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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use fat-free yogurt as a base for lower-fat dairy products, as a protein-rich …
What it is
Fat-free yogurt is a dairy product made from milk that has had most or all of its fat removed. It is produced by the fermentation of milk by specific bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus.
Why it's used
Manufacturers use fat-free yogurt as a base for lower-fat dairy products, as a protein-rich ingredient in snacks and desserts, and as a substitute for higher-fat ingredients in recipes. It is commonly found in yogurts, yogurt drinks, dips, and some baked goods.
Health notes
Fat-free yogurt is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and probiotics, which are beneficial bacteria that may support gut health. International bodies like JECFA have evaluated yogurt and its components. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Fat-free yogurt is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.