Activia. Fraise

How it scored 80 / 100

Nutrition snapshot

Ingredients 16 listed

• 1 Whole Milk
  Unmodified cow's milk containing approximately 3.25% milkfat with naturally occurring proteins, lactose, vitamins, and minerals.
  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 Strawberry
  Fruit of Fragaria × ananassa, eaten fresh, frozen, or processed.
  Safe
• 4 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 5 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 6 Thickener
  Generic umbrella term for any substance that increases viscosity. Could be a starch, gum (xanthan, guar, locust bean), pectin, gelatin, modi…
  Low
• 7 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 8 Black Carrot
  A purple-black variety of carrot (Daucus carota subsp. sativus) rich in anthocyanins; used as both food and natural color source.
  Safe
• 9 Carrot Juice From Concentrate
  Carrot juice that has had water removed and is later reconstituted with water for use as a coloring/flavoring or beverage ingredient.
  Safe
• 10 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
• 11 Ferment
  Generic umbrella term for an ingredient produced by microbial fermentation; identity is unspecified.
  Safe
• 12 Modified Starch
  Starch from corn, potato, tapioca, wheat, or rice that has been physically, enzymatically, or chemically modified (E1400-E1452) to improve c…
  Low
• 13 Fruit Pectin
  Soluble fiber polysaccharide naturally occurring in fruit cell walls, commercially extracted from citrus peels and apple pomace.
  Safe
• 14 Natural Milk Flavouring
  Flavor preparation derived from milk, dairy fermentation products, or natural compounds that mimic milk character (e.g., diacetyl, enzyme-mo…
  Low
• 15 Yogurt Culture
  Live bacterial cultures, traditionally Lactobacillus bulgaricus and Streptococcus thermophilus, used to ferment milk into yogurt.
  Safe
• 16 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low