mango 20G 4pk

Cultured lowfat milk is a source of protein and probiotics, beneficial for gut health. It is a dairy product that provides essential nutrients like calcium and vitamin D. The fermentation process enhances its digestibility and probiotic content.

Water is used as a solvent and to adjust the consistency of the product. It is a neutral ingredient with no direct nutritional impact. It serves as a base for mixing other ingredients.

Mangoes are a natural source of vitamins, particularly vitamin C and A, and dietary fiber. They add natural sweetness and flavor to the product. The inclusion of whole fruit provides antioxidants and phytonutrients.

Natural flavors are often used to enhance taste but lack transparency in their composition. They can contain a variety of compounds derived from natural sources but are processed. The lack of specificity can be concerning for those with allergies or sensitivities.

Lactase is an enzyme added to break down lactose, making the product more digestible for lactose-intolerant individuals. It is a beneficial addition for those with lactose sensitivity. The enzyme does not alter the nutritional profile of the product.

Fruit pectin is a natural gelling agent used to stabilize and thicken the product. It is derived from fruits and is commonly used in food processing. It does not contribute significant nutritional value but aids in texture.

Vegetable juice is used for natural coloring, providing an alternative to artificial dyes. It is derived from vegetables and does not significantly impact the nutritional profile. The use of natural colorants is generally preferred over synthetic options.

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 is used to reduce sugar content while maintaining sweetness. Stevia is generally considered safe and does not impact blood sugar levels.

Guar gum is a thickening agent derived from guar beans, used to improve texture and consistency. It is a common additive in processed foods and is generally recognized as safe. It does not contribute significant nutritional value.

Locust bean gum is a natural thickener derived from carob seeds, used to stabilize and thicken products. It is widely used in the food industry and is considered safe. It does not provide significant nutritional benefits.

Lemon juice concentrate is used for flavor enhancement and as a natural preservative. It provides a tangy taste and can help maintain freshness. The concentration process reduces water content, intensifying flavor.