Morningstar Farms Grillers Prime Burgers Vegetarian
Photo: Open Food Facts contributors (CC BY-SA)

Frozen plant-based foods mixes

Morningstar Farms Grillers Prime Burgers Vegetarian

10 oz

Score

Good 68 out of 100 High confidence
  • Ultra-processed
  • Contains seed oils

Why it scores 68

Morningstar Farms Grillers Prime Burgers Vegetarian scores 68 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. plus 4 points Protein 22.5 g / 100 g: A good source of protein. Info
  3. minus 3 points 3 kinds of ultra-processing markers: Industrial additive classes found: flavoring, industrial protein and thickener, stabilizer or gelling agent. Emerging

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

The Receipt

Grillers Prime Burgers Vegetarian

START100

Ingredients

  • Wheat gluten minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Vegetable oil (unspecified) minus 2.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Sunflower oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Soy protein isolate / concentrate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Natural flavors minus 1.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][1]
  • Methylcellulose minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Xanthan gum minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−13

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 3 kinds of ultra-processing markers minus 3 points
    Emerging Industrial additive classes found: flavoring, industrial protein and thickener, stabilizer or gelling agent. [1]
subtotal−21

Nutrition per 100 g

  • Saturated fat 1.4 g / 100 g minus 0.5 points
    Strong Contains some saturated fat. Counted at half for this whole-food category. [7]
  • Salt 1.1 g / 100 g minus 3 points
    Strong High in salt. [8]
  • Energy 197 kcal / 100 g minus 0.5 points
    Info Energy-dense for its weight. Counted at half for this whole-food category. [9]
  • Fiber 4.2 g / 100 g plus 2 points
    Strong A good source of fiber. [9]
  • Protein 22.5 g / 100 g plus 4 points
    Info A good source of protein. [9]
subtotal+2

TOTAL 68Good

100 − 32 = 68


GTIN 00028989100849 · 2026-06-07

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy197 kcal
Fat9.9 g
Saturated fat1.4 g
Trans fat0 g
Carbohydrates8.5 g
Sugars1.4 g
Added sugars0 g
Fiber4.2 g
Protein22.5 g
Salt1.1 g

Serving: 71 g

Ingredients

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

Water, wheat gluten, vegetable oil (corn, canola, and/or sunflower oil), soy protein isolate, soy flour, egg whites. contains 2% or less of natural flavor, cornstarch, methylcellulose, cooked onion and carrot juice concentrate, salt, whey, garlic powder, spice, onion powder, tomato paste (tomatoes), xanthan gum.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Egg

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

Always check the package: recipes change.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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