Vanilla Ice Cream

Lowfat Greek yogurt is a good source of protein and probiotics, which support gut health. It is made from cultured skim milk and cream, providing a rich source of calcium and other nutrients. The fermentation process enhances its digestibility and nutrient absorption.

Vanilla extract is a natural flavoring derived from vanilla beans, known for its aromatic properties. It is typically alcohol-based, which helps preserve its flavor compounds. Vanilla extract can enhance the taste of foods without adding significant calories.

Natural flavors are a catch-all term for flavoring agents derived from natural sources but can be highly processed. The exact composition is often proprietary, leading to a lack of transparency. They may contain additives or solvents used in extraction.

Fruit pectin is a natural gelling agent derived from fruits, commonly used to thicken foods. It is a soluble fiber that can aid in digestion. The extraction process involves heating and acidifying fruit pulp.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Chicory root fiber is a prebiotic fiber that supports gut health by promoting beneficial bacteria. It is extracted from the roots of the chicory plant. Often used as a fiber supplement in processed foods.

Locust bean gum is a natural thickening agent derived from the seeds of the carob tree. It is used to stabilize and thicken food products. The extraction process involves grinding the seeds into a fine powder.

Stevia extract is a natural, zero-calorie sweetener derived from the leaves of the Stevia plant. It is used as a sugar substitute in various food products. The extraction process involves water or alcohol extraction to isolate sweet compounds.

Monk fruit extract is a natural sweetener derived from monk fruit, offering sweetness without calories. It is often used as a sugar alternative in low-calorie products. The extraction process involves removing the seeds and skin, then crushing the fruit to extract the juice.

Lactase is an enzyme that helps break down lactose, making dairy products more digestible for lactose-intolerant individuals. It is often added to dairy products to aid digestion. The enzyme is typically produced through fermentation processes.