Great Value LIGHT GREEK VANILLA NONFAT YOGURT

This ingredient provides a source of protein and calcium without added fats. It is fermented with live cultures, which can support gut health. The non-fat nature makes it suitable for low-fat diets.

Vitamin D3 is added to fortify the yogurt, supporting bone health and immune function. It is essential for calcium absorption and is beneficial in a dairy product. Fortification helps meet daily nutritional requirements.

Active yogurt cultures are beneficial probiotics that support gut health. They help in the fermentation process, enhancing the yogurt's nutritional profile. Probiotics can improve digestion and boost the immune system.

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

Citric acid is used as a preservative and to add tartness. It is naturally found in citrus fruits but is often industrially produced for food use. It helps maintain the product's freshness and flavor.

Sodium citrate is used as an emulsifier and acidity regulator. It helps maintain the stability and texture of the yogurt. It is a salt of citric acid and is generally recognized as safe.

Refined sugar is added for sweetness but contributes to empty calories. Excessive consumption can lead to health issues like obesity and diabetes. It is a processed ingredient with no nutritional benefits.

Fructose is a simple sugar that can contribute to sweetness but may have negative health effects when consumed in excess. It is metabolized differently than glucose, potentially leading to liver fat accumulation. It is often used in processed foods for its sweetness.

Modified cornstarch is used as a thickening agent but is a highly processed ingredient. It can alter the texture of the yogurt but provides no nutritional value. It is often used in processed foods to improve consistency.

These flavors are added to enhance taste but can be derived from complex chemical processes. They provide no nutritional value and can mask the absence of real ingredients. The term 'natural flavors' is broad and can include many additives.