Trader Joe's Greek Yogurt Strawberry Vanilla
Photo: Open Food Facts contributors (CC BY-SA)

Strawberry yogurts

Trader Joe's Greek Yogurt Strawberry Vanilla

5.3 oz (150 g)

Score

Good 68 out of 100 Medium confidence
  • Ultra-processed

Why it scores 68

Trader Joe's Greek Yogurt Strawberry Vanilla scores 68 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 3 points Added sugars 7.3 g / 100 g: Contains some sugar. Strong
  3. minus 2.5 points Natural flavors: "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Greek Yogurt Strawberry Vanilla

START100

Ingredients

  • Natural flavors minus 2.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [1][2]
  • Pectin minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
  • Locust bean gum minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [2]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: flavoring and thickener, stabilizer or gelling agent. [2]
subtotal−19.5

Nutrition per 100 g

  • Added sugars 7.3 g / 100 g minus 3 points
    Strong Contains some sugar. [3]
  • Saturated fat 4.7 g / 100 g minus 2.5 points
    Strong Contains some saturated fat. Counted at half for this whole-food category. [4]
subtotal−5.5

TOTAL 68Good

100 − 32.5 = 67.5 → 68


GTIN 00009734000072 · 2026-04-22

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy133 kcal
Fat7.3 g
Saturated fat4.7 g
Trans fat0 g
Carbohydrates12.7 g
Sugars10.7 g
Added sugars7.3 g
Fiber0 g
Protein3.3 g
Salt0.1 g

Serving: 1 portion (150 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

GRADE A PASTEURIZED MILK (SKIM MILK, CREAM), STRAWBERRY VANILLA BASE CANE SIGR BARBRES WATER MODIFIED CORNSTARCH, NATURAL FLAVOR, VANILLA EXTRACT WATER ETHYLALOH LA BEAN EXTRACTIVES), PECTIN, LOCUST BEAN GUM, CITRIC ACID (ACIDIFIERI, FRUIT AND VEE E FOR COLOR, LIVE ACTIVE CULTURES (BIFIDOBACTERIUM LACTIS, LACTOBACILLUS ADDOPHUS ROSS L PARACASE, STREPTOCOCCUS THERMOPHILUS). CONTAINS MILK

Allergens and diets

Contains: Milk

  • Not vegan

Always check the package: recipes change.

Sources

  1. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  4. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  5. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org