Greek-style yogurts
Oikos Triple Zero Blended Greek Yogurt Vanilla
32 oz
Score
- Ultra-processed
- Contains non-nutritive sweeteners
Why it scores 82
Oikos Triple Zero Blended Greek Yogurt Vanilla scores 82 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- plus 4 points Protein 17 g / 100 g: A good source of protein. Info
- 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.
Better yogurt
-
Super Zero Yogurt Nonfat Greek Friendly Farms · 32 oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 18 points higher -
Greek Plain Great Value · 907 g Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 18 points higher -
organic GREEK YOGURT plain Kirkland Signature · 1.36 kg (48 oz) Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 18 points higher -
Nonfat Plain Greek Yogurt Member's Mark · 40 oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 18 points higher -
Strained Greek Yogurt Nonfat Plain Lucerne Dairy Farms · 32 oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 18 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Oikos Triple Zero Blended Greek Yogurt Vanilla
Ingredients
- Natural flavors minus 2.5 points
- Stevia (steviol glycosides) minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Fiber 3 g / 100 g plus 2 points
- Protein 17 g / 100 g plus 4 points
100 − 18.5 = 81.5 → 82
Nutrition per 100 g
| Energy | 58 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 11 g |
| Sugars | 6 g |
| Added sugars | 0 g |
| Fiber | 3 g |
| Protein | 17 g |
| Salt | 0.2 g |
Serving: 0.75 Cup (170 g)
Ingredients
- Cultured Grade A Non Fat Milk
- Water
- Natural Flavors
- Tapioca Starch
- Stevia Leaf Extract
- Lemon Juice Concentrate
- Sea Salt
- Vitamin D3
- Yogurt Cultures: S. Thermophilus & L. Bulgaricus
Label text, as published
Cultured Grade A Non Fat Milk, Water, Natural Flavors, Contains Less than 1% of Tapioca Starch, Stevia Leaf Extract, Lemon Juice Concentrate, Sea Salt, Vitamin D3, Yogurt Cultures: S. Thermophilus & L. Bulgaricus.
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
More Greek-style yogurts on GoodSwap
-
Greek Yogurt Nonfat Plain Chobani · 32 oz Score 100 out of 100 Excellent -
Total 2% Milkfat Fage · 32 oz Score 100 out of 100 Excellent -
Total 5% Milkfat Greek Yogurt Fage · 32 oz High in saturated fat Score 79 out of 100 Good -
Greek Yogurt Vanilla Chobani · 32 oz Ultra-processedContains added sugars Score 53 out of 100 Okay -
Nonfat Greek Yogurt Friendly Farms · 850 g Score 100 out of 100 Excellent
More from Oikos
Sources
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
WHO advises not to use non-sugar sweeteners for weight control in newly released guideline
“The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“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