At a glance
Summary
This yogurt contains beneficial ingredients like milk, cream, and live cultures, which contribute to its nutritional value and support gut health. However, the presence of natural flavors and its classification as an ultra-processed product limit its score. The processing level and the use of ambiguous flavoring agents prevent it from achieving a higher rating despite its otherwise positive attributes.
Key ingredients 10
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a range of vitamins and minerals. The quality of milk can vary based on the source, but it generally supports overall health.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals.
CreamGood
Cream is a source of healthy fats and fat-soluble vitamins, contributing to satiety and flavor. It is less processed compared to many other fat sources. The quality of cream can be higher if sourced from grass-fed cows.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Provides healthy fats and enhances the flavor and texture of dairy products.
Milk MineralsGood
Milk minerals are concentrated sources of calcium and other essential nutrients. They support bone health and are derived from milk, maintaining a natural nutrient profile. Processing is minimal, preserving nutrient integrity.
Benefits
Rich in calcium and other minerals, supporting bone health.
Cultures: S. Thermophilus, B. Lactis, L. Acidophilus, L. BulgaricusGood
These live cultures are beneficial probiotics that support gut health and digestion. They are naturally occurring in fermented dairy products and enhance the nutritional profile. The presence of multiple strains can improve gut flora diversity.
Benefits
Promotes gut health and improves digestion through probiotic activity.
Milk SolidsNeutral
Milk solids are concentrated nutrients from milk, providing proteins and minerals. They are used to enhance the nutritional profile of dairy products. Processing can affect the bioavailability of nutrients.
Risks
May cause digestive issues in lactose-intolerant individuals.
Benefits
Enhances the protein and mineral content of dairy products.
StarchNeutral
Starch is used as a thickening agent in many food products. It is a carbohydrate that provides energy but lacks significant nutritional benefits. The processing of starch can vary, affecting its digestibility.
Risks
Excessive consumption may contribute to increased blood sugar levels.
Benefits
Acts as a thickening agent, improving texture without significant nutritional impact.
Lemon Juice ConcentrateNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Provides vitamin C and enhances flavor with natural acidity.
Natural Colour (Carmine)Neutral
Carmine is a natural colorant derived from cochineal insects, used to provide a red hue. It is less processed than synthetic dyes but may cause allergic reactions in some individuals. The use of natural colorants is generally preferred over artificial ones.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
Mineral Salt (509)Neutral
Mineral salt (509) is used as a firming agent and to enhance texture. It is generally recognized as safe but offers no significant nutritional benefits. Its use is common in processed foods to maintain product quality.
Risks
Excessive intake may contribute to high sodium levels.
Benefits
Helps maintain texture and stability in food products.
Natural FlavoursBad
Natural flavours are often used to enhance taste but can be ambiguous in origin. They are processed and may contain a variety of compounds. The lack of transparency can be concerning for those with allergies or sensitivities.
Risks
Potential allergen risk due to undisclosed ingredients.
Benefits
Enhances the flavor profile of the product.
Processing
Ultra-Processed Foods
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