Chobani Greek Yogurt Strawberry Kiwi

Cultured lowfat milk is a good source of protein and calcium, essential for bone health. It contains beneficial probiotics that support gut health. The fermentation process enhances nutrient absorption.

Strawberries are rich in antioxidants, vitamins, and fiber, contributing to overall health. They provide natural sweetness and flavor without added sugars. Their high vitamin C content supports immune function.

Kiwi puree adds natural sweetness and flavor, along with vitamins and fiber. It is a source of vitamin C and antioxidants, supporting immune health. The fiber content aids in digestion.

Sea salt is a natural source of sodium and trace minerals. It enhances flavor without the need for excessive processing. Its mineral content can contribute to electrolyte balance.

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 helps achieve the desired texture and hydration level.

Lactase is an enzyme added to help break down lactose, making the product more digestible for lactose-intolerant individuals. It does not alter the nutritional profile of the yogurt. Its inclusion is beneficial for those with lactose intolerance.

Fruit pectin is a natural thickening agent derived from fruits. It helps achieve the desired texture in yogurt without altering its nutritional value. It is commonly used in food products for its gelling properties.

Vegetable juice concentrate is used for natural coloring and flavoring. It is derived from vegetables and does not significantly impact the nutritional profile. Its use is preferable to artificial colors.

Stevia extract is a natural, zero-calorie sweetener derived from the stevia plant. It provides sweetness without affecting blood sugar levels. Its use is beneficial for reducing overall sugar content.

Guar gum is a natural thickening agent derived from guar beans. It is used to improve texture and stability in yogurt. It is generally recognized as safe when consumed in typical food amounts.

Locust bean gum is a natural thickener derived from carob seeds. It is used to enhance the texture of yogurt. It is considered safe and is commonly used in food products.

Lemon juice concentrate is used for flavor enhancement and as a natural preservative. It provides a slight tanginess to the yogurt. Its acidity can help preserve the product naturally.

Natural flavors are often used to enhance taste but can be ambiguous in origin. They may contain a variety of compounds not disclosed on the label. This lack of transparency can be concerning for consumers with allergies or sensitivities.