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Hershey’s Zero
Photo: Open Food Facts contributors (CC BY-SA)

Confectioneries

Hershey’s Zero

5.1 oz/144 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains sugar alcohols
  • Contains artificial flavors
  • Seed-oil free
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Why it scores 55

Hershey’s Zero scores 55 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Saturated fat 18.8 g / 100 g: Very high in saturated fat. Strong
  3. 6 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate and sugar alcohol (polyol). Emerging

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

Better chocolate candy

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

The Receipt

Hershey’s Zero

START100

Ingredients

  • Maltitol
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [1][2]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Polyglycitol syrup
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [1][2]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [3]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [4][5]
  • PGPR (polyglycerol polyricinoleate)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
subtotal−13

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [3]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate and sugar alcohol (polyol). [3]
subtotal−25.5

Nutrition per 100 g

  • Saturated fat 18.8 g / 100 g
    Strong Very high in saturated fat. [6]
  • Energy 406 kcal / 100 g
    Info Energy-dense for its weight. [5]
  • Fiber 6.2 g / 100 g
    Strong A good source of fiber. [5]
subtotal−7
TOTAL 55Okay

100 − 45.5 = 54.5 → 55

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [7]

GTIN 00034000938377 · 2026-03-12

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy406 kcal
Fat31.3 g
Saturated fat18.8 g
Trans fat0 g
Carbohydrates62.5 g
Sugars0 g
Added sugars0 g
Fiber6.2 g
Protein3.1 g
Salt0 g

Serving: 32 g

Ingredients

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

MALTITOL, COCOA BUTTER, CHOCOLATE+, POLYDEXTROSE+, CREAM (MILK)+, POLYGLYCITOL, MILK FAT, CONTAINS 2% OR ESS OF: CALCIUM CARBONATE, COCOA PROCESSED WITH ALKALI+, MALTODEXTRIN+, SODIUM CASEINATE (MILK), LECITHIN (SOY), NATURAL & ARTIFICIAL FLAVOR, PGPR.

Allergens and diets

Contains: Milk, Soy

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest confectioneries in the US

More from Hershey's

Sources

  1. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  2. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    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. 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

  6. 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

  7. 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

  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

  9. 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