Greek-style yogurts
Chobani Non-Fat Greek Yogurt Fruit on the Bottom
Score
- Ultra-processed
- Contains added sugars
Why it scores 51
Chobani Non-Fat Greek Yogurt Fruit on the Bottom scores 51 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 8.4 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
-
Non-Fat Greek Yogurt Plain Sprouts Farmers Market · 32 oz Not ultra-processed · No added sugars Score 100 out of 100 , 49 points higher -
Greek Non-Fat Yogurt Plain Meijer · 32 oz/2 lb/907 g Not ultra-processed · No added sugars Score 100 out of 100 , 49 points higher -
Non-fat Greek Yogurt Stew Leonard's · 907 g Not ultra-processed · No added sugars Score 100 out of 100 , 49 points higher -
Organic Greek Plain Reduced Fat Yogurt Green Mountain Creamery Not ultra-processed · No added sugars Score 100 out of 100 , 49 points higher -
Greek Fat-Free Plain Yogurt Greenwise · 680 g Not ultra-processed · No added sugars Score 100 out of 100 , 49 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Non-Fat Greek Yogurt Fruit on the Bottom
Ingredients
- Sugar minus 20 points
- Pectin minus 2.5 points
- Natural flavors minus 2.5 points
- Locust bean gum minus 1.5 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 8.4 g / 100 g minus 3 points
100 − 49 = 51
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 73 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Carbohydrates | 10.7 g |
| Sugars | 8.7 g |
| Added sugars | 8.4 g |
| Protein | 7.3 g |
Ingredients
- cultured nonfat milk
- peaches
- cane sugar (high concern)
- water
- fruit pectin
- natural flavours
- locust bean gum
- lemon juice
- concentrate (not recognized)
- 6 live active cultures
- S.Thermophilus
- L. Bulgaricus
- L. Acidophilus
- Bifidus
- L.Casei
- L. Rhamnosus
Label text, as published
cultured nonfat milk, peaches, cane sugar, water, fruit pectin, natural flavours, locust bean gum, lemon juice, concentrate 6 live active cultures S.Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L.Casei, and L. Rhamnosus
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 -
GREEK style yogurt made with almond milk & soy Kite Hill · 150 g Ultra-processed Score 78 out of 100 Good -
Greek Yogurt Chobani · 4 oz Ultra-processedContains added sugars Score 55 out of 100 Okay -
Greek Whole Milk Plain Yogurt Greenwise · 24 oz Certified organic Score 100 out of 100 Excellent
More from Chobani
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