Is Marks & Spencers Extremely Fruity Strawberry & Raspberry Low Fat Yogurt ultra-processed?

Low-fat yogurts Sold in the United Kingdom and France

Yes, it's ultra-processed

1 Unprocessed
2 Kitchen staple
3 Processed
4 Ultra-processed

Signs of ultra-processing in its ingredients:

Colour
Gelling agent
E163 Anthocyanins
E440 Pectins

17 ingredients
2 additives
Nutri-Score B

Less processed low-fat yogurts

Less processed isn't automatically healthier, so compare the labels for what matters to you, such as sugar or salt.

Ingredients

Ultra-processing Processing signs are highlighted

Low Fat Yogurt, Strawberries 14%, Raspberries 6%, Sugar Strawberry Purée 1%, Rice Starch Flavourings, Gelling Agent (ultra-processing marker) (Pectin (ultra-processing marker), Colour (ultra-processing marker)), Anthocyanins (ultra-processing marker) (from Black Carrots), Cultures (Bifidobacterium, STORAGE For Use By), 0°C to +5°C, Not suitable see lid, Keep refrigerated for freezing, O POT Recycle FILM Don't recycle

Additives: E163 Anthocyanins , E440 Pectins

As written on the pack

Low Fat Yogurt (Milk). Strawberries (14%) - Raspberries (6%). Sugar Strawberry Purée (1%) Rice Starch Flavourings - Gelling Agent: Pectin (from Fruit) Colour: Anthocyanins (from Black Carrots) Cultures: Bifidobacterium. For allergens see ingredients in bold. Suitable for vegetarians STORAGE For Use By, 0°C to +5°C. Not suitable see lid. Keep refrigerated for freezing. * O POT Recycle FILM Don't recycle

What makes it ultra-processed

Cosmetic additives

Added to change how the food looks, feels or tastes, not to keep it safe. A hallmark of ultra-processed food.

E163 Anthocyanins Colours are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food.
E440 Pectins Pectins are gelling agents extracted from citrus peel or apple pomace.
Colour Colours are added to restore colour lost in processing or to make a product look more appealing.
Gelling agent Gelling agents such as pectin, gelatine or carrageenan set liquids into gels and stabilise textures.

How the NOVA groups work

Among 42 low-fat yogurts

From least to most processed, this one ranks 28th. 62% of the low-fat yogurts here are ultra-processed.

Ranked by NOVA group, then by the number of ultra-processing signs, additives and ingredients. Our ordering, not part of NOVA.

All 42 low-fat yogurts, least processed first

About this information

Data from this product on Open Food Facts (barcode 00853484, last edited 27 February 2026), available under the Open Database License. If something is wrong or the recipe has changed, you can correct it there.
Photo: Open Food Facts contributors, CC BY-SA 3.0.
The NOVA group is an automated estimate from crowdsourced data: a missing or mistyped ingredient can change it.
NOVA measures processing, not nutrition. For nutrition, Open Food Facts gives this product a Nutri-Score of B (from A, best, to E).
General information, not medical or dietary advice. Check the pack if you have an allergy.