Pepperidge Farm Milano Raspberry Chocolate

7 oz (198 g)

Bad out of 100 High confidence

Ultra-processed
High in sugar
High in saturated fat
Contains added sugars
Contains seed oils
Contains palm oil

Why it scores 19

Pepperidge Farm Milano Raspberry Chocolate scores 19 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

minus 20 points Sugar: An added sugar. Strong
minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
minus 14 points Sugars 36 g / 100 g: Very high in sugar. Strong

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

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

The Receipt

Milano Raspberry Chocolate

START100

Ingredients

Sugar minus 20 points

Strong An added sugar. [1][2][3]
Chocolate (sweetened, ingredient) minus 7.5 points

Strong Contains added sugar. [1]
Vegetable oil (unspecified) minus 2.5 points

Emerging High in omega-6 linoleic acid. [4][5][6][7]
Palm kernel oil minus 1.5 points

Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [8][9][10]
Palm oil minus 1.5 points

Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [8][9][10]
Hydrogenated oil minus 1.5 points

Info An ingredient typical of ultra-processed foods (NOVA group 4). [11]
Soy lecithin minus 0.5 points

Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
Natural flavors minus 0.5 points

Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [12][11]

subtotal−35.5

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
3 kinds of ultra-processing markers minus 3 points

Emerging Industrial additive classes found: emulsifier, flavoring and industrial fat. [11]

subtotal−21

Nutrition per 100 g

Sugars 36 g / 100 g minus 14 points

Strong Very high in sugar. [1]
Saturated fat 16 g / 100 g minus 9 points

Strong Very high in saturated fat. [8]
Salt 0.4 g / 100 g minus 1 points

Strong Contains some salt. [13]
Energy 520 kcal / 100 g minus 3 points

Info Energy-dense for its weight. [2]
Fiber 4 g / 100 g plus 2 points

Strong A good source of fiber. [2]

subtotal−25

TOTAL 19Bad

100 − 81.5 = 18.5 → 19

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

Can’t score above 79. High in fat, saturated fat and sugars (above the front-of-pack "high" level). [14]

Nutrition per 100 g

Energy	520 kcal
Fat	28 g
Saturated fat	16 g
Trans fat	0 g
Carbohydrates	60 g
Sugars	36 g
Added sugars	32 g
Fiber	4 g
Protein	4 g
Salt	0.4 g

Serving: 2 cookies (25 g)

Ingredients

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

Label text, as published

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE OILS (PALM KERNEL, PALM AND/OR SOYBEAN AND HYDROGENATED SOYBEAN), SEMI SWEET CHOCOLATE (SUGAR, CHOCOLATE, CHOCOLATE PROCESSED WITH ALKALI, COCOA BUTTER, MILKFAT, SOY LECITHIN, VANILLA EXTRACT), EGGS, CONTAINS 2% OR LESS OF: CORNSTARCH, DEHYDRATED RASPBERRIES, SALT, NATURAL FLAVORS, BAKING SODA, SOY LECITHIN, MILKFAT, NONFAT MILK. CONTAINS: WHEAT, EGGS, SOY, MILK.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Egg

Not vegan
Not gluten-free
Not palm-oil-free

Always check the package: recipes change.

Packaging

Paper, Multi layer

Context only: no points in v1.

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
Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

BMJ · Apr 12, 2016 · Peer-reviewed

“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

doi.org
Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

BMJ · Feb 4, 2013 · Peer-reviewed

doi.org
Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

Circulation · Oct 28, 2014 · Peer-reviewed

“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

doi.org
Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Circulation · Jul 18, 2017 · 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
Process contaminants in vegetable oils and foods

European Food Safety Authority · May 3, 2016 · Agency assessment

“The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

efsa.europa.eu
Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

European Union (Official Journal) · Apr 25, 2023 · Law

“Glycidyl fatty acid esters, expressed as glycidol”

eur-lex.europa.eu
Ultra-processed foods: what they are and how to identify them

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
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
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
Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

“Table 3: Criteria for drinks (per 100ml)”

assets.publishing.service.gov.uk
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 19

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Nutrition per 100 g

Ingredients

Allergens and diets

Packaging

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Sources