**Professor Tim Spector warns over hidden ingredient in your yoghurt**
Health and nutrition expert Professor Tim Spector has raised concerns about the contents of some low-fat yoghurts. During a recent discussion on the ZOE Science and Nutrition podcast, Professor Spector and Dr Chris Van Tulleken shed light on the hidden ingredients in what many assume to be a healthy snack. The conversation, part of a broader discussion on ultra-processed foods, revealed surprising details about the composition of plain yoghurts. Podcast host Jonathan Wolf highlighted that even supposedly simple yoghurts can contain numerous additives, with some products containing up to ten ingredients. Professor Spector pointed out that the label “low fat” could be a red flag, indicating a higher likelihood of added substances that make the yoghurt less authentic.
Dr Van Tulleken added to the discussion by explaining the profit-oriented nature of the food industry, emphasizing that low-fat yoghurts can be sold at premium prices despite using cheaper additives. Ingredients such as modified maize starch, xanthan gum, guar gum, or locust bean gum can be included to mimic the texture of full-fat yoghurt. These enhancements allow companies to charge more while using less expensive components. Dr Van Tulleken highlighted the industry’s focus on maximising profits rather than prioritising consumer health. He pointed out that while certain ingredients may enhance taste and texture, they are chosen to increase the product’s value rather than its nutritional quality.
The revelations from Professor Spector and Dr Van Tulleken serve as a reminder for consumers to be vigilant about the food they consume, even seemingly healthy options like low-fat yoghurt. The discussion underscores the importance of reading ingredient labels and being aware of marketing tactics that can obscure the true nature of products. With more awareness and scrutiny, individuals can make informed choices about their diet and avoid falling prey to misleading claims of healthfulness in processed foods.
As the conversation around yoghurt ingredients continues, consumers are urged to be proactive in understanding what they are eating and to seek out products with transparent ingredient lists. By staying informed and questioning marketing claims, individuals can take control of their health and make choices that align with their dietary preferences and values. The insights shared by Professor Spector and Dr Van Tulleken highlight the complexities of the food industry and emphasise the need for greater consumer awareness in navigating the array of products available on the market.