The Dannon Company, Inc. — Protein Smoothie Yogurt Drink
by The Dannon Company, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
The Dannon Company, Inc. manufactures this product, which has been analyzed against the full MRT 176 panel — comprising 149 foods and 27 chemical additives — to identify potential immune-mediated sensitivities.
MRT Safety Assessment
This assessment identifies 4 MRT-tested substances: Cow’s Milk, Yogurt, Whey, and Citric Acid. The product contains ‘milk protein concentrate’, which is a direct source of both Cow’s Milk and Whey proteins. Additionally, ‘sodium citrate’ is flagged as a chemical derivative of Citric Acid. Multiple ingredients—’modified food starch’, ‘vegetable juice’, and ‘natural and artificial flavors’—are identified as unknown sources that may contain hidden triggers such as Corn, Potato, or various vegetables. Due to the high number of triggers and unknown components, this product is designated as HIGH_RISK.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 4
- Safe Ingredients: 7
- Unknown/Ambiguous: 3 (modified food starch, vegetable juice (for color), natural and artificial flavors)
- LEAP Phase Compatibility: Phase 3 — Practitioner Guided
Flagged Ingredient Mapping
The following ingredients were identified as matching substances on the MRT 176 panel:
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| cultured grade a non fat milk | Cow’s Milk | Direct Match |
| cultured grade a non fat milk | Yogurt | Direct Match |
| milk protein concentrate | Cow’s Milk | Direct Match |
| milk protein concentrate | Whey | Direct Match |
| sodium citrate | Citric Acid | Chemical Match |
| active yogurt cultures | Yogurt | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: modified food starch, vegetable juice (for color), natural and artificial flavors. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 4 MRT-tested substances identified, this product is not recommended during Phase 1 or Phase 2. Phase 3 (Maintenance) patients should consult their Certified LEAP Therapist.
UPC Code: 036632038357
Assessment Methodology
This assessment was generated using Wellbloom’s automated clinical analysis pipeline. Each ingredient was cross-referenced against the complete MRT 176 panel — including 149 food antigens and 27 chemical additives.
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.
Yogurt is tested independently from whole cow's milk on the MRT panel. The fermentation process alters some milk proteins, meaning you may react differently to yogurt vs. milk.
Whey is a dairy-derived protein tested separately from whole cow's milk on the MRT panel. Found in protein powders, baked goods, processed cheese, and many sports nutrition products.
A chemical additive tested on the MRT panel. Industrially produced from Aspergillus niger mold, not citrus fruit. Found in beverages, canned goods, candy, and as a preservative in thousands of products.
What This Means For Your Diet
With 4 identified triggers, this product has a high concentration of MRT-tested substances. The probability that at least one of these triggers is reactive on your personal panel is statistically significant.
This product is not recommended during Phase 1 (Elimination) or Phase 2 (Reintroduction). It may only be considered during Phase 3 (Maintenance) after your Certified LEAP Therapist has confirmed that all 4 substances scored Green on your individual MRT results.
Products with 3 or more MRT panel triggers require individualized evaluation. Do not attempt to self-assess — your CLT has the clinical training to weigh multiple reactive substances and potential cross-reactivity.
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