Lactaid 2% Reduced Fat Milk
Photo: Open Food Facts contributors (CC BY-SA)

Milks

Lactaid 2% Reduced Fat Milk

52 fl oz/1.54 L

Score

Excellent 100 out of 100 Medium confidence

Why it scores 100

Lactaid 2% Reduced Fat Milk scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. minus 0.5 points Saturated fat 1.3 g / 100 g: Contains some saturated fat. Counted at half for this whole-food category. Strong

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

The Receipt

2% Reduced Fat Milk

START100

Nutrition per 100 g

  • Saturated fat 1.3 g / 100 g minus 0.5 points
    Strong Contains some saturated fat. Counted at half for this whole-food category. [1]
subtotal−0.5

Bonuses

  • Simple whole food plus 5 points
    Info A few low-concern ingredients, minimally processed. [2]
subtotal+5

TOTAL 100Excellent

100 + 4.5 = 104.5 → 100


GTIN 00044100157660 · 2026-08-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy62 kcal
Fat2.1 g
Saturated fat1.3 g
Trans fat0 g
Carbohydrates5 g
Sugars4.6 g
Added sugars0 g
Fiber0.1 g
Protein5.4 g
Salt0.1 g

Serving: 1 portion (240 ml)

Ingredients

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

REDUCED FAT MILK, ULTRA-FILTERED SKIM MILK*, LACTASE ENZYME*, VITAMIN A PALMITATE AND VITAMIN D3.

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org