Food health
How the nutrition, processing, and additive signals combine into the overall food-health band.
nova 4
5 flagged additive(s), worst HIGH
Flagged additives
blend health-blend-v1
Per-ingredient concern · chemical identity, not food safety
sugar, water, vegetable shortening (palh oil, canola oil, hono-and diglyceriodes), blea ched enriched flour (wheat flour, nia cin, reduced iron, thia mine mononitrate, riboflavin, folica cid), eggs, soy oil, less than 2 of cocoa processed with alkali, vegetable shortening (palh oil, soy oil, propylenegly col mono-and diglycerides of fats andfatty a cids, high oleic soybean oil, hydrogenated soybean oil, polysorba te 60, mono-and digly cerides, soylecithin), dried glucose syrup, food starch-modified, maltodextrin, skim milk, cornstarch, palm oil, palm kerneloil, baking soda, sa lt, dextrose, soy lecithin, egg whites, wheat starch, riceflour,propylene gly col mono-a nd diesters of fats and fatty a gds, mono-and diglycerides, sodium stearoyl la ctylate, citric a cd (preservativð, natural á nd artificial flavor, corn syrup, high fructose corn syrup, sodium alumimum phosphate, red3, red 40, yellow 5, blue 1, trehalose, sodium acdpyrophosphate,xanthan gum, yellow 6, shellag cn rna uba wax,colora dded, blue 1lake, yellow 5 lake, blue 2, guar gum,pota ssiuh sorbate(preserváảtive), monocalcum phosphate, polysorbate 60, fractionated coconut oil, blue2 lake, red 40 la ke, yellow6 lake, sunflower lecthin, hono-and diglycerides, aca cia, ocust bean gum, dextrin, sodiuh benz qate (preservative), rwosphorica od, chocolate liquor, hydrox ypropylhethylčellulose, 380starch,corn strup solids, hicrocrystallinecellulose, estersof fatty acds, sodiuh algihate, heat ard soy, celluloše, sorbitan
Decision read
This read is based on the product's overall critical safety band; no per-ingredient chemical concern data is published for it yet.
Driven by the product's overall food/cosmetic safety band, not per-ingredient chemical concern. Bias toward food-use coverage and published ingestible context.