Question 1

Why is Yaourt au lait entier nature classified as a moderately processed product (NOVA 3) and how does this relate to its Nutri‑Score B?

Accepted Answer

The yogurt is made from whole milk, skimmed milk powder and live yogurt cultures, undergoing pasteurisation and fermentation without added flavours or colourings; this level of processing places it in NOVA group 3. Its Nutri‑Score B reflects the balance of moderate fat and saturated fat, low salt, and relatively low sugars, resulting in a good but not top‑grade score.

Question 2

How do the sugar and salt levels in this yogurt impact a diabetic or hypertensive diet?

Accepted Answer

With 4.3 g of sugars per 100 g, the product is below the average yogurt sugar content and is unlikely to cause major blood‑glucose spikes, but diabetics should still count it within their daily carbohydrate allowance. The salt content is only 0.1 g per 100 g, making it a low‑salt option suitable for blood‑pressure management when eaten in moderation.

Question 3

Is the whole milk used in this yogurt a concern for people with milk allergy or lactose intolerance?

Accepted Answer

Yes. Whole milk constitutes 97.8 % of the formulation and contains both milk proteins and lactose, so the product should be avoided by anyone allergic to milk proteins or who is lactose intolerant.

Ker Ronan • 500 g (4 x 125 g)

Yaourt au lait entier nature

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