BestSelf® Lactose Free Reduced Fat (2% Milkfat) Greek Strained Yogurt with Blueberry

Blueberries are a natural source of antioxidants and vitamins. They provide beneficial phytonutrients that support overall health. Their inclusion adds natural sweetness and flavor to the yogurt.

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 standard in many food products for texture and processing.

Cane sugar is a refined sugar that contributes to the overall sugar content of the product. Excessive consumption of refined sugars can lead to health issues such as obesity and diabetes. It is used to enhance sweetness but should be consumed in moderation.

Corn starch is used as a thickening agent to improve the texture of the yogurt. It is a processed carbohydrate with minimal nutritional value. Its use is common in processed foods to achieve desired consistency.

Natural flavors are added to enhance the taste of the product. They are derived from natural sources but can be highly processed. The specific composition is often proprietary, making it difficult to assess health impacts.

Fruit pectin is a natural gelling agent derived from fruits. It is used to stabilize and thicken the yogurt. Pectin can aid in digestion and has prebiotic properties.

Lemon juice concentrate is used for flavor and as a natural preservative. It provides vitamin C and enhances the tartness of the yogurt. Its acidity can help preserve the product naturally.

Skimmed milk is a primary ingredient providing protein and calcium. It is pasteurized to ensure safety and quality. The reduction in fat content makes it suitable for low-fat diets.

Cream adds richness and improves the texture of the yogurt. It provides healthy fats and enhances the flavor profile. The use of cream contributes to the creamy consistency of the product.

Live active yogurt cultures are beneficial probiotics that support gut health. They aid in digestion and improve the balance of gut microbiota. Their presence is essential for the fermentation process of yogurt.

Lactase enzyme is added to break down lactose, making the yogurt suitable for lactose-intolerant individuals. It enhances digestibility without altering the nutritional profile. This enzyme allows those with lactose intolerance to enjoy dairy products.