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Vitamins A & D added. 1/3 fewer calories than lowfat yogurt (This Product: 0 g fat and 100 calories per serving. Blended Vanilla Lowfat Yogurt: 2 g fat and 150 calories per serving). Excellent source of calcium.
Per 2/3 Cup: 100 calories; 0 g sat fat (0% DV); 70 mg sodium (3% DV); 15 g total sugars. 100 calories per 2/3 cup.
Pasteurized
Fat Free
Gluten Free
Kosher
Light
Certifications
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
The Union of Orthodox Jewish Congregation
Dairy
GMO Disclosures
;
Health & Safety
Best By Date
Sell by date stamped on package.
Storage Instructions
Keep refrigerated.
General Information
Product Allergens
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
Milk
Contains
Milk
Contains: milk.
Sustainability
100
Calories
0
Sat Fat (g)
70
Sodium (mg)
15
Total Sugars (g)
Nutrition Facts
About 5 serving(s) per container
Serving Size
2/3 cup (170g)
Amount Per Serving
Calories
100
% Daily Value
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 70mg
3%
Total Carbohydrates 19g
7%
Dietary Fiber 0g
0%
Total Sugars 15g
Includes 8g Added Sugars
16%
Protein 6g
Vitamin D 2mcg
10%
Calcium 249mg
20%
Iron 0mg
0%
Potassium 229mg
4%
Vitamin A 163mcg
20%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 Calories a day is used for general nutrition advice.
Cultured Pasteurized Grade A Nonfat Milk
Sugar
Modified Cornstarch
Fructose
Kosher Gelatin
Nonfat Milk Solids
Tricalcium Phosphate
Natural Flavors
Citric Acid
Acesulfame Potassium
Sucralose
Annatto (Color)
Turmeric (Color)
Vitamin A Palmitate
Vitamin D3
Contains Active Yogurt Cultures:
L. Bulgaricus
S. Thermophilus
Bifidobacterium (BB-12)
L. Acidophilus and L. Casei
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.