A Closer Look at the Ingredient List
Many consumers are curious about the components of their food, and a quick glance at the label for Lancewood coconut yogurt reveals a blend of traditional dairy elements combined with modern food science to create its distinct taste and consistency. The key to understanding this product is recognising that it is primarily a dairy yogurt, enhanced with coconut flavouring, rather than a coconut milk-based, dairy-free alternative. The core of the product is derived from pasteurised full cream milk and pasteurised cream, which contribute to its double cream classification and rich, velvety texture. This dairy base provides the foundation for the cultures to ferment.
The Dairy and Coconut Blend
The ingredient list explicitly details the following core components:
- Pasteurised full cream milk: The primary dairy component, providing the bulk of the yogurt's body and protein content.
- Pasteurised cream: Added to enhance the richness and create the 'double cream' thickness and indulgent mouthfeel.
- Fruit pulp: This is the source of the coconut flavouring and contains several sub-ingredients. The pulp itself is made of:
- Sugar: Added for sweetness.
- Water: Used in the fruit pulp preparation.
- Coconut milk (4%): Contributes to the coconut taste.
- Desiccated coconut (2%): Provides additional coconut texture and flavour.
- Modified starch (E1422): A thickener and stabiliser within the fruit pulp.
- Flavouring: To round out the coconut profile.
- Acidity regulator (E330): Citric acid, used to control tartness and balance flavour.
- Preservative (Potassium sorbate E202): Prevents the growth of mould and yeast.
Stabilisers and Preservatives Explained
The ingredient list also includes a number of stabilisers and preservatives to ensure the product has a long shelf life and consistent texture. It is important to remember that all E-numbers represent food additives that have been tested and approved for use by food safety authorities.
- Stabilisers: The product contains stabilisers with E-numbers, including E1442 and E1422. These are modified starches used to thicken and prevent separation of the milk solids and liquids, ensuring a smooth, uniform consistency. Additionally, stabilisers E331 (sodium citrates) and E551 (silicon dioxide) are listed, contributing to the overall texture and anti-caking properties.
- Yoghurt cultures: These are the live bacteria responsible for the fermentation process that turns milk into yogurt, providing the characteristic tangy flavour and potential probiotic benefits.
- Preservative (Pimaricin E235): This is a natural antifungal preservative used to inhibit mould growth on the surface of dairy products.
Comparing Lancewood Yogurts
To better understand the formulation of the Double Cream Coconut variant, a comparison with another Lancewood product, the No Sugar Added Pineapple & Coconut Yoghurt, is useful.
| Feature | Double Cream Coconut Yoghurt (per 150g) | No Sugar Added Pineapple & Coconut Yoghurt (per 150g) |
|---|---|---|
| Energy | 671 kJ | 591 kJ |
| Total Fat | 8.2 g | 9.3 g |
| Total Sugar | 9.8 g | 3.6 g |
| Key Flavour Source | Fruit pulp (4% Coconut milk, 2% Desiccated coconut) | Fruit pulp (5.6% Pineapple, 0.5% Desiccated coconut) |
| Sweetening | Added sugar | Non-nutritive sweetener (Sucralose E955) |
As the table shows, the 'no sugar added' version replaces sugar with a sweetener and uses a different fruit combination, resulting in a lower energy and sugar content. The double cream version contains more sugar and less fat.
Summary of a Complex Product
Lancewood coconut yogurt is more than just milk and coconut. The ingredient list is a sophisticated blend designed to deliver on flavour, texture, and shelf life. While the core is pasteurised dairy, the tropical flavour is achieved through a specific fruit pulp formulation. The addition of cultures, stabilisers, and preservatives ensures a consistent, high-quality product that meets consumer expectations. Examining the ingredients helps consumers understand not only what they are eating but also how the product is engineered to deliver a delicious and reliable experience.
For more information on the range of dairy products, you can visit the LANCEWOOD® Official Site.
Conclusion: More Than Meets the Eye
In summary, the ingredients in Lancewood coconut yogurt reveal a product that is fundamentally a double cream dairy yogurt, not a vegan one. Its rich texture comes from pasteurised milk and cream, while the tropical taste is a result of a fruit pulp containing coconut milk and desiccated coconut. Stabilisers and preservatives are carefully included to manage the product's consistency and freshness. Yoghurt cultures are present to ensure fermentation. Understanding this detailed ingredient list provides clarity for consumers and explains why this yogurt has such a creamy, indulgent profile.
