UNSWEETENED PLAIN ORGANIC DAIRY-FREE CASHEWGURT YOGURT

Filtered water is used as a base ingredient to provide consistency and hydration. It is a neutral component with no direct nutritional benefits or risks. Its primary role is to dissolve and distribute other ingredients evenly.

Cashews are a source of healthy fats and plant-based protein, contributing to the creamy texture of the yogurt. They are organic, which indicates a higher quality and reduced pesticide exposure. Cashews also provide essential minerals like magnesium and copper.

Corn starch is used as a thickening agent to improve the texture of the yogurt. Being organic, it is less likely to contain harmful residues. It does not contribute significant nutritional value but helps achieve the desired consistency.

Coconut cream adds richness and a creamy texture to the yogurt, providing healthy saturated fats. It is organic, ensuring a higher quality product with fewer additives. Coconut cream also contains medium-chain triglycerides (MCTs) that may support metabolism.

Locust bean gum is a natural thickener derived from carob seeds, used to stabilize the yogurt's texture. It is organic, indicating minimal processing and chemical exposure. While it aids in texture, it does not offer significant nutritional benefits.

Agar is a gelatinous substance derived from seaweed, used as a thickening agent in the yogurt. It is a natural alternative to animal-based gelatins and is considered safe for consumption. Agar helps maintain the yogurt's structure without adding nutritional value.

Live active cultures are beneficial bacteria that support gut health and digestion. They are essential for fermenting the yogurt, enhancing its probiotic content. These cultures can improve gut flora balance and boost the immune system.

S. Thermophilus is a probiotic bacterium used in yogurt fermentation, contributing to its tangy flavor and probiotic benefits. It is known for enhancing lactose digestion and improving gut health. This bacterium is a common and safe component of fermented dairy alternatives.

L. Plantarum is a probiotic strain that aids in digestion and supports immune function. It is beneficial for maintaining a healthy gut flora and is commonly used in fermented foods. This strain is recognized for its ability to survive the digestive tract and colonize the gut.

L. Acidophilus is a well-known probiotic that supports digestive health and enhances nutrient absorption. It is effective in maintaining a balanced gut microbiome and is widely used in probiotic supplements. This strain is beneficial for lactose intolerance and overall gut health.

Bifidus, also known as Bifidobacterium, is a probiotic that aids in digestion and supports immune health. It is crucial for maintaining a healthy balance of gut bacteria and is often included in fermented foods. Bifidus is particularly beneficial for infants and individuals with digestive issues.

L. Lactis is a probiotic bacterium used in the fermentation of dairy products, contributing to their flavor and probiotic content. It supports gut health and is known for its role in cheese and yogurt production. This strain is beneficial for digestive health and immune support.

Agar, identified as E406, is a natural gelling agent derived from seaweed, used to stabilize the yogurt's texture. It is considered safe and is a common alternative to animal-based gelatins. While it aids in texture, it does not offer significant nutritional benefits.