raspberry noosa finest yoghurt

How it scored 60 / 100

Nutrition snapshot

Ingredients 18 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 Raspberry
  Raspberry (Rubus idaeus and related), a small red/black berry fruit.
  Safe
• 9 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 10 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 11 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 12 Fruit
  Generic umbrella term for fruit ingredients; not a specific fruit identification.
  Safe
• 13 Vegetable Juice
  Liquid extracted from vegetables, alone or in blends; commonly tomato-based with carrot, celery, beet, or others.
  Safe
• 14 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 15 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 16 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 17 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 18 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe