Greek Yogurt Reduced Fat Vanilla Bean

How it scored 70 / 100

Nutrition snapshot

Ingredients 23 listed

• 1 Yogurt
  A fermented dairy product made by culturing milk with lactic acid bacteria.
  Low
• 2 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 3 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
• 4 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 5 Milk Protein Concentrate
  Concentrated dairy protein product (40-90% protein) made by ultrafiltration of skim milk; contains both casein and whey proteins.
  Low
• 6 Yogurt Culture
  Live bacterial cultures, traditionally Lactobacillus bulgaricus and Streptococcus thermophilus, used to ferment milk into yogurt.
  Safe
• 7 Vitamins
  Generic umbrella term for fortification with one or more essential vitamins (A, B-complex, C, D, E, K, etc.).
  Low
• 8 Vitamin A
  Fat-soluble vitamin (retinol, retinyl esters, or provitamin A carotenoids) essential for vision, immune function, and growth.
  Low
• 9 Vitamin C Safe
• 10 Vitamin D
  Fat-soluble vitamin (D2 ergocalciferol or D3 cholecalciferol) essential for calcium absorption and bone health.
  Low
• 11 Vitamin E
  Fat-soluble vitamin (alpha-tocopherol and related tocopherols/tocotrienols); essential nutrient and antioxidant.
  Low
• 12 Vanilla Flavouring
  Flavoring derived from vanilla beans (extract) or formulated to mimic vanilla; may include vanillin and other aromatics.
  Low
• 13 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 14 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 15 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
• 16 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 17 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low
• 18 Vanilla Pod
  The cured fruit pod of the orchid Vanilla planifolia, the source of natural vanilla flavor.
  Safe
• 19 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 20 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 21 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 22 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 23 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low