Fleischmann's Active Dry Yeast
Photo: Open Food Facts contributors (CC BY-SA)

Yeast

Fleischmann's Active Dry Yeast

4 oz

Score

Excellent 80 out of 100 Medium confidence
  • Ultra-processed

Why it scores 80

Fleischmann's Active Dry Yeast scores 80 out of 100 (Excellent) 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. minus 2.5 points Sorbitan monostearate: An additive class typical of ultra-processed foods (NOVA group 4). Info

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

The Receipt

Active Dry Yeast

START100

Ingredients

  • Sorbitan monostearate minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−2.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
subtotal−18

TOTAL 80Excellent

100 − 20.5 = 79.5 → 80


GTIN 00040100007219 · 2026-06-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy0 kcal
Fat0 g
Saturated fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 1/4 tsp (0.9 g)

Ingredients

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

YEAST, SORBITAN MONOSTEARATE.

Allergens and diets

  • Vegan
  • Vegetarian
  • 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. 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