Strawberry Banana Original Lowfat Yogurt

Cultured pasteurized lowfat milk is a primary source of protein and calcium. The culturing process introduces beneficial probiotics that support gut health. Pasteurization ensures safety by eliminating harmful bacteria.

Strawberry banana puree is a natural source of vitamins and antioxidants. It adds natural sweetness and flavor without the need for artificial additives. The puree retains some fiber content, contributing to digestive health.

Strawberries are a natural source of vitamins, fiber, and antioxidants. They contribute to the flavor and nutritional profile of the yogurt. The presence of strawberries adds natural sweetness and color.

Banana puree provides natural sweetness and is a source of potassium and vitamin B6. It enhances the flavor profile of the yogurt without the need for artificial additives. The puree retains some fiber, aiding in digestion.

Water is used as a solvent and to adjust the consistency of the yogurt. It is a neutral ingredient with no direct nutritional impact. Its presence is essential for achieving the desired texture.

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

Fruit and vegetable juice is used primarily for natural coloring. It provides minimal nutritional value in the small quantities used. The juice is a natural alternative to artificial colorings.

Modified cornstarch is used as a thickening agent to improve texture. It is a processed ingredient but generally recognized as safe. The modification process alters its properties for specific functional uses.

Nonfat milk solids are used to enhance the protein content and texture of the yogurt. They are derived from milk and provide additional nutrients. The solids contribute to the creaminess without adding fat.

Kosher gelatin is used as a stabilizer to maintain the yogurt's texture. It is derived from animal collagen and is considered safe for consumption. Gelatin is commonly used in dairy products to improve consistency.

Sugar is added to enhance sweetness but contributes to increased caloric intake without nutritional benefits. Excessive consumption of added sugars is linked to various health issues, including obesity and diabetes. It is important to limit added sugars in the diet.

Natural flavors are used to enhance taste but lack transparency regarding their specific composition. They can be derived from various sources and may include additives. The use of natural flavors can mask the absence of real ingredients.