Yogurts
Mountain High Low Fat Vanilla Yogurt
32 oz
Score
- Ultra-processed
- Contains added sugars
Why it scores 53
Mountain High Low Fat Vanilla Yogurt scores 53 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 3 points Added sugars 6.2 g / 100 g: Contains some sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better yogurt
-
Green valley organics, grade a low fat yogurt Green Valley Organics Not ultra-processed · No added sugars Score 100 out of 100 , 47 points higher -
Thick & Creamy Low Fat Plain Icelandic Provisions · 30 oz Not ultra-processed · No added sugars Score 100 out of 100 , 47 points higher -
Low-Fat Greek Yogurt Plain Sprouts Farmers Market · 32 oz Not ultra-processed · No added sugars Score 100 out of 100 , 47 points higher -
Plain low-fat yogurt Chobani · 14 oz, 397 g Not ultra-processed · No added sugars Score 100 out of 100 , 47 points higher -
Lala low fat yogurt plain Lala · 32 oz Not ultra-processed · No added sugars Score 95 out of 100 , 42 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Low Fat Vanilla Yogurt
Ingredients
- Sugar minus 20 points
- Natural flavors minus 2.5 points
- Pectin 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
- Added sugars 6.2 g / 100 g minus 3 points
100 − 47.5 = 52.5 → 53
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 75 kcal |
|---|---|
| Fat | 1.2 g |
| Saturated fat | 0.6 g |
| Trans fat | 0 g |
| Carbohydrates | 12.4 g |
| Sugars | 10.6 g |
| Added sugars | 6.2 g |
| Fiber | 0 g |
| Protein | 4.4 g |
| Salt | 0.2 g |
Serving: 1 cup (225 g) (225 g)
Ingredients
- Cultured Grade A Low Fat Milk
- Cane Sugar (high concern)
- Natural Flavor
- Fruit Pectin
- Vanilla Extract
- Vitamin A Acetate
- Vitamin D3
Label text, as published
Cultured Grade A Low Fat Milk, Cane Sugar, Natural Flavor, Fruit Pectin, Vanilla Extract, Vitamin A Acetate, Vitamin D3. Contains Live and Active Cultures (S. thermophilus, L. bulgaricus, L. acidophilus, B. bifidus, L. casei).
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
More yogurts on GoodSwap
-
Blended Vanilla Too Good & Co. · 32 oz Ultra-processedContains non-nutritive sweeteners Score 73 out of 100 Good -
Simple Ingredient Skyr Siggi's · 24 oz Ultra-processedContains added sugars Score 63 out of 100 Good -
Plain Yogurt Dannon · 32 oz No additives Score 100 out of 100 Excellent -
Blackberry A2 yogurt Bellwether Farms · 5.3 oz Ultra-processedContains added sugarsCertified organic Score 60 out of 100 Good -
Almondmilk Strawberry Silk Ultra-processedContains added sugarsNo synthetic dyes Score 54 out of 100 Okay -
Strawberry Oatmilk Skyr Icelandic Provisions · 5 oz Ultra-processedContains added sugarsSeed-oil freeContains whole grains Score 51 out of 100 Okay
More from Mountain High
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
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
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
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
-
“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