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- Strained yogurt55.6%—
- Cultured pasteurized nonfat grade a milk55.6%—
- Live22.2%—
- Microbial culture11.1%—
- Lactobacillus bulgaricus5.6%—›
- Streptococcus thermophilus2.8%—›
- Lactobacillus acidophilus1.4%—›
- Bifidus0.7%—
- Lactobacillus casei0.7%—›
- Fruit preparation5%—
- Sugar5%—›
- Raspberry puree3.1%—
- Water1.5%—›
- Native corn starch0.8%—
- E440a0.4%—
- Natural flavouring0.4%—
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Strained yogurt: cultured pasteurized nonfat grade a milk, live & active cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidus, lactobacillus casei). fruit preparation: sugar, raspberry puree, water, native corn starch, pectin, natural flavor.
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Per-ingredient concern · chemical identity, not food safety
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