Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Lactose free
13g protein per serving
50% less sugar than regular milk‡ (‡Sugar reduced from 12g to 6g)
Grade A
Homogenized
UHT
Easy open cap — no pull tab!
Quality Guaranteed
50% less sugar than regular milk(‡). (‡) Regular milk - 12 g sugar; fat free ultra-filtered milk - 6 g sugar.
13 g protein per serving.
Homogenized
Ultra High Temperature (UHT)
Fat Free
Kosher
Lactose Free
Certifications
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
The Union of Orthodox Jewish Congregation
Dairy
Forest Stewardship Council®
GMO Disclosures
;
Health & Safety
Best By Date
Best if used within 7-10 days after opening.
Storage Instructions
Keep refrigerated after opening.
General Information
Product Allergens
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
Milk
Contains
Milk
Contains: milk.
Sustainability
80
Calories
0
Sat Fat (g)
120
Sodium (mg)
0
Added Sugars (g)
Nutrition Facts
About 6 serving(s) per container
Serving Size
8 fl oz (237mL)
Amount Per Serving
Calories
80
% Daily Value
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg
7%
Sodium 120mg
5%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
0%
Total Sugars 6g
Includes 0g Added Sugars
0%
Protein 13g
26%
Vitamin D 5mcg
25%
Calcium 380mg
30%
Iron 0mg
0%
Potassium 400mg
8%
Vitamin A 180mcg
20%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 Calories a day is used for general nutrition advice.
Ultra-Filtered Skim Milk
Lactase Enzyme
Vitamin A Palmitate
Vitamin D3
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.
