Yogurt drinks
Oikos Pro Peach Flavored Dairy Drink
7 fl oz
Score
- Ultra-processed
- Contains non-nutritive sweeteners
- No synthetic dyes
Why it scores 67
Oikos Pro Peach Flavored Dairy Drink scores 67 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
- minus 2.5 points Whey protein concentrate / isolate: An ingredient typical of ultra-processed foods (NOVA group 4). Info
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better kefir and yogurt drinks
-
Organic kefir Lifeway · 32 fl oz/1 Quart/946 mL Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 33 points higher -
Organic Kefir Lowfat Plain Green Valley · 32 fl oz/946 mL Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 33 points higher -
Organic kefir Clover Sonoma · 32 fl oz/946 mL Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 33 points higher -
Kefir Cultured Milk Plain 365 Whole Foods Market Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 33 points higher -
Original Kefir Grade A Fresh Made Inc. · 32 fl oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 33 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Oikos Pro Peach Flavored 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 58 kcal / 100 ml minus 2 points
- Protein 11.1 g / 100 ml plus 2 points
100 − 33 = 67
Nutrition per 100 ml
| Energy | 58 kcal |
|---|---|
| Fat | 0.7 g |
| Saturated fat | 0.5 g |
| Trans fat | 0 g |
| Carbohydrates | 2.4 g |
| Sugars | 1.9 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 11.1 g |
| Salt | 0.2 g |
Serving: 1 bottle (207 ml)
Ingredients
- CULTURED ULTRA-FILTERED NON FAT MILK
- WATER
- CONDENSED NON FAT MILK
- WHEY PROTEIN CONCENTRATE
- LESS THAN 1%: CREAM
- NATURAL FLAVORS
- PECTIN
- SEA SALT
- LEMON JUICE CONCENTRATE
- STEVIA EXTRACT
- CALCIUM CITRATE
- ANNATTO EXTRACT (FOR COLOR)
- PYRIDOXINE HYDROCHLORIDE (VITAMIN B6)
- RIBOFLAVIN (VITAMIN B2)
- VITAMIN D3
- YOGURT CULTURES S. THERMOPHILUS & L. BULGARICUS
Label text, as published
CULTURED ULTRA-FILTERED NON FAT MILK, WATER, CONDENSED NON FAT MILK, WHEY PROTEIN CONCENTRATE, LESS THAN 1%: CREAM, NATURAL FLAVORS, PECTIN, SEA SALT, LEMON JUICE CONCENTRATE, STEVIA EXTRACT, CALCIUM CITRATE, ANNATTO EXTRACT (FOR COLOR), PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), 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
-
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
-
“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