Kefir, the more probiotically-endowed cousin to buttermilk and drinkable yogurt, is a cultured, fermented dairy beverage that’s been around for centuries, but doesn’t have the marketing pizzazz of Greek yogurt… yet. If you don’t expect Lifeway’s frozen kefir to taste like ice cream (which is much richer) or most frozen yogurts (sweeter), it’s easy to like this product, especially if you’re a fan of liquid kefir and its slightly sour taste (great over oatmeal, BTW). Similarly, the chocolate flavor contains no actual chocolate, despite being a good way to add iron and fiber (not to mention better taste): one ounce of dark chocolate in each serving could provide 10% of your DV for fiber and 28% for iron. Also, note that the Lifeway web site shows the exact same ingredients for the Chocolate, Pumpkin, and Dulce de Leche flavors (including “chocolate flavor”). Solution: Enjoy for the probiotics, and top with your own fruit, nuts and chocolate to boost taste and nutrition.
Carol Harvey has been a nutrition labeling and product development consultant for over 15 years.
This entry was posted in Nutrition Label Analysis and tagged calcium, calories, cane juice, Carol Harvey, frozen, greek yogurt, guest post, kefir, lifeway, Mango, probiotics, protein, Yogurt by Guest Contributor.

Why can’t Fooducate bring these types of mis-labeling instances to FDA’s attention?
Designer Derek Lam during Lifeway during Spring 2012 Mercedes-Benz Fashion Week at Lincoln Center on September 11, 2011 in New York City.
Of course, any of these changes would raise the cost of the product (and make the manufacturing more complex).
But because this product has more air (which lowers caloric density), it actually has a higher percentage of calories coming from sugar: 71% of calories from sugar vs. One serving needs at least 5 g protein to be a good source and 10 g to be “high in” (aka “excellent source”). If you’re on a diet, temporary bloating can be a good thing – the full feeling makes you less likely to overeat. All marks, brands and names belong to the respective companies and manufacturers and are used solely to identify the companies and products.

Add to that the number of food companies that use marketing people to decide what should go on a package (with no knowledge of labeling regulations, nutrition or sometimes even math), and … bingo. The fact is that FDA does inspections and sends warning letters every week, but will never catch up with all the problems. Then again, if you can get the same taste satisfaction and satiety with ? cup of frozen kefir as with ? cup of ice cream – and stop at ? cup – then the lower calorie count per serving is a benefit.

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