Plain Yogurt
Standardized fermented dairy food (21 CFR 131.200). Plain yogurt provides protein, calcium, probiotics, and is associated with metabolic benefits.
What it is
Fermented dairy product made by culturing milk with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with no added sweeteners or flavors.
Direct consumption; ingredient in cooking, dressings, desserts.
Why it's flagged
- Milk allergen
- Lactose for lactose-intolerant individuals
What regulators actually say
"Yogurt is the food produced by culturing one or more of the optional dairy ingredients... with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus."
Regulatory status
United States — FDA
Standardized food (yogurt) under 21 CFR 131.200.
European Union — EFSA
Traditional food; milk allergen labeling required.
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