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Naturell Kvarg

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Common questions

Is Naturell Kvarg healthy?

Naturell Kvarg scores 88/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This product is minimally processed, consisting primarily of high-pasteurized milk, which is a good source of protein and calcium.

How processed is Naturell Kvarg?

Naturell Kvarg is NOVA Group 1: Unprocessed or Minimally Processed Foods.

Which ingredients drive Naturell Kvarg's score?

In Scout's ingredient-by-ingredient analysis, High-pasteurized milk, Cultures count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Naturell Kvarg

Garant
88 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Veritage Brands
Category Yogurt
Summary

This product is minimally processed, consisting primarily of high-pasteurized milk, which is a good source of protein and calcium. The ingredient list is short and free from harmful additives, artificial sweeteners, or seed oils, making it a nutritious choice. The use of lactase enzyme and cultures further enhances its digestibility and nutritional profile.

Key ingredients 4

High-pasteurized milk
Good

High-pasteurized milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It provides a complete amino acid profile, beneficial for muscle maintenance.

Risks

Potential lactose intolerance in some individuals may cause digestive discomfort.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential nutrients like vitamin D and B12.

Cultures
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

May improve gut health by increasing beneficial bacteria in the digestive system.

See more about Cultures →
Lactase enzyme
Neutral

Lactase enzyme is added to break down lactose, making the product more digestible for lactose-intolerant individuals. It does not alter the nutritional content of the product. This enzyme can help prevent digestive discomfort associated with lactose consumption.

Benefits

Facilitates digestion of lactose, making the product suitable for lactose-intolerant individuals.

See more about Lactase enzyme →
Vegetable rennet
Neutral

Vegetable rennet is used as a coagulant in cheese and yogurt production, derived from plant sources. It is a vegetarian alternative to animal rennet. This ingredient does not significantly impact the nutritional profile of the product.

Benefits

Provides a vegetarian-friendly coagulant option for dairy production.

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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