WENDYL NISSEN: Taking a closer look at sugars in yoghurt


Fresh n Fruity Vanilla Bean Yoghurt. $5.50 for a 1 kg pot.

Ingredients (in order of greatest quantity first):

Skim Milk
Good that in a yoghurt the first ingredient is milk. Yoghurt in its most primitive state is basically sour milk full of beneficial bacteria.

This is high in sugar at 19.5g per 150g serving. That’s nearly five teaspoons making this more of a dessert/treat food than an everyday offering.

This will be in here for taste and for thickness. Not a lot of fat in this yoghurt at 3.8g per 150g serve.

Thickeners (1422, 1442)
It may interest you to know that Greek yoghurt does not need thickeners to be creamy. These thickeners are acetylated distarch adipate (1422) and hydroxyl propyl distarch phosphate (1442), which are both treated starches.

Halal Gelatine
This is gelatine made according to Halal restrictions.

Mineral (Calcium)
This will have been added in here for extra nutrition.

Vanilla Bean Extract (0.05%)
Nice to see a bit of real vanilla in here, but at this low percentage there is only a very small amount of 0.075g per 150g serving - which is negligible.

Acidity Regulator (270)
This is lactic acid which comes from milk.

No mention of natural flavouring here so I have to assume it is artificial.

Preservative (202)
This is potassium sorbate.

Vitamin A, Vitamin D
These will be added in here for extra nutrition.

Live Cultures (Acidophilus, Bifidus)
Both of these cultures are beneficial for the gut and can also protect against harmful bacteria.

Also: Milk Solids, Skim Milk, Cream, Live Yoghurt Cultures (S.Thermophilus, L.bulgaricus)