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Hungry Jack Mashed Potatoes
Photo: Open Food Facts contributors (CC BY-SA)

Instant mashed potatoes

Hungry Jack Mashed Potatoes

756 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
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Why it scores 53

Hungry Jack Mashed Potatoes scores 53 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. BHA (butylated hydroxyanisole): IARC classifies BHA as Group 2B (possibly carcinogenic to humans), based on animal studies. Regulatory
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sodium bisulfite: Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. Regulatory

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

Better fries and frozen potatoes

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Mashed Potatoes

START100

Ingredients

  • BHA (butylated hydroxyanisole)
    Regulatory IARC classifies BHA as Group 2B (possibly carcinogenic to humans), based on animal studies. [1][2][3][4][5]
  • Sodium bisulfite
    Regulatory Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. [6][7][8]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [9][10][11]
  • Sodium acid pyrophosphate
    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. [12]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
subtotal−18

Nutrition per 100 g

  • Energy 381 kcal / 100 g
    Info Energy-dense for its weight. [13]
  • Fiber 4.8 g / 100 g
    Strong A good source of fiber. [13]
  • Protein 9.5 g / 100 g
    Info A good source of protein. [13]
subtotal+2
TOTAL 53Okay

100 − 47.5 = 52.5 → 53

Can’t score above 79. Contains BHA (butylated hydroxyanisole), an ingredient of high concern. [1][2][3][4][5]

GTIN 00011140798009 · 2026-10-06

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy381 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates76.2 g
Sugars0 g
Added sugars0 g
Fiber4.8 g
Protein9.5 g
Salt0.2 g

Serving: 1/3 cup (21 g)

Ingredients

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

IDAHO POTATO FLAKES, MONOGLYCERIDE, FRESHNESS PRESERVED WITH: SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, CITRIC ACID, BHA.

Allergens and diets

Contains: Sulphites

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest instant mashed potatoes in the US

More from Hungry Jack

Sources

  1. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  2. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  3. Report on Carcinogens, 15th Edition: Butylated Hydroxyanisole

    U.S. National Toxicology Program · Dec 21, 2021 · Agency assessment

    “Butylated hydroxyanisole (BHA) is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals.”

    ntp.niehs.nih.gov

  4. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  5. Statement on the safety assessment of the exposure to butylated hydroxyanisole E 320 (BHA) by applying a new exposure assessment methodology

    European Food Safety Authority · Jul 24, 2012 · Agency assessment

    “The Panel concluded that exposure to BHA from its use as food additive based on new exposure estimates does not exceed the ADI of 1 mg/kg bw/day at the mean”

    doi.org

  6. Regulation (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers

    European Union (Official Journal) · Oct 25, 2011 · Law

    “ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains”

    eur-lex.europa.eu

  7. Regulation (EU) No 1169/2011 (as it applies in the UK), Annex II: substances or products causing allergies or intolerances

    legislation.gov.uk (The National Archives) · Law

    “1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof”

    legislation.gov.uk

  8. 21 CFR 101.100 Food; exemptions from labeling (sulfiting agents)

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2022 · Law

    ecfr.gov

  9. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  10. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  12. 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

  13. 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

  14. 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

  15. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  16. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  17. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org