High Protein Lowfat Greek Yogurt

Cultured lowfat milk is a primary source of protein and calcium, essential for bone health. It is fermented with beneficial bacteria, which can aid in digestion and improve gut health. The low-fat content makes it a healthier option for those monitoring fat intake.

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 ensures the product maintains a desirable texture and moisture content.

Raspberries are a natural source of vitamins, fiber, and antioxidants. They contribute to the flavor and nutritional profile of the yogurt. The presence of natural sugars and fiber supports digestive health and provides a sweet taste without added sugars.

Lemon puree is used for flavoring and adds a slight tartness to the yogurt. It is a natural ingredient with minimal processing. The puree provides a small amount of vitamin C and enhances the product's taste profile.

Natural flavors are often used to enhance taste but lack transparency in their composition. They can be derived from various sources and may contain additives. The ambiguity of 'natural flavors' can be concerning for those with allergies or sensitivities.

Lactase is an enzyme added to help break down lactose, making the yogurt more digestible for lactose-intolerant individuals. It is a beneficial addition for improving the product's accessibility. The enzyme ensures that those with lactose intolerance can enjoy dairy without discomfort.

Fruit pectin is a natural thickening agent derived from fruits. It helps stabilize the yogurt's texture without adding calories. Pectin is commonly used in food products to improve consistency and mouthfeel.

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.

Stevia extract is a natural, zero-calorie sweetener derived from the stevia plant. It provides sweetness without the calories of sugar. Stevia is considered safe and does not affect blood glucose levels.

Guar gum is a thickening agent derived from guar beans, used to improve texture and consistency. It is commonly used in processed foods for its stabilizing properties. While generally safe, excessive consumption can cause digestive issues.

Vegetable juice is used for natural coloring, providing a visual appeal without artificial dyes. It is a minimally processed ingredient. The juice 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 the yogurt. It is a common additive in food products for texture enhancement. Generally considered safe, it can cause digestive issues if consumed in large amounts.

Lemon juice concentrate is used for flavoring and adds acidity to the yogurt. It is a concentrated form of lemon juice, providing a tart taste. The concentrate is a natural ingredient with minimal processing.