Greek Yogurt Fruit Bottom

How it scored 62 / 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 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 4 Oat
  Whole grain Avena sativa, available as groats, steel-cut, rolled, or instant oats.
  Safe
• 5 Raisin
  Dried grapes (Vitis vinifera).
  Safe
• 6 Oat Fibre
  Insoluble dietary fiber isolated from the oat hull (outer husk) of Avena sativa.
  Low
• 7 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low
• 8 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 9 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
• 10 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 11 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 12 Pasteurized Skimmed Milk
  Cow's milk with the cream removed (skim/non-fat) and heat-treated to kill pathogens.
  Low
• 13 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
• 14 Liver
  Organ meat (e.g., beef, chicken, pork liver), the body's primary metabolic organ.
  Moderate
• 15 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 16 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 17 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 18 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 19 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe
• 20 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe