Yogurts
La Fermière Mango Passion Fruit Creamy Whole Milk Yogurt
Score
- Ultra-processed
- High in saturated fat
- Contains added sugars
Why it scores 47
La Fermière Mango Passion Fruit Creamy Whole Milk Yogurt scores 47 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 5 points Added sugars 9.4 g / 100 g: High in sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better yogurt
-
Greek Yogurt Plain Whole Milk Skotidakis · 480 oz Not ultra-processed · Less saturated fat Score 100 out of 100 , 53 points higher -
Probiotic Greek Whole Milk Yogurt Plain Organic Nancy's · 24 oz Not ultra-processed · Less saturated fat Score 100 out of 100 , 53 points higher -
Whole Milk Greek Yogurt Friendly Farms · 32 oz Not ultra-processed · Less saturated fat Score 100 out of 100 , 53 points higher -
A2A2 Probiotic Yogurt Plain Whole Milk Trimona · 32 oz Not ultra-processed · Less saturated fat Score 100 out of 100 , 53 points higher -
Strained Greek Yogurt Vitamin D Whole Milk Plain Lucerne Dairy Farms · 902 g Not ultra-processed · Less saturated fat Score 100 out of 100 , 53 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Mango Passion Fruit Creamy Whole Milk 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 9.4 g / 100 g minus 5 points
- Saturated fat 7 g / 100 g minus 3.5 points
100 − 53 = 47
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [7]
Nutrition per 100 g
| Energy | 100 kcal |
|---|---|
| Fat | 11 g |
| Saturated fat | 7 g |
| Trans fat | 0 g |
| Carbohydrates | 24 g |
| Sugars | 22 g |
| Added sugars | 9.4 g |
| Fiber | 0 g |
| Protein | 4 g |
| Salt | 0.2 g |
Serving: 1 container (160 g)
Ingredients
- Pasteurized Whole Milk
- Pasteurized Cream
- Cane Sugar (high concern)
- Mango Puree
- Passion Fruit Juice Concentrate
- Corn Starch
- Natural Flavors
- Pectin
- Live Active Cultures (S. Thermophilus, L. Bulgaricus)
Label text, as published
Pasteurized Whole Milk, Pasteurized Cream, Cane Sugar, Mango Puree, Passion Fruit Juice Concentrate, Corn Starch, Natural Flavors, Pectin, Live Active Cultures (S. Thermophilus, L. Bulgaricus)
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 -
Organic Cultured Coconut Cocojune High in saturated fatContains added sugarsCertified organic Score 76 out of 100 Good -
Greek Plain Grade A Whole Milk Yogurt Simply Nature Certified organic Score 100 out of 100 Excellent -
Greek Nonfat Yogurt Green Mountain Creamery · 32 oz No additives Score 100 out of 100 Excellent
More from La Fermière
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
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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