Yogurts
Oikos Pro Strawberry Banana Cultured Dairy Drink
7 fl oz
Score
- Ultra-processed
- Contains non-nutritive sweeteners
- No synthetic dyes
Why it scores 69
Oikos Pro Strawberry Banana Cultured Dairy Drink scores 69 out of 100 (Good) 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
- minus 6 points 5 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavoring, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging
- plus 4 points Protein 23 g / 100 ml: A good source of protein. Info
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better kefir and yogurt drinks
-
Kefir Cultured Milk Plain 365 Whole Foods Market Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 31 points higher -
Cultured milk kefir Bandi Foods · 56 fl oz Not ultra-processed · No non-nutritive sweeteners Score 99 out of 100 , 30 points higher -
Plain Coconut Yogurt Drink Harmless Harvest Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 31 points higher -
Organic kefir Lifeway · 32 fl oz/1 Quart/946 mL Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 31 points higher -
Original Kefir Grade A Fresh Made Inc. · 32 fl oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 31 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Oikos Pro Strawberry Banana Cultured Dairy Drink
Ingredients
- Whey protein concentrate / isolate minus 2.5 points
- Natural flavors minus 2.5 points
- Pectin minus 2.5 points
- Stevia (steviol glycosides) minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 ml
- Energy 120 kcal / 100 ml minus 2 points
- Protein 23 g / 100 ml plus 4 points
100 − 31 = 69
Nutrition per 100 ml
| Energy | 120 kcal |
|---|---|
| Fat | 1.5 g |
| Saturated fat | 1 g |
| Trans fat | 0 g |
| Carbohydrates | 5 g |
| Sugars | 4 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 23 g |
| Salt | 0.3 g |
Serving: 1 bottle (207 ml)
Ingredients
- CULTURED ULTRA-FILTERED NON FAT MILK
- SWATER (not recognized)
- CONDENSED NON FAT MILK
- WHEY PROTEIN CONCENTRATE
- NATURAL FLAVORS
- CONTAINS LESS mL) THAN 1% OF: CREAM
- PECTIN
- VEGETABLE JUICE CONCENTRATE (FOR COLOR)
- SEA SALT
- STEVIA EXTRACT
- LEMON JUICE CONCENTRATE
- CALCIUM CITRATE
- VITAMIN B6
- RIBOFLAVIN (VITAMIN B2)
- VITAMIN B12
- VITAMIN D3
- YOGURT CULTURES S. THERMOPHILUS&L. BULGARICUS
Label text, as published
CULTURED ULTRA-FILTERED NON FAT MILK, SWATER, CONDENSED NON FAT MILK, WHEY PROTEIN CONCENTRATE, NATURAL FLAVORS, CONTAINS LESS mL) THAN 1% OF: CREAM, PECTIN, VEGETABLE JUICE CONCENTRATE (FOR COLOR), SEA SALT, STEVIA EXTRACT, LEMON JUICE CONCENTRATE, CALCIUM CITRATE, VITAMIN B6, RIBOFLAVIN (VITAMIN B2), VITAMIN B12, VITAMIN D3, YOGURT CULTURES S. THERMOPHILUS&L. BULGARICUS
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
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
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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
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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