Why is Ker Ronan’s mandarin‑lime yogurt classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It is considered ultra‑processed because the recipe goes beyond simple milk and fruit, adding industrial ingredients such as potassium sorbate (E202) as a preservative, pectin (E440) as a gelling agent, added starch, concentrated lemon juice, and natural flavorings, all of which trigger the NOVA 4 classification.

How does the high sugar content of this yogurt impact a diabetic or hypertensive diet?

The 13.4 g of sugars per 100 g can cause rapid blood‑glucose spikes, making it unsuitable for strict diabetic control, while its very low salt (0.1 g) does not significantly aggravate hypertension, though overall calorie intake should still be monitored for heart‑healthy eating.

Is the mandarin component in this yogurt a concern for people with citrus allergies?

Mandarin is a citrus fruit and can trigger allergic reactions in individuals sensitive to citrus; although it represents only about 5 % of the product, anyone with a known citrus allergy should avoid this yogurt despite the presence of only milk as a declared allergen.

Ker Ronan • 4 x 125g

Yaourt Ker Ronan

Milk And Dairy Products

Product Insights

Ker Ronan’s mandarin‑lime yogurt is produced in Brittany by an artisanal dairy and is sold in 4 × 125 g plastic pots. Classified in the milk and yogurt group, it carries a Nutri‑Score of C and falls in the ultra‑processed NOVA 4 category, delivering 102 kcal, 3 g of fat (1.9 g saturated), 0.1 g of salt, 4.1 g of protein and a high 13.4 g of sugars per 100 g. The formulation includes added sugars, a potassium sorbate preservative (E202), pectin (E440), starch and natural flavorings, and it contains milk, which is a declared allergen.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal102 kcal

Fat3 g

Saturated Fat1.9 g

Carbohydrates14.6 g

Sugars13.4 g

Comparative Analysis

Compared with the average fruit‑stirred yogurt, this product contains almost double the sugar (13.4 g vs 7.5 g) while offering lower fat, saturated fat and salt but higher carbohydrates and slightly more protein.

Ingredients

Lait entier 75,5% (origine : France. Morbihan). Sucre. Fruits 6,8% (mandarine 5,1%, purée de citron vert 1,7%). Lait écrémé en poudrė. Ferments lactiques du yaourt. Jus concentré de citron. Epaississant : amidon. Gélifiant : pectine. Conservateur du fruit : sorbate de potassium. Arômes naturels.

84%

35%

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