18

Nutrition Score

Poor

Soft Kings, soft cookie

5203064007656

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

64

Hazard Score

Use with caution

35

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

wheat · No known concerns

Contains cereals containing gluten

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.

High Fructose Corn Syrup

HFCS · −5 pts

Moderate health concern Source: FDA, WHO

Refined sweetener. FDA states it is not more dangerous than other sugars; broad scientific consensus finds no meaningful metabolic difference from sucrose. Still a high-glycaemic added sugar linked to obesity/metabolic risk in excess.

Sugar (Sucrose)

Sugar · −4 pts

Moderate health concern Source: WHO, FDA

Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.

Water · No known concerns

The most common ingredient in processed foods.

GlucSyrup · −5 pts

Moderate health concern Source: EFSA, FDA

Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.

Milk · No known concerns

Butter (Dairy Fat)

ButterFat · −2 pts

Moderate health concern Source: FDA

Natural dairy fat. High in saturated fat but also contains beneficial fat-soluble vitamins.

TreeNuts · −2 pts

Moderate health concern Source: EFSA, FDA

Contains tree nuts

Includes almonds, walnuts, hazelnuts, cashews, pistachios etc. Major allergen group.

Fructose · −4 pts

Moderate health concern Source: FDA

Fruit sugar metabolised in the liver. Excessive intake linked to fatty liver and metabolic syndrome.

Cocoa Mass (Liquor)

CocoaMass · No known concerns

Pure ground cocoa beans. The foundational component of high-quality dark chocolate. Rich in polyphenols.

SoyLecithin · No known concerns

Contains soybeans

Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.

Vanillin · No known concerns

Synthetic aroma compound mimicking vanilla bean flavor. Highly concentrated flavor profile; completely safe for human ingestion.

Modified Starch

ModStarch · −2 pts

Moderate health concern Source: EFSA, FDA

Chemically or physically treated starch for improved cooking properties. Generally safe.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Glycerol (Glycerin)

E422 · No known concerns

Humectant used to maintain moisture in cakes, protein bars, and chocolates. Generally safe but can cause mild digestive issues in massive doses.

Milk Powder (Dried Milk)

MilkPowder · No known concerns

Dehydrated milk solids, fat content unspecified.

Dried Egg (Egg Powder)

EggPowder · No known concerns

Whole eggs dehydrated to powder form. Common allergen; used in baked goods and pasta.

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

Sodium Carbonates (Baking Soda)

E500 · No known concerns

Common raising agent and acidity regulator. Safe at normal food use levels.

Ammonium Carbonates

E503 · No known concerns

Raising agent used in biscuits and cookies. Decomposes on heating to produce CO2.

Diphosphates (Sodium/Potassium)

E450 · −5 pts

Moderate health concern Source: EFSA

Water-binding stabilizers heavily used in industrial minced meat and sausages to artificially add weight. High intake may impair calcium absorption.

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