Frozen foods

Lean Cuisine Signature Steak Portabella

7.5 oz

Poor out of 100 High confidence

Ultra-processed
Contains added sugars
Seed-oil free
No synthetic dyes

Why it scores 22

Lean Cuisine Signature Steak Portabella scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

minus 20 points Sugar: An added sugar. Strong
minus 20 points Corn syrup: An added sugar. Strong
minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Better frozen meals

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

The Receipt

Signature Steak Portabella

START100

Ingredients

Sugar minus 20 points

Strong An added sugar. [1][2][3]
Corn syrup minus 20 points

Strong An added sugar. [1][2][3]
Caramel color minus 10 points

Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [4][5][6][7]

subtotal−50

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
5 kinds of ultra-processing markers minus 6 points

Emerging Industrial additive classes found: color (added), flavoring, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [8]

subtotal−24

Nutrition per 100 g

Saturated fat 1.9 g / 100 g minus 1 points

Strong Contains some saturated fat. [9]
Salt 0.9 g / 100 g minus 3 points

Strong High in salt. [10]

subtotal−4

TOTAL 22Poor

100 − 78 = 22

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3][4][5][6][7]

Nutrition per 100 g

Energy	90 kcal
Fat	4.3 g
Saturated fat	1.9 g
Trans fat	0 g
Carbohydrates	6.1 g
Sugars	0.9 g
Added sugars	0.5 g
Fiber	1.4 g
Protein	6.6 g
Salt	0.9 g

Serving: 1 portion (212 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

SAUCE: WATER, MUSHROOMS, ONIONS, MODIFIED FOOD STARCH, BUTTER (CREAM, SALT), SALT, SEASONING (GUM ACACIA, SUGAR, CITRIC ACID, CORN SYRUP, FLAVORING, SHERRY WINE, SOY SAUCE [WATER, SOY, WHEAT, SALT]), TOMATO PASTE, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), SUGAR, MALTODEXTRIN, GARLIC, MUSHROOM JUICE CONCENTRATE, CARROTS, CELERY, ONION, CARAMEL COLOR, DRIED ONIONS, DRIED BEEF BROTH, FLAVORS, SPICES, ENZYME MODIFIED CREAM, LACTIC ACID, DISODIUM PHOSPHATE, FLAVORINGS, GRILL FLAVOR (FROM VEGETABLE OIL), SMOKE FLAVOR. BROCCOLI. COOKED BEEF STEAK WATER AND BINDER PRODUCT CARAMEL COLOR ADDED (BEEF, WATER, MODIFIED CORNSTARCH, SALT, BEEF BROTH, SODIUM PHOSPHATE, DEXTROSE, CARAMEL COLOR, NATURAL FLAVOR)

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Celery

Not vegan
Not vegetarian
Not gluten-free
Palm-oil-free

Always check the package: recipes change.

Sources

Guideline: sugars intake for adults and children

World Health Organization · Mar 4, 2015 · Agency assessment

“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

who.int
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
Added and free sugars should be as low as possible

European Food Safety Authority · Feb 28, 2022 · Agency assessment

“Sugar consumption is a known cause of dental caries.”

efsa.europa.eu
Questions & Answers About 4-MEI

U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

“Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

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

International Agency for Research on Cancer (WHO) · IARC

monographs.iarc.who.int
Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

PLOS ONE · Feb 18, 2015 · Peer-reviewed

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

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

World Health Organization · Jul 17, 2023 · Agency assessment

“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

who.int
Sodium reduction (fact sheet)

World Health Organization · May 11, 2026 · Agency assessment

“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

who.int
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
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

Score

Why it scores 22

Better frozen meals

Nutrition per 100 g

Ingredients

Allergens and diets

More frozen foods on GoodSwap

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Sources