Skyr Peach & Cloudberry

How it scored 55 / 100

Nutrition snapshot

Ingredients 19 listed

• 1 Skyr
  Traditional Icelandic strained cultured milk product made from skim milk and live cultures, similar to thick yogurt or fresh cheese.
  Safe
• 2 Peach
  Whole fruit of Prunus persica.
  Safe
• 3 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 4 Cloudberry
  Rubus chamaemorus, a wild northern berry with amber-colored fruit.
  Safe
• 5 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low
• 6 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 7 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
• 8 Fruit
  Generic umbrella term for fruit ingredients; not a specific fruit identification.
  Safe
• 9 Vegetable Juice
  Liquid extracted from vegetables, alone or in blends; commonly tomato-based with carrot, celery, beet, or others.
  Safe
• 10 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 11 Liver
  Organ meat (e.g., beef, chicken, pork liver), the body's primary metabolic organ.
  Moderate
• 12 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 13 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 14 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 15 Pasteurized Skimmed Milk
  Cow's milk with the cream removed (skim/non-fat) and heat-treated to kill pathogens.
  Low
• 16 Purée
  Generic culinary term for any food (fruit, vegetable, legume, meat) reduced to a smooth, semi-liquid pulp by mashing, blending, or sieving.
  Safe
• 17 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 18 Skyr Cultures
  Specific bacterial starter cultures used to ferment milk into Icelandic skyr; typically a blend of thermophilic Streptococcus thermophilus, …
  Safe
• 19 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe