blueberry yoghurt

How it scored 60 / 100

Nutrition snapshot

Ingredients 14 listed

• 1 Pasteurised Whole Milk
  Cow's milk that has been heat-treated (pasteurized) to inactivate pathogens, with full fat content (~3.25%) retained.
  Low
• 2 Fruit Puree
  A thick paste made from cooked or raw fruit that has been ground, pressed, or strained, retaining most of the original fruit's fiber and nut…
  Safe
• 3 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 4 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 5 Gelatine
  Gelatine (E428) is a protein derived from animal collagen, typically from pig or cow skin and bones.
  Low
• 6 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low
• 7 Probiotic Cultures
  Live microorganisms (typically Lactobacillus and Bifidobacterium species) added to or naturally present in fermented foods.
  Low
• 8 Blueberry
  Fruit of Vaccinium species (highbush, lowbush, rabbiteye blueberries).
  Safe
• 9 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 10 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 11 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 12 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 13 Pork Fat
  Rendered or unrendered fat from pigs (Sus scrofa domesticus); includes lard. Roughly 40% saturated, 45% monounsaturated, 10% polyunsaturated…
  Low
• 14 Casein
  The major phosphoprotein of cow's milk, isolated by acid or rennet precipitation.
  Low