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Source
Animal-derived
Allergen
No
Role in food
Manufacturers add nonfat dry yogurt to provide a tangy flavor and creamy texture to …
What it is
Nonfat dry yogurt is made by removing water from pasteurized nonfat yogurt. The resulting powder is a source of protein and calcium. It is often used to add a yogurt flavor and texture to foods.
Why it's used
Manufacturers add nonfat dry yogurt to provide a tangy flavor and creamy texture to foods like snacks, candies, and baked goods. It can also act as a binder and add nutritional value. It is often found in popcorn, peanut, and seed snacks, as well as candy.
Health notes
Nonfat dry yogurt is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and other nutrients found in yogurt. International bodies like JECFA have evaluated yogurt and its components. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
Nonfat dry yogurt is derived from milk, which is one of the nine major allergens recognized by the FDA. 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.