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Tillamook low fat Greek Yogurt

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Barcode: 0072830441360 (EAN / EAN-13) 072830441360 (UPC / UPC-A)

Brands: Tillamook

Brand owner: Tillamook County Creamery Association

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

19 ingredients

Grade a pasteurized fat free milk, marionberry base (sugar, water, marionberries, corn starch, natural flavor, black currant juice concentrate [color], citric acid, guar gum), live and active yogurt cultures (s. thermophilus, l. bulgaricus, l. acidophilus, b. lactis, l. casei, l.rhamnosus, l. lactis).

Food processing

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

Additive: E412 - Guar gum

Ingredient: Colour

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

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.

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Grade-a-pasteurized-fat-free-milk, Marionberry-base, Marionberries, Live-and-active-yogurt-cultures
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: Grade-a-pasteurized-fat-free-milk, Marionberry-base, Marionberries, Live-and-active-yogurt-cultures
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: Grade-a-pasteurized-fat-free-milk, Marionberry-base, Marionberries, Live-and-active-yogurt-cultures
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.

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!
: Grade a pasteurized fat free milk, marionberry base (sugar, water, marionberries, corn starch, natural flavor, black currant (color), citric acid, guar gum), live and active yogurt cultures (streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus casei, lactobacillus rhamnosus, lactobacillus lactis)
Grade a pasteurized fat free milk -> en:grade-a-pasteurized-fat-free-milk - percent_min: 33.3333333333333 - percent_max: 100

marionberry base -> en:marionberry-base - percent_min: 0 - percent_max: 50

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8

marionberries -> en:marionberries - percent_min: 0 - percent_max: 8

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 8

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8

black currant -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 8

color -> en:colour - percent_min: 0 - percent_max: 8

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

live and active yogurt cultures -> en:live-and-active-yogurt-cultures - percent_min: 0 - percent_max: 33.3333333333333

streptococcus thermophilus -> en:streptococcus-thermophilus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

lactobacillus bulgaricus -> en:lactobacillus-bulgaricus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

lactobacillus acidophilus -> en:lactobacillus-acidophilus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

bifidobacterium lactis -> en:bifidobacterium-lactis - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

lactobacillus casei -> en:lactobacillus-casei - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

lactobacillus rhamnosus -> en:lactobacillus-rhamnosus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

lactobacillus lactis -> en:lactobacillus-lactis - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

Nutrition

Very good 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: 5 / 5 (value: 9.3333333333333, rounded value: 9.33)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.583333333333333, rounded value: 0.6)

Negative points: 3

Energy: 1 / 10 (value: 391, rounded value: 391)

Sugars: 1 / 10 (value: 8, rounded value: 8)

Saturated fat: 1 / 10 (value: 1.3333333333333, rounded value: 1.3)

Sodium: 0 / 10 (value: 26.6666666666668, rounded value: 26.7)

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

Nutritional score: (3 - 5)

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

Nutrient levels
- Fat in low quantity (2%)
  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 low quantity (1.33%)
  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%)
  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 (0.0667%)
  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 (5.3 ONZ (150 g))	Compared to: Yogurts
Energy	391 kj (93 kcal)	586 kj (140 kcal)	+10%
Fat	2 g	3 g	+32%
Saturated fat	1.333 g	2 g	+55%
Trans fat	0 g	0 g
Cholesterol	3 mg	4.5 mg	-53%
Salt	0.067 g	0.1 g	-44%
Carbohydrates	10 g	15 g	-17%
Fiber	0 g	0 g	-100%
Sugars	8 g	12 g	-17%
Proteins	9.333 g	14 g	+68%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0.8 mg	1.2 mg	+22%
Calcium	100 mg	150 mg	-13%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.583 %	0.583 %

Serving size: 5.3 ONZ (150 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.

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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: Tillamook low fat Greek Yogurt

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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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 March 9, 2017, 2:31:16 PM CET by usda-ndb-import
Last edit of product page on February 13, 2023, 10:54:15 PM CET by kiliweb.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvlmB8bd_QvwzBN0TthkrUy9uLMJLTa-Fd-IL0Nas.

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Tillamook low fat Greek Yogurt