Greek Yogurt Mixed Berry

How it scored 78 / 100

Nutrition snapshot

Ingredients 20 listed

• 1 Yogurt
  A fermented dairy product made by culturing milk with lactic acid bacteria.
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Evaporated Cane Juice
  A sweetener produced by evaporating sugar cane juice; chemically nearly identical to sucrose. FDA considers the term misleading and asks man…
  Low
• 4 blueberries raspberries —
• 5 Blackberry
  The aggregate fruit of various Rubus species in the rose family.
  Safe
• 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 fruit pectin chicory root fiber —
• 8 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 9 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 10 Fruit
  Generic umbrella term for fruit ingredients; not a specific fruit identification.
  Safe
• 11 Vegetable Juice
  Liquid extracted from vegetables, alone or in blends; commonly tomato-based with carrot, celery, beet, or others.
  Safe
• 12 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 13 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 14 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 15 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 16 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe
• 17 Greek Yogurt
  Strained yogurt with much of the whey removed, producing a thicker product with more protein per serving.
  Low
• 18 cultured pasteurized nowat milk —
• 19 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
• 20 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe