WHOLE MILK GREEK YOGURT, VANILLA

Cultured pasteurized skim milk is a primary ingredient in yogurt, providing a source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing introduces beneficial probiotics that support gut health.

Cream adds richness and a smooth texture to the yogurt, contributing to its creamy consistency. It is a source of saturated fats, which are essential in moderation for hormone production and cell structure. The quality of cream can vary, with organic or grass-fed options being preferable.

Sugar is added to enhance the sweetness of the yogurt, but it contributes to added caloric intake without nutritional benefits. High consumption of added sugars is linked to various health issues, including obesity and metabolic syndrome. It is preferable to limit added sugars in the diet.

Natural flavors are used to enhance the taste of the yogurt but are often vague in composition, potentially containing a mix of various compounds. The lack of transparency can be concerning for those with allergies or sensitivities. They are considered less desirable than whole food flavorings.

Pectin is a natural thickening agent derived from fruits, used to improve the texture of yogurt. It is generally recognized as safe and is a common additive in food products. Pectin does not significantly alter the nutritional profile of the yogurt.

Locust bean gum is a natural thickener derived from carob seeds, used to stabilize and thicken yogurt. It is considered safe for consumption and is commonly used in food products. It does not contribute significant nutritional value.

Citric acid is used as a preservative and to add a slight tartness to the yogurt. It is naturally found in citrus fruits and is widely used in the food industry. It does not provide significant nutritional benefits.

Calcium chloride is used to improve the texture and firmness of yogurt. It is a common food additive and is generally recognized as safe. It does not significantly impact the nutritional profile of the yogurt.

Live active cultures are beneficial probiotics that support gut health and improve digestion. They are essential for the fermentation process in yogurt, contributing to its health benefits. The presence of multiple strains enhances the probiotic diversity.