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Quaker Strawberry Yogurt 1.34z

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Barcode: 0028400215756 (EAN / EAN-13) 028400215756 (UPC / UPC-A)

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits

Countries where sold: United States

Matching with your preferences

Health

Ingredients

40 ingredients

Whole Grain Rolled Oats, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil (Palm and Canola Oils with TBHQ and Citric Acid Added to Preserve Freshness), Dextrose, Crisp Rice (Rice Flour, Sugar, Salt, Malted Barley Extract), Sunflower Oil with Tocopherols Added to Preserve Freshness, Dried Nonfat Yogurt [Heat-Treated After Culturing] (Cultured Nonfat Milk), Nonfat Dry Milk, Whole Wheat Flour, Natural Flavor, Fructooligosaccharide, Corn Syrup, Honey, Soy Lecithin, Salt, Modified Corn Starch, Sodium Bicarbonate, Ammonium Bicarbonate, Caramel Color, Sodium Stearoyl Lactylate, Lactic Acid, Maltodextrin, Vegetable Juice (for Color), Annatto Extract (for Color).

Allergens: Gluten, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E150c - Ammonia caramel

Additive: E322 - Lecithins

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Maltodextrin

Ingredient: Sweetener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E150c - Ammonia caramel

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

E503 - Ammonium carbonates

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia

E503ii - Ammonium hydrogen carbonate

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E481

Non-vegan
Non-vegan ingredients: Skimmed milk powder, Honey
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Palm-and-canola-oils-with-tbhq-and-citric-acid-added-to-preserve-freshness, Crisp-rice, Sunflower-oil-with-tocopherols-added-to-preserve-freshness, Dried-nonfat-yogurt, Heat-treated-after-culturing, Cultured-nonfat-milk, Fructooligosaccharide
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Whole Grain Rolled Oats, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Oil (Palm and Canola Oils with TBHQ and Citric Acid Added to Preserve Freshness), Dextrose, Crisp Rice (Rice Flour, Sugar, Salt, Malted Barley Extract), Sunflower Oil with Tocopherols Added to Preserve Freshness, Dried Nonfat Yogurt (Heat-Treated After Culturing, Cultured Nonfat Milk), Nonfat Dry Milk, Whole Wheat Flour, Natural Flavor, Fructooligosaccharide, Corn Syrup, Honey, Soy Lecithin, Salt, Modified Corn Starch, Sodium Bicarbonate, Ammonium Bicarbonate, Caramel Color, Sodium Stearoyl Lactylate, Lactic Acid, Maltodextrin, Vegetable Juice (for Color), Annatto (for Color)
Whole Grain Rolled Oats -> en:whole-grain-oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 4 - percent_max: 100

Enriched Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

Reduced Iron -> en:reduced-iron - percent_min: 0 - percent_max: 16.6666666666667

Thiamin Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 12.5

Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10

Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 8.33333333333333

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 28.95

Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25

Palm and Canola Oils with TBHQ and Citric Acid Added to Preserve Freshness -> en:palm-and-canola-oils-with-tbhq-and-citric-acid-added-to-preserve-freshness - percent_min: 0 - percent_max: 25

Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20

Crisp Rice -> en:crisp-rice - percent_min: 0 - percent_max: 16.6666666666667

Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 16.6666666666667

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6575

Malted Barley Extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

Sunflower Oil with Tocopherols Added to Preserve Freshness -> en:sunflower-oil-with-tocopherols-added-to-preserve-freshness - percent_min: 0 - percent_max: 14.2857142857143

Dried Nonfat Yogurt -> en:dried-nonfat-yogurt - percent_min: 0 - percent_max: 12.5

Heat-Treated After Culturing -> en:heat-treated-after-culturing - percent_min: 0 - percent_max: 12.5

Cultured Nonfat Milk -> en:cultured-nonfat-milk - percent_min: 0 - percent_max: 6.25

Nonfat Dry Milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 11.1111111111111

Whole Wheat Flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 10

Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Fructooligosaccharide -> en:fructooligosaccharide - percent_min: 0 - percent_max: 5

Corn Syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 5

Honey -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 5

Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6575

Modified Corn Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.6575

Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

Ammonium Bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

Caramel Color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

Sodium Stearoyl Lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.6575

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

Vegetable Juice -> en:vegetable-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

for Color -> en:colour - percent_min: 0 - percent_max: 0.6575

Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6575

for Color -> en:colour - percent_min: 0 - percent_max: 0.6575

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 4 / 5 (value: 7.89, rounded value: 7.89)

Fiber: 5 / 5 (value: 5.3, rounded value: 5.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.7220458984375e-06, rounded value: 0)

Negative points: 18

Energy: 5 / 10 (value: 1983, rounded value: 1983)

Sugars: 6 / 10 (value: 28.95, rounded value: 29)

Saturated fat: 5 / 10 (value: 5.26, rounded value: 5.3)

Sodium: 2 / 10 (value: 263, rounded value: 263)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (18 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (18.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (5.26%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (28.9%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.657%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (38 g)	Compared to: Biscuits
Energy	1,983 kj (474 kcal)	754 kj (180 kcal)	+4%
Fat	18.42 g	7 g	-5%
Saturated fat	5.26 g	2 g	-36%
Monounsaturated fat	9.21 g	3.5 g	+58%
Polyunsaturated fat	2.63 g	0.999 g	-38%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Salt	0.658 g	0.25 g	-13%
Carbohydrates	71.05 g	27 g	+8%
Fiber	5.3 g	2.01 g	+122%
Sugars	28.95 g	11 g	-8%
Proteins	7.89 g	3 g	+49%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	53 mg	20.1 mg	+98%
Iron	1.89 mg	0.718 mg	-17%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 38 g

Environment

Eco-Score C - Moderate environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 69/100)

Category: Biscuit (cookie)

PEF environmental score: 0.35 (the lower the score, the lower the impact)
including impact on climate change: 2.88 kg CO2 eq/kg of product

Stage	Impact
Agriculture	80.5 %
Processing	11.8 %
Packaging	3.1 %
Transportation	3.2 %
Distribution	1.4 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 49/100)
Product: Quaker Strawberry Yogurt 1.34z

Life cycle analysis score: 69
Sum of bonuses and maluses: -20

Final score: 49/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.5 km in a petrol car

288 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	82.9 %
Processing	7.9 %
Packaging	3.8 %
Transportation	4.7 %
Distribution	0.7 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on April 23, 2020, 7:31:20 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 7:31:20 PM CEST by org-database-usda.

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Quaker Strawberry Yogurt 1.34z