Yogurt Creme

Why Does This Score Ultra-Processed?

In our analysis, Yogurt Creme scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Modified Fats (Partially Hydrogenated Vegetable Oil (Soybean, Cottonseed)): Hydrogenation and modification are UPF markers.
• Modified Starches (Modified Cornstarch): Chemical modification is a hallmark of UPF.
• Chemical Preservatives (Potassium Sorbate): Synthetic preservatives are UPF indicators.
• Emulsifiers (Mono- And Diglycerides, Polysorbate 60): Industrial emulsifiers indicate UPF.
• Stabilizers & Gums (Gum Arabic, Propylene Glycol Alginate, Xanthan Gum): Industrial stabilizers common in UPF.

Within Baking Supplies, this product is more processed than about 55% of the 5,060 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Yogurt Creme's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar, Maltodextrin.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Food AcidsProcessing indicator

In this product: Citric Acid.

Common in both traditional and industrial foods.