14

Nutrition Score

Poor

corn Magic

5941040200027

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

55

Hazard Score

Use with caution

31

Mirella Index

Basic

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

Ingredients

wheat · No known concerns

Contains cereals containing gluten

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.

Apricot Puree Concentrate

ApricotPureeConcentrate · No known concerns

Concentrated apricot puree used as a food ingredient.

GlucSyrup · −5 pts

Moderate health concern Source: EFSA, FDA

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

E440 · No known concerns

Natural gelling agent from fruit peel. Used in jams, jellies, and fruit-based products. Safe.

E330 · No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

E331 · No known concerns

Acidity regulator and emulsifying salt.

Potassium Sorbate

E202 · −2 pts

Moderate health concern Source: EFSA, FDA

Widely used mild preservative to prevent mold. Generally recognized as safe within standard legal limits.

Natural Flavouring

NatFlavour · No known concerns

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

Margarine · −2 pts

Vegetable-fat butter substitute.

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

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

sunflower oil · No known concerns

Canola Oil (Rapeseed)

CanolaOil · −2 pts

Moderate health concern Source: FDA, EFSA

Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.

Partially Hydrogenated Oil

PBO · −15 pts

High health concern Source: FDA, WHO

Source of industrial trans fats. Severely increases LDL cholesterol and cardiac disease risk. Strictly regulated.

Water · No known concerns

The most common ingredient in processed foods.

Glucose (Dextrose)

Glucose · −3 pts

Moderate health concern Source: EFSA, FDA

Simple sugar used as a sweetener, energy source, and in food processing. High GI.

Yeast · No known concerns

Leavening agent for bread and dough.

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.

Mono- and Diglycerides of Fatty Acids

E471 · −3 pts

Moderate health concern Source: EFSA, FDA

Common emulsifiers derived from fats. May contain trans fats. Used in bread, margarine, and ice cream.

Calcium Propionate

E282 · −2 pts

Moderate health concern Source: FDA

Antifungal preservative used in sliced breads. May cause behavioral changes or migraines in sensitive children.

Sodium Stearoyl Lactylate (SSL)

E481 · No known concerns

Emulsifier used in baked goods to improve texture and shelf life. Generally safe.

Calcium Carbonate

CalciumCarb · No known concerns

Common calcium supplement and anti-caking agent. Found naturally in chalk and limestone.

E160a · No known concerns

Natural orange-yellow pigment found in carrots. Acts as a precursor to vitamin A; generally safe.

Ascorbic Acid (Vitamin C)

E300 · No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.

Enzyme (Unspecified)

EnzymeUnspecified · No known concerns

Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).

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