to enhance flavor but can contribute to high caloric intake.

Strawberry puree adds natural flavor and color to the product. It is a source of natural sugars and some vitamins, though in small quantities. The puree is minimally processed, retaining some of the fruit's original nutrients.

Cream is a dairy product that adds richness and texture to the yogurt. It is a source of saturated fats, which should be consumed in moderation. The inclusion of cream indicates a focus on traditional dairy ingredients.

Cornflour is used as a thickening agent to improve the texture of the yogurt. It is a refined carbohydrate with minimal nutritional value. Its primary role is functional, contributing to the product's consistency.

Modified tapioca starch is used to stabilize and thicken the yogurt. It is a processed ingredient that enhances texture without adding nutritional value. Its modification allows it to function effectively in various temperature conditions.

Anthocyanins are natural pigments used to add color to the yogurt. They are derived from plants and may have antioxidant properties. Their inclusion is primarily for aesthetic purposes, enhancing the visual appeal of the product.

Flavouring is a broad term that can include various artificial or natural compounds to enhance taste. The lack of specificity raises concerns about the potential inclusion of artificial additives. Such ingredients can mask the natural flavors of the product.

Citric acid is used as an acidity regulator to maintain the product's pH balance. It is a naturally occurring compound found in citrus fruits. Its primary role is functional, contributing to flavor stability and preservation.

Sodium citrates are used as acidity regulators and emulsifiers in the yogurt. They help maintain the product's texture and prevent separation. These compounds are generally recognized as safe when used in food products.

Xanthan gum is a thickening agent used to improve the texture and consistency of the yogurt. It is a polysaccharide produced through fermentation and is widely used in food products. Its primary function is to stabilize and thicken without adding nutritional value.