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Pasta Roni Shells & White Cheddar
Photo: Open Food Facts contributors (CC BY-SA)

Cereals and their products

Pasta Roni Shells & White Cheddar

6.2 oz/175 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains palm oil
  • Seed-oil free
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Why it scores 29

Pasta Roni Shells & White Cheddar scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup solids: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 6 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. Emerging

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

Better macaroni and cheese

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

The Receipt

Shells & White Cheddar

START100

Ingredients

  • Corn syrup solids
    Strong An added sugar. [1][2][3]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Sodium phosphate
    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. [8]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
  • 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. [9][7]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
subtotal−32.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [7]
subtotal−25.5

Nutrition per 100 g

  • Sugars 5.4 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 2.7 g / 100 g
    Strong High in saturated fat. [4]
  • Salt 2.4 g / 100 g
    Strong Very high in salt. [10]
  • Energy 375 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 12.5 g / 100 g
    Info A good source of protein. [2]
subtotal−13
TOTAL 29Poor

100 − 71 = 29

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [11]

GTIN 00015300440326 · 2026-07-22

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy375 kcal
Fat6.3 g
Saturated fat2.7 g
Trans fat0 g
Carbohydrates67.9 g
Sugars5.4 g
Added sugars1.8 g
Fiber1.8 g
Protein12.5 g
Salt2.4 g

Serving: 1 serving (56 g)

Ingredients

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

WHEAT FLOUR, PALM OIL, WHEY, CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), SALT, CORN SYRUP SOLIDS, MODIFIED CORN STARCH, DISODIUM PHOSPHATE, CULTURED NONFAT MILK, LACTIC ACID, AUTOLYZED YEAST EXTRACT, SODIUM CASEINATE, BUTTERMILK, NATURAL FLAVOR, HYDROLYZED SOY PROTEIN, BLUE CHEESE (MILK, CULTURES, SALT, ENZYMES), GUAR GUM, XANTHAN GUM, NONFAT MILK, DISODIUM GUANYLATE, DISODIUM INOSINATE, IRON, NIACINAMIDE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

More from Pasta Roni

Sources

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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