Is Lowfat Plain Greek Yogurt, 20g Protein Vegan?

The Ingredient Breakdown

As a food scientist, I look at the source material first. The primary and only base for this product is Cultured lowfat milk. This is the defining ingredient that makes Greek yogurt what it is: a fermented dairy product. The process involves straining the whey from the curds, which concentrates the protein, but the origin remains animal-based.

The specific ingredient list flags lactase as an addition not found in regular yogurt. Lactase is an enzyme that breaks down lactose (milk sugar). Manufacturers add this to make the product more digestible for people with lactose sensitivity. While lactase itself is often derived from fungal or yeast fermentation (making it technically vegan), its inclusion here confirms the presence of lactose, which comes from the milk.

Finally, the 6 live and active cultures (S. Thermophilus, L. Bulgaricus, etc.) are bacterial strains used to ferment the milk. While the bacteria are microscopic organisms, they are not animal products. The issue remains the substrate they feed on: milk.

Nutritional Value

From a nutritional standpoint, this yogurt is a powerhouse. The '20g Protein' claim is significant for a single serving of yogurt; this is achieved through the intense straining process that removes excess whey. For vegetarians (who consume dairy), this is an excellent way to hit protein goals without eating meat.

Because it is 'Plain' and 'Lowfat', you are avoiding added sugars and saturated fats often found in flavored varieties. The calorie count is generally low for the satiety it provides. However, vegans looking for this specific nutritional profile (high protein, low sugar) will need to look toward soy or pea protein-based yogurts, though they often have a different texture.