Yogurt

Yogurt is a fermented dairy product that contains beneficial probiotics. These live cultures can improve gut health and digestion. It is a good source of calcium and protein.

Skim milk concentrate is used to increase the protein content of the yogurt. It is derived from milk with most of the fat removed. It provides essential nutrients like calcium and protein.

Milk protein is a high-quality protein source that contains all essential amino acids. It supports muscle growth and repair. It is derived from milk and is beneficial for maintaining muscle mass.

Water is used as a solvent and to adjust the consistency of the yogurt. It is a neutral ingredient with no nutritional value. It helps in achieving the desired texture of the product.

Cream adds richness and flavor to the yogurt. It is a source of saturated fat and calories. It enhances the texture and taste of the product.

Milk is a primary ingredient in yogurt, providing essential nutrients like calcium and vitamin D. It is a source of protein and fat. It forms the base of the yogurt product.

Sugar is added to enhance the sweetness of the yogurt. Excessive sugar consumption can lead to health issues such as obesity and diabetes. It is a refined carbohydrate with no essential nutrients.

Live cultures are beneficial bacteria that aid in digestion and improve gut health. They are essential for the fermentation process of yogurt. They contribute to the probiotic content of the product.

Toffee honeycomb blend is a processed ingredient that adds flavor and sweetness. It typically contains sugar and other additives. It contributes to the overall sugar content of the product.

Glucose is a simple sugar used to sweeten the yogurt. It is a refined carbohydrate that can spike blood sugar levels. It provides quick energy but lacks essential nutrients.

Thickener 1442, also known as hydroxypropyl distarch phosphate, is used to improve the texture of the yogurt. It is a modified starch that is generally recognized as safe. It helps achieve the desired consistency of the product.

Natural flavours are used to enhance the taste of the yogurt. They are a catch-all term that can include various additives. The lack of transparency in their composition can be concerning.

Acidity regulators 331 and 334 are used to maintain the pH balance of the yogurt. They help in preserving the product and enhancing its shelf life. These additives are generally recognized as safe.

Natural colours 150a and 160a are used to enhance the visual appeal of the yogurt. They are derived from natural sources and are generally considered safe. They do not contribute to the nutritional value of the product.

Salt is used to enhance the flavor of the yogurt. It is a common seasoning that can also act as a preservative. In moderate amounts, it is generally safe for consumption.