Trader Joe's Almond Beverage Original Unsweetened
Photo: Open Food Facts contributors (CC BY-SA)

Almond-based drinks

Trader Joe's Almond Beverage Original Unsweetened

1.89 L

Score

Good 69 out of 100 Medium confidence
  • Ultra-processed

Why it scores 69

Trader Joe's Almond Beverage Original Unsweetened scores 69 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 2.5 points Calcium phosphate: EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. Strong
  3. minus 2.5 points Gellan gum: An ingredient class typical of ultra-processed foods (NOVA group 4). Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Almond Beverage Original Unsweetened

START100

Ingredients

  • Calcium phosphate minus 2.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [1]
  • Gellan gum minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
  • Potassium phosphate minus 2.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [1]
  • Xanthan gum minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
  • Sunflower lecithin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [2]
subtotal−10.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [2]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: emulsifier and thickener, stabilizer or gelling agent. [2]
subtotal−19.5

Nutrition per 100 ml

  • Energy 13 kcal / 100 ml minus 1 points
    Info Energy-dense for its volume. [3]
subtotal−1

TOTAL 69Good

100 − 31 = 69


GTIN 00005085000075 · 2026-09-29

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 ml

Energy13 kcal
Fat1 g
Saturated fat0 g
Trans fat0 g
Carbohydrates0.4 g
Sugars0.4 g
Added sugars0 g
Fiber0.4 g
Protein0.4 g
Salt0.2 g

Serving: 1 portion (1 cup)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Almond base (filtered water, almonds), tricalcium phosphate, sea salt, gellan gum, dipotassium phosphate, xanthan gum, sunflower lecithin, vitamin a palmitate, vitamin d2, d-alpha tocopherol (vitamin e).

Allergens and diets

Contains: Tree nuts

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  4. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org