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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use organic nonfat yogurt as a base for yogurts, smoothies, and dips, adding …
What it is
Organic nonfat yogurt is made from milk that has had its fat removed, with cultures of live bacteria added to ferment the milk. The fermentation process causes the milk to thicken and develop its characteristic tangy flavor. The 'organic' label means the milk comes from cows raised according to USDA organic standards, without certain pesticides or antibiotics.
Why it's used
Manufacturers use organic nonfat yogurt as a base for yogurts, smoothies, and dips, adding protein and a creamy texture. It can also be used in dressings, sauces, and baked goods as a healthier alternative to higher-fat dairy products. Its tangy flavor can enhance savory dishes or provide a counterpoint to sweetness.
Health notes
Organic nonfat 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 and EFSA have evaluated yogurt and its components. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Organic nonfat yogurt is derived from milk, which is one of the FDA's nine 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.