KEFIR cultured lowfat milk

How it scored 70 / 100

Nutrition snapshot

Ingredients 12 listed

• 1 Pasteurized Skimmed Milk
  Cow's milk with the cream removed (skim/non-fat) and heat-treated to kill pathogens.
  Low
• 2 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 3 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 4 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low
• 5 Natural Blueberry Flavouring
  A flavoring derived from natural sources to impart blueberry taste; per FDA must be derived from spice, fruit/juice, or other natural source…
  Low
• 6 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 7 Grape Juice
  Juice obtained from pressing grapes (Vitis species). Sold as 100% juice or as a sweetener concentrate.
  Low
• 8 Retinyl Palmitate
  Ester of retinol (vitamin A) and palmitic acid; preformed vitamin A.
  Low
• 9 Cholecalciferol
  Vitamin D3, the form of vitamin D synthesized in skin from UVB exposure or obtained from animal sources.
  Low
• 10 Liver
  Organ meat (e.g., beef, chicken, pork liver), the body's primary metabolic organ.
  Moderate
• 11 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 12 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low