At a glance
Summary
This yogurt is ultra-processed, which limits its potential health benefits despite containing beneficial ingredients like milk proteins and yogurt cultures. The presence of refined sugar and natural flavors detracts from its nutritional profile, as these additives can contribute to negative health effects and lack transparency. While it contains some beneficial components, the level of processing and added sugars prevent it from being rated higher.
Key ingredients 11
MilkGood
Milk is a source of high-quality protein and essential nutrients like calcium and vitamin D. It supports bone health and muscle function. The 3% fat content provides a moderate amount of healthy fats.
Risks
Potential lactose intolerance or milk allergy in some individuals.
Benefits
Rich in calcium and vitamin D, supporting bone health and providing essential nutrients for overall well-being.
Milk proteinsGood
Milk proteins are a high-quality source of essential amino acids. They support muscle repair and growth. These proteins are beneficial for maintaining muscle mass and overall health.
Risks
Potential allergen for individuals with milk protein allergies.
Benefits
Supports muscle repair and growth due to its complete amino acid profile.
Yogurt cultureGood
Yogurt culture contains beneficial bacteria that aid in fermentation and improve gut health. It contributes to the probiotic content of the yogurt. These cultures support digestive health and enhance nutrient absorption.
Benefits
Promotes gut health and supports a healthy digestive system.
WaterNeutral
Water is used as a solvent and to adjust the consistency of the yogurt. It is a neutral ingredient with no direct nutritional impact. It helps in achieving the desired texture of the product.
See more about Water →Modified starchNeutral
Modified starch is used as a thickening agent to improve texture. It is processed to enhance its functional properties. It does not provide significant nutritional value.
Benefits
Improves texture and consistency of the product.
PectinNeutral
Pectin is a natural gelling agent derived from fruits. It is used to stabilize and thicken yogurt. It is generally recognized as safe and has minimal nutritional impact.
Benefits
Helps in achieving the desired texture and stability of the product.
Vanilla essenceNeutral
Vanilla essence is used to impart a vanilla flavor to the yogurt. It is a flavoring agent with no significant nutritional value. It enhances the sensory appeal of the product.
Benefits
Enhances flavor and aroma, improving the overall sensory experience.
Vanilla seedsNeutral
Vanilla seeds are used to provide a natural vanilla flavor and visual appeal. They are a natural ingredient with minimal nutritional impact. They contribute to the authentic vanilla taste.
Benefits
Adds natural flavor and visual appeal to the product.
LactaseNeutral
Lactase is an enzyme that helps break down lactose, making the product more digestible for lactose-intolerant individuals. It is added to improve digestibility. It does not contribute to the nutritional profile of the yogurt.
Benefits
Improves digestibility for lactose-intolerant individuals.
SugarBad
Refined sugar is associated with increased calorie intake and potential negative health effects like obesity and diabetes. It is added to enhance sweetness but lacks nutritional benefits. Excessive consumption can lead to health issues.
Risks
High sugar intake can contribute to obesity, diabetes, and dental problems.
Benefits
Provides quick energy but lacks essential nutrients.
Natural flavorBad
Natural flavor is a vague term that can include a variety of substances derived from natural sources. It is used to enhance taste but lacks transparency. The lack of specificity can be concerning for consumers with allergies or sensitivities.
Risks
Potential allergen risk due to unspecified components.
Benefits
Enhances flavor without adding calories.
Processing
Ultra-Processed Foods
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