Greek-style yogurts
Fage Total 2% with Peach
5.3 oz/150 g
Score
- Ultra-processed
- Contains added sugars
Why it scores 59
Fage Total 2% with Peach scores 59 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 4.7 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
-
Fage Total 0% Fage Usa Dairy Industry Inc. Not ultra-processed · No added sugars Score 100 out of 100 , 41 points higher -
Total 0% Milkfat Fage · 5.3 oz Not ultra-processed · No added sugars Score 100 out of 100 , 41 points higher -
Total 2% Milkfat Yogurt Fage · 48 oz (3 lb) 1360 g Not ultra-processed · No added sugars Score 100 out of 100 , 41 points higher -
Total Φage · 1 kg Not ultra-processed · No added sugars Score 100 out of 100 , 41 points higher -
Apple Banana Peach with Yogurt Little Journey · 4 oz Not ultra-processed · No added sugars Score 95 out of 100 , 36 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Fage Total 2% with Peach
Ingredients
- Sugar minus 20 points
- Natural flavors minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Added sugars 4.7 g / 100 g minus 3 points
- Protein 8 g / 100 g plus 2 points
100 − 41.5 = 58.5 → 59
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 80 kcal |
|---|---|
| Fat | 1.7 g |
| Saturated fat | 1 g |
| Trans fat | 0 g |
| Carbohydrates | 8.7 g |
| Sugars | 7.3 g |
| Added sugars | 4.7 g |
| Fiber | 0 g |
| Protein | 8 g |
| Salt | 0.1 g |
Serving: 1 container (150 g)
Ingredients
- Strained yogurt: grade a pasteurized skimmed milk and cream
- live active yogurt cultures (l. bulgaricus, s. thermophilus, l. acidophilus, bifidus, l. casei)
- cane sugar (high concern)
- water
- corn starch
- lemon juice concentrate
- natural flavor
Label text, as published
Strained yogurt: grade a pasteurized skimmed milk and cream, live active yogurt cultures (l. bulgaricus, s. thermophilus, l. acidophilus, bifidus, l. casei). peach fruit preparation (20%): peaches, cane sugar, water, corn starch, contains 2% or less of: lemon juice concentrate, natural flavor.
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 -
organic GREEK YOGURT plain Kirkland Signature · 1.36 kg (48 oz) Certified organic Score 100 out of 100 Excellent -
Total 2% Milkfat Fage · 32 oz Score 100 out of 100 Excellent -
Probiotic Greek Nonfat Yogurt Plain Nancy's · 170 g Certified organic Score 100 out of 100 Excellent -
Kiri Greek style Kiri · 200 g Ultra-processedHigh in saturated fat Score 68 out of 100 Good -
Greek Yogurt Black Cherry Flavored Chobani · 5.3 oz/150 g Ultra-processedContains non-nutritive sweetenersNo synthetic dyes Score 63 out of 100 Good
More from Fage
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