How we scored it
Fermented milk: milk components and bacterial metabolites are animal/microbial material (n = 1), no synthetic groups. Natural mass / total mass = 1.00.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Dominant feedstock is cow's milk fermented with yogurt cultures (Streptococcus thermophilus and Lactobacillus bacteria). No synthetic route exists.
In plain English
Yogurt itself, the milk product made when lactic acid bacteria ferment milk. In cosmetics it is used as a hair-conditioning and skin-protecting ingredient. It comes from milk, usually cow's milk, fermented with bacterial cultures.
CosIng definition: Yogurt is a dairy product resulting from the biochemical changes produced in Milk (q.v.) by various species of bacteria or yeast
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2YOGURT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3YOGURT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=YOGURT