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Peach dairy-free yogurt with probiotic cultures, peach

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Barcode: 0049568350042 (EAN / EAN-13) 049568350042 (UPC / UPC-A)

Brand owner: Earth Island

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Fermented dairy desserts, Yogurts

Countries where sold: United States

Matching with your preferences

Health

Ingredients

31 ingredients

Organic coconut milk* (filtered water, organic coconut cream*), vegan cane sugar, peaches (peaches, ascorbic acid, citric acid, and malic acid), inulin (from chicory root and agave), less than 2% of: powdered cellulose, rice starch, glucono delta lactone, pectin, calcium phosphate, magnesium citrate, organic cultured dextrose*, natural flavors, lactic acid, sea salt, calcium lactate, lemon juice concentrate, annatto extract for color, live cultures: bacillus coagulans gbi-30 6086, l. acidophilus, l. casei, l. rhamnosus, bifidobacterium.

Food processing

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

Additive: E440 - Pectins

Additive: E460 - Cellulose

Ingredient: Flavouring
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

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

E296 - Malic acid

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E440 - Pectins

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460ii - Powdered cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: And-malic-acid, From-chicory-root-and-agave, Less-than-2-of, Cultured-dextrose, Annatto-extract-for-color, Bacillus-coagulans-gbi-30-6086
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: And-malic-acid, From-chicory-root-and-agave, Less-than-2-of, Cultured-dextrose, Annatto-extract-for-color, Bacillus-coagulans-gbi-30-6086
Some ingredients could not be recognized.
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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.

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Vegetarian status unknown
Unrecognized ingredients: And-malic-acid, From-chicory-root-and-agave, Less-than-2-of, Cultured-dextrose, Annatto-extract-for-color, Bacillus-coagulans-gbi-30-6086
Some ingredients could not be recognized.
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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.

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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.

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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!
: coconut milk (filtered water, coconut cream), cane sugar, peaches (peaches, ascorbic acid, citric acid, and malic acid), inulin (from chicory root and agave), less than 2% of (powdered cellulose), rice starch, glucono delta lactone, pectin, calcium phosphate, magnesium citrate, cultured dextrose, natural flavors, lactic acid, sea salt, calcium lactate, lemon juice concentrate, annatto extract for color, live cultures (bacillus coagulans gbi-30 6086), lactobacillus acidophilus, lactobacillus casei, lactobacillus rhamnosus, bifidobacterium
coconut milk -> en:coconut-milk - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 18041 - percent_min: 4.54545454545455 - percent_max: 100

filtered water -> en:filtered-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.27272727272727 - percent_max: 100

coconut cream -> en:coconut-cream - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 18041 - percent_min: 0 - percent_max: 50

cane sugar -> en:cane-sugar - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.82

peaches -> en:peach - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

peaches -> en:peach - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.41

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94

and malic acid -> en:and-malic-acid - percent_min: 0 - percent_max: 2.205

inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

from chicory root and agave -> en:from-chicory-root-and-agave - percent_min: 0 - percent_max: 8.82

less than 2% of -> en:less-than-2-of - percent_min: 0 - percent_max: 8.82

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

rice starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.82

glucono delta lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

calcium phosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

magnesium citrate -> en:e345 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.82

cultured dextrose -> en:cultured-dextrose - labels: en:organic - percent_min: 0 - percent_max: 8.82

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

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.1775

calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1775

lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.1775

annatto extract for color -> en:annatto-extract-for-color - percent_min: 0 - percent_max: 0.1775

live cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1775

bacillus coagulans gbi-30 6086 -> en:bacillus-coagulans-gbi-30-6086 - percent_min: 0 - percent_max: 0.1775

lactobacillus acidophilus -> en:lactobacillus-acidophilus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.1775

lactobacillus casei -> en:lactobacillus-casei - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.1775

lactobacillus rhamnosus -> en:lactobacillus-rhamnosus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.1775

bifidobacterium -> en:bifidus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.1775

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 56
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteins: 0 / 5 (value: 0.59, rounded value: 0.59)

Fiber: 1 / 5 (value: 1.8, rounded value: 1.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 56.7714772727273, rounded value: 56.8)

Negative points: 6

Energy: 1 / 10 (value: 444, rounded value: 444)

Sugars: 1 / 10 (value: 8.82, rounded value: 8.82)

Saturated fat: 4 / 10 (value: 4.71, rounded value: 4.7)

Sodium: 0 / 10 (value: 71, rounded value: 71)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (6 - 2)

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

Nutrient levels
- Fat in moderate quantity (5.29%)
  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 moderate quantity (4.71%)
  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 moderate quantity (8.82%)
  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 low quantity (0.177%)
  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 (1 CONTAINER (170 g))	Compared to: Yogurts
Energy	444 kj (106 kcal)	755 kj (180 kcal)	+25%
Fat	5.29 g	8.99 g	+250%
Saturated fat	4.71 g	8.01 g	+446%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Salt	0.178 g	0.302 g	+50%
Carbohydrates	14.71 g	25 g	+23%
Fiber	1.8 g	3.06 g	+498%
Sugars	8.82 g	15 g	-9%
Proteins	0.59 g	1 g	-89%
Calcium	239 mg	406 mg	+108%
Iron	0.59 mg	1 mg	+946%
Potassium	63 mg	107 mg	-56%
Magnesium	54 mg	91.8 mg	+47%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	56.771 %	56.771 %

Serving size: 1 CONTAINER (170 g)

Environment

Eco-Score B - Low 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: A (Score: 87/100)

Category: Yogurt, fermented milk or dairy specialty, plain

PEF environmental score: 0.22 (the lower the score, the lower the impact)
including impact on climate change: 2.12 kg CO2 eq/kg of product

Stage	Impact
Agriculture	67.6 %
Processing	13.5 %
Packaging	6.8 %
Transportation	7.0 %
Distribution	4.0 %
Consumption	1.1 %

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: B (Score: 67/100)
Product: Peach dairy-free yogurt with probiotic cultures, peach

Life cycle analysis score: 87
Sum of bonuses and maluses: -20

Final score: 67/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.1 km in a petrol car

212 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Yogurt, fermented milk or dairy specialty, plain (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	72.9 %
Processing	7.1 %
Packaging	8.5 %
Transportation	9.5 %
Distribution	1.7 %
Consumption	0.3 %

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.

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

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Data sources

Product added on April 23, 2020, 10:02:11 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 10:02:11 PM CEST by org-database-usda.

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Peach dairy-free yogurt with probiotic cultures, peach