Why is Pascual Creamy Greek Style yogurt classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The yogurt is made from pasteurised milk and cream that are later fermented and sweetened, and it includes three food additives: E142 (modified starch), E1422 (another modified starch) and E428 (a stabiliser/gelling agent). These additives and the industrial processing steps place it in NOVA group 4, which denotes ultra‑processed foods.

How does the sugar content in this yogurt affect a diabetic diet?

With 12 g of sugars per 100 g, the yogurt is relatively high in simple carbohydrates, which can cause rapid spikes in blood glucose. People with diabetes should limit portion size or choose a lower‑sugar alternative to maintain stable blood sugar levels.

Is the milk in this product a concern for people with lactose intolerance?

The yogurt contains whole milk and about 2.9 g of lactose per 100 g, so it can trigger symptoms in individuals who are lactose intolerant. Those with lactose sensitivity should opt for lactose‑free yogurts or dairy‑free substitutes.

Pascual • 125 g

Pascual Creamy Greek Style Estilo Griego 125G 1X4 Pack

Milk And Dairy Products

Product Insights

Pascual Creamy Greek Style yogurt is a 125 g single-serve dairy product made from whole milk, cream and sugar, marketed as a Greek-style fermented dessert. It provides 129 kcal, 6.6 g of fat (4.6 g saturated), 3.5 g of protein and 12 g of sugars per 100 g, while its salt level is low at 0.11 g. The product falls in NOVA group 4 (ultra-processed) and carries a Nutri-Score of C, reflecting the high sugar and fat content along with three additives (E142, E1422, E428).

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

moderate

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal129 kcal

Fat6.6 g

Saturated Fat4.6 g

Carbohydrates14 g

Sugars12 g

Comparative Analysis

Compared with the average values for similar dairy desserts, this yogurt contains more sugar (12 g vs 7.46 g), more total fat (6.6 g vs 5.97 g) and saturated fat (4.6 g vs 3.71 g) but considerably less salt (0.11 g vs 1.03 g).

Ingredients

Leche entera pasteurizada (81%), nata pasteurizada (9,6%), azúcar (b,4%), almidon modifcito (E-142), proteinas, de la leche gelatina bovina y fermentos lacticos llecte Alérgenos en negrita y subrayado. Origen de la leche: España. Una vez aber conservar en frio y consumir antes de 24 horas. Yaourt pasteurise apres fermentation sucrée naturelle à la crème. Ingrédients: lait entier pasteurise (81%), crème pasteurisée (9,6%), sucre (6,4%), amidon modine (E-1422) proteines du lait, gélatine bovine et ferments lactiques (lait). Allergenes en Caractères gras et soulignés, Après ouverture, à conserver au réfrigérateureta sonsommer dans les 24 heures. a loqurte pasteurizado depois di fermentação açucarado com natas. Ingredientes: leite gordo pasteurizado (81%), nata pasteurizada, (9,6%), açúcar (6,4%), amido modificado (E-1422 Alergenios a negrito e sublinhado. Uma vez aberta, manter a embalagem proteinas do leite, gelatina de bovino e fermentos lácteos leite no frigorifico e consumir no prazo de 24 horas. rencia de presentación Recommandations de dégustation-Sugestão de utilica د زيادي مبستر بعد التخمير محلى بالقشدة. المكونات حليم . الألبان ( حليب مسببات الحساسية مكتوبة بالخط الأسود العريض وموضوع تحتها E-M)، بروتينات من الحليب، جيلاتين بقري ومواد تخمير من منتجات كامل الدسم مبستر قشدة (9.6%) مبسترة، سكر (6.4%) ، كـ اسبانيا. بعد أن يفتح، يحفظ في الثلاجة ويستهلك خلال 24 antes dell Production date/Best before/Lot: See lid. Fechade producción/Consumir preferentene PANT

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