Soft Bakes Strawberry
40
Nutrition Score
Poor

Soft Bakes Strawberry

7622210770233
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
75
Hazard Score
Use with caution
47
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
cereals
No known concerns
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
wholegrain cereals
No known concerns
Rice
Rice  ·  No known concerns
Staple cereal grain, boiled or steamed and eaten as a side dish or ingredient worldwide.
Spelt
SpeltFlour  ·  No known concerns
Contains cereals containing gluten
Ancient wheat variety containing gluten. Highly nutritious alternative to modern wheat.
Oat Hulls / Bran
OatHulls  ·  No known concerns
Fibrous outer husk of the oat grain, added to foods to boost fiber content.
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.
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.
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.
Maltose (Malt Sugar)
Maltose  ·  −3 pts
Moderate health concern Source: EFSA
Disaccharide from starch digestion. Used in brewing and baking. High glycaemic index.
Modified Starch
ModStarch  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Chemically or physically treated starch for improved cooking properties. Generally safe.
Inulin
Inulin  ·  No known concerns
Prebiotic fiber extracted from chicory root or other plants, used to add fiber and a mild sweetness to processed foods.
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.
Isomaltulose (Palatinose)
Isomaltulose  ·  −3 pts
A slow-release sugar, lower glycaemic impact than sucrose but still an added sugar.
pineapple juice
No known concerns
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Citric Acid
E330  ·  No known concerns
Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.
Malic Acid
E296  ·  No known concerns
Natural acid found in apples and pears. Used as acidity regulator and flavour enhancer.
Sodium Citrate
E331  ·  No known concerns
Salt of citric acid used to control acidity and as an emulsifier in processed cheese, drinks, and desserts.
Soy Lecithin
SoyLecithin  ·  No known concerns
Contains soybeans
Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.
Gluten
GlutenIng  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Contains cereals containing gluten
Protein complex in wheat, rye and barley. Causes coeliac disease in ~1% of population.
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.
fruit juice
No known concerns
Magnesium Oxide
MgOxide  ·  No known concerns
Mineral compound used as a magnesium supplement and as an anti-caking/acidity regulator in food.
Elemental Iron (Reduced Iron)
ElementalIron  ·  No known concerns
Fine reduced-iron powder used to fortify cereals and baked goods. A different chemical form from ferrous sulphate or iron pyrophosphate; nutritionally serves the same iron-fortification purpose.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Black Carrot Concentrate
BlackCarrot  ·  No known concerns
Concentrated juice from purple-black carrots, used as a natural purple-red food colorant.
gelatinising agent
No known concerns
Pectin
E440  ·  No known concerns
Natural gelling agent from fruit peel. Used in jams, jellies, and fruit-based products. Safe.
Pantothenic Acid (B5)
PantAcid  ·  No known concerns
Essential B vitamin involved in energy metabolism, added to fortify cereals and supplements.
Vitamin B6 (Pyridoxine)
VitB6  ·  No known concerns
Essential B vitamin involved in protein metabolism and brain development, added to fortify cereals and supplements.
Folic Acid (Vitamin B9)
FolicAcid  ·  No known concerns
Synthetic form of vitamin B9, added to fortify flour and cereals. Important for cell growth and preventing birth defects.
folic
No known concerns
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