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Lean Cuisine Creamy pasta Primavera
Photo: Open Food Facts contributors (CC BY-SA)

Meals

Lean Cuisine Creamy pasta Primavera

9.75 oz

Okay out of 100 High confidence
  • Contains emulsifiers studied for gut effects
  • Seed-oil free
  • Contains whole grains
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Why it scores 55

Lean Cuisine Creamy pasta Primavera scores 55 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 7 kinds of ultra-processing markers. Strong
  2. 7 kinds of ultra-processing markers: Industrial additive classes found: firming agent, flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. Emerging
  3. Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. 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

Creamy pasta Primavera

START100

Ingredients

  • Carrageenan
    Strong In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. [1][2][3][4]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Calcium lactate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][5]
subtotal−18

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 7 kinds of ultra-processing markers. [5]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: firming agent, flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [5]
subtotal−26

Nutrition per 100 g

  • Salt 0.5 g / 100 g
    Strong Contains some salt. [7]
subtotal−1
TOTAL 55Okay

100 − 45 = 55

GTIN 00013800906250 · 2025-05-15

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy87 kcal
Fat1.5 g
Saturated fat0.7 g
Trans fat0 g
Carbohydrates12.3 g
Sugars2.2 g
Added sugars0 g
Fiber2.2 g
Protein5.8 g
Salt0.5 g

Serving: 1 package (276 g)

Ingredients

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

COOKED PASTA (WATER, DURUM WHOLE WHEAT FLOUR, SEMOLINA WHEAT FLOUR, EGG WHITES), SKIM MILK, BROCCOLI, CARROTS, TOMATOES, SPINACH, WATER, PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), REDUCED FAT MOZZARELLA CHEESE (CULTURED PART SKIM MILK AND SKIM MILK, MODIFIED CORNSTARCH*, SALT, VITAMIN A PALMITATE, ENZYMES, *INGREDIENT NOT IN REGULAR MOZZARELLA CHEESE), 2% OR LESS OF MODIFIED FOOD STARCH, YEAST EXTRACT, BASIL, LEMON JUICE CONCENTRATE, GARLIC PUREE, SALT, ENZYME MODIFIED PARMESAN CHEESE PASTE (PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], WATER, WHEY PROTEIN CONCENTRATE, REDUCED FAT MILK, MILK PROTEIN CONCENTRATE, CULTURES [CONTAINS MILK], ENZYMES), BUTTER (CREAM, SALT), POTASSIUM SALT, MALTODEXTRIN, CARRAGEENAN, SPICE, LACTIC ACID, CALCIUM LACTATE, FLAVORING, LYPOLYZED CREAM (BUTTER, NONFAT MILK SOLIDS), SODIUM CITRATE.

Allergens and diets

Contains: Milk, Wheat, Egg

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

More from Lean Cuisine

Sources

  1. Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study

    The Lancet Diabetes & Endocrinology · May 2024 · Peer-reviewed

    “We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”

    doi.org

  2. 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

  3. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

    European Food Safety Authority · Apr 26, 2018 · Agency assessment

    “However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”

    doi.org

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  7. 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

  8. 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

  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. 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