Yogurt drinks
Siggi's Probiotic Drinkable Nonfat Yogurt - Raspberry
946 mL
Score
- Ultra-processed
- Contains added sugars
Why it scores 53
Siggi's Probiotic Drinkable Nonfat Yogurt - Raspberry 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 9 points Added sugars 3.5 g / 100 ml: High in sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better kefir and yogurt drinks
-
Kefir probiotic drinkable yogurt Green Valley · 32 fl oz/946 mL Not ultra-processed · No added sugars Score 97 out of 100 , 44 points higher -
A2/A2 Organic 100% Grass-Fed Probiotic Whole Kefir Alexandre Family Farm · 28 fl oz Not ultra-processed · No added sugars Score 98 out of 100 , 45 points higher -
Siggi's plain drinkable yogurt Siggi's · 32 fl oz/1 Quart/946 mL Not ultra-processed · No added sugars Score 100 out of 100 , 47 points higher -
Kefir Cultured Milk Plain 365 Whole Foods Market Not ultra-processed · No added sugars Score 100 out of 100 , 47 points higher -
Organic kefir Lifeway · 32 fl oz/1 Quart/946 mL Not ultra-processed · No added sugars Score 100 out of 100 , 47 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Probiotic Drinkable Nonfat Yogurt - Raspberry
Ingredients
- Sugar minus 20 points
- Pectin minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 ml
- Added sugars 3.5 g / 100 ml minus 9 points
- Energy 80 kcal / 100 ml minus 2 points
- Fiber 13 g / 100 ml plus 4 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 ml
| Energy | 80 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 15 g |
| Sugars | 6 g |
| Added sugars | 3.5 g |
| Fiber | 13 g |
| Protein | 6 g |
| Salt | 0.3 g |
Serving: 8 OZA (240 ml)
Ingredients
- Pasteurized Skim Milk
- Raspberries
- Cane Sugar (high concern)
- Fruit Pectin
- Live Active Cultures Live Active Cultures: L. Lactis Subsp. Lactis
- L. Lactis Subsp. Cremoris
- L. Lactis Subsp. Lactis Biovar Diacetylactis
- Leuconostoc Spp (not recognized)
- S. Thermophilus
- L. Delbrueckii Subsp. Bulgaricus (not recognized)
- L. Rhamnosus
- L. Paracasei
- L. Acidophilus
- Bifidobacterium Spp
- Milk and Dairy ( Pasteurized Skim Milk)
- Cultures
- Live Active Cultures
- Fruit Pectin
- Cane Sugar (high concern)
- S. Thermophilus
- L. Rhamnosus
- L. Acidophilus
Label text, as published
Ingredients: Pasteurized Skim Milk, Raspberries, Cane Sugar, Fruit Pectin, Live Active Cultures Live Active Cultures: L. Lactis Subsp. Lactis., L. Lactis Subsp. Cremoris, L. Lactis Subsp. Lactis Biovar Diacetylactis, Leuconostoc Spp. ; S. Thermophilus ; L. Delbrueckii Subsp. Bulgaricus ; L. Rhamnosus ; L. Paracasei ; L. Acidophilus ; Bifidobacterium Spp ; Milk and Dairy ( Pasteurized Skim Milk) ; Cultures ; Live Active Cultures ; Fruit Pectin ; Cane Sugar ; S. Thermophilus ; L. Rhamnosus ; L. Acidophilus
Allergens and diets
Contains: Milk
- Not vegan
Always check the package: recipes change.
Packaging
Plastic, Hdpe 2 high density polyethylene
Context only: no points in v1.
Sources
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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
-
“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