Vanilla Greek Yogurt Mixed Berry

How it scored 82 / 100

Nutrition snapshot

Ingredients 25 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 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 4 Strawberry Puree
  Pureed whole strawberries (Fragaria × ananassa), sometimes with added sugar or ascorbic acid.
  Safe
• 5 Blueberry
  Fruit of Vaccinium species (highbush, lowbush, rabbiteye blueberries).
  Safe
• 6 Blackberry
  The aggregate fruit of various Rubus species in the rose family.
  Safe
• 7 Raspberry Puree
  Pulp prepared from whole red raspberries (Rubus idaeus L.).
  Safe
• 8 Fruit Pectin
  Soluble fiber polysaccharide naturally occurring in fruit cell walls, commercially extracted from citrus peels and apple pomace.
  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 Vanilla Extract
  Vanilla extract is a solution of vanilla bean compounds in ethanol and water.
  Safe
• 11 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 12 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 13 Fruit
  Generic umbrella term for fruit ingredients; not a specific fruit identification.
  Safe
• 14 Vegetable Juice
  Liquid extracted from vegetables, alone or in blends; commonly tomato-based with carrot, celery, beet, or others.
  Safe
• 15 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 16 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 17 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 18 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 19 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 20 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe
• 21 Lactobacillus Rhamnosus
  Probiotic lactic acid bacterium used in fermented foods and supplements.
  Safe
• 22 Pasteurized Skimmed Milk
  Cow's milk with the cream removed (skim/non-fat) and heat-treated to kill pathogens.
  Low
• 23 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
• 24 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 25 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe