Siggis

Rated at 3 out of 5 green leaves, Siggis Nonfat Blueberry yogurt presents itself as a middle-of-the-road option for those seeking cleaner foods. This product is not certified organic, and it has not been verified to use non-GMO ingredients, which accounts for a reduction in its overall healthfulness score. Moreover, the inclusion of added sugars, specifically cane sugar, further diminishes its standing as a clean food choice.

Siggis Nonfat Blueberry yogurt is made with pasteurized skim milk, which serves as its base, providing a source of protein and calcium without the fat content of whole milk. The blueberry puree adds a fruit component to the yogurt, which would typically be desirable for those seeking natural flavors and nutrients. However, the presence of cane sugar, a form of added sugar, raises concerns for those monitoring their sugar intake for health reasons.

Additionally, the product contains fruit pectin, a natural thickener derived from fruits, which contributes to the yogurt’s texture. Live active cultures are included, which are beneficial bacteria that can aid in digestion and support gut health. Yet, the benefits of these live cultures are somewhat overshadowed by the product’s shortcomings in not being organic and including added sugars.

The yogurt’s score reflects the balance between its positive attributes, such as the inclusion of live active cultures, and its negative aspects, like the lack of organic certification and the presence of added sugars. While it does provide some nutritional benefits, it falls short of being a top choice for those committed to the cleanest food options.

Those seeking a healthier alternative within the yogurt market might consider this product as a potential option, but they should be aware that it does not fully align with the highest standards for clean, organic, and non-GMO foods. Despite its moderate green leaf rating, consumers are encouraged to weigh the pros and cons of Siggis Nonfat Blueberry yogurt in the context of their personal health goals and dietary preferences.