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Salty snacks

Nature's Garden Probiotic Strawberry Yoggies

4.9 oz/139 g

Poor out of 100 Medium confidence
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
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Why it scores 22

Nature's Garden Probiotic Strawberry Yoggies scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 6 kinds of ultra-processing markers. Strong
  3. Sugars 55 g / 100 g: Very high in sugar. Strong

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

The Receipt

Probiotic Strawberry Yoggies

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Pectin
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [8][4]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Dextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Shellac (confectioner's glaze)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−32

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 6 kinds of ultra-processing markers. [4]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, emulsifier, flavoring, glazing agent, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−25.5

Nutrition per 100 g

  • Sugars 55 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 12.5 g / 100 g
    Strong Very high in saturated fat. [5]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 15 g / 100 g
    Strong A good source of fiber. [2]
subtotal−21
TOTAL 22Poor

100 − 78.5 = 21.5 → 22

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in saturated fat and sugars (above the front-of-pack "high" level). [13]

GTIN 00846548085358 · 2026-10-06

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat15 g
Saturated fat12.5 g
Trans fat0 g
Carbohydrates75 g
Sugars55 g
Added sugars35 g
Fiber15 g
Protein0 g
Salt0.2 g

Serving: 1 serving (20 g)

Ingredients

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

STRAWBERRY FRUIT CUBES (FRUITS [APPLE PUREE, STRAWBERRY PUREE, APPLE JUICE, LEMON JUICE, ELDERBERRY JUICE], SOLUBLE CORN FIBER, CITRUS FIBER, CITRUS PECTIN, PALM FAT, LACTIC ACID, NATURAL STRAWBERRY FLAVOR WONF), YOGURT COATING (SUGAR, PALM KERNEL OIL, YOGURT POWDER [CULTURED WHEY PROTEIN CONCENTRATE AND CULTURED SKIM MILK], MILK, SOY LECITHIN [EMULSIFIER], NATURAL FLAVOR, SALT), SOLUBLE CORN FIBER, SUGAR, CORNSTARCH, DEXTRIN, MICROENCAPSULATED PROBIOTIC LACTOBACILLUS RHAMNOSUS GG, VEGETABLE OIL (COCONUT OIL, RAPESEED OIL), NATURAL FLAVOR, CALCIUM CARBONATE, CONFECTIONER'S GLAZE.

Allergens and diets

Contains: Milk

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

More from Nature's Garden

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  7. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  8. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  9. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  10. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  11. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  12. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk