Greek Yogurt Pineapple on the Bottom

How it scored 85 / 100

Nutrition snapshot

Ingredients 18 listed

• 1 Semi-Skimmed Milk
  Cow's milk with reduced fat (typically 1.5-1.8% fat in EU; comparable to U.S. 'reduced fat' or 2% milk).
  Low
• 2 Pineapple
  Tropical fruit of Ananas comosus, eaten fresh, canned, or juiced.
  Safe
• 3 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 4 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 5 Concentrated Pineapple Juice
  Pineapple juice that has had a portion of its water removed to concentrate sugars and flavors.
  Low
• 6 Fruit Pectin
  Soluble fiber polysaccharide naturally occurring in fruit cell walls, commercially extracted from citrus peels and apple pomace.
  Safe
• 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 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 9 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 10 Turmeric
  Ground rhizome of the Curcuma longa plant; primary active compound is curcumin.
  Safe
• 11 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 12 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 13 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 14 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 15 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 16 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe
• 17 Lactobacillus Rhamnosus
  Probiotic lactic acid bacterium used in fermented foods and supplements.
  Safe
• 18 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low