Zero Sugar Mixed Berry

How it scored 85 / 100

Nutrition snapshot

Ingredients 15 listed

• 1 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  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 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 Allulose
  Rare sugar (D-psicose) naturally present in small amounts in figs, raisins, and wheat. Commercially produced by enzymatic conversion of fruc…
  Low
• 5 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
• 6 Tapioca Starch
  Starch extracted from the cassava root (Manihot esculenta).
  Safe
• 7 Citrus Fibre
  Dietary fiber ingredient produced from the peel and pulp of citrus fruits (Citrus spp.), composed primarily of pectin and insoluble cell-wal…
  Safe
• 8 Vegetable Juice
  Liquid extracted from vegetables, alone or in blends; commonly tomato-based with carrot, celery, beet, or others.
  Safe
• 9 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 10 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 11 Steviol Glycosides
  Sweet glycoside compounds (rebaudioside A, stevioside, etc.) extracted from leaves of Stevia rebaudiana, 200-300x sweeter than sucrose.
  Low
• 12 Monk Fruit Extract
  High-intensity natural sweetener obtained from Siraitia grosvenorii (luo han guo) fruit; primary sweet compounds are mogrosides.
  Low
• 13 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 14 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 15 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low