Pastries
Thomas' Corn Muffins
7 oz/198 g
Score
- Ultra-processed
- High in sugar
- High in salt
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains artificial flavors
Why it scores 18
Thomas' Corn Muffins scores 18 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 11 points Sugars 24.2 g / 100 g: Very high in sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better muffins
-
Jalapeño Corn Muffins Daily Chef Not ultra-processed · Less sugar Score 89 out of 100 , 71 points higher -
Blueberry Muffin Protein Treats Magic Spoon · 1 bar, 40 g Less sugar · Less salt Score 58 out of 100 , 40 points higher -
Blueberry Muffin Chef Pierre Not ultra-processed · Less salt Score 79 out of 100 , 61 points higher -
Cranberry Orange Muffins Veggies Made Great · 24 oz Not ultra-processed · Less sugar Score 62 out of 100 , 44 points higher -
Boston Creme Muffin Buffin Muffin · 1 muffin Less sugar · Less salt Score 55 out of 100 , 37 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Corn Muffins
Ingredients
- Sugar minus 20 points
- Cellulose gum (carboxymethylcellulose) minus 7.5 points
- Soybean oil minus 2.5 points
- Sodium acid pyrophosphate minus 1.5 points
- Calcium phosphate minus 1.5 points
- Glycerin minus 1.5 points
- Natural and artificial flavors minus 0.5 points
- Sorbic acid minus 0.5 points
- Mono- and diglycerides minus 0.5 points
- Xanthan gum minus 0.5 points
- Soy lecithin minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Sugars 24.2 g / 100 g minus 11 points
- Saturated fat 3 g / 100 g minus 3 points
- Salt 1.8 g / 100 g minus 7 points
- Energy 333 kcal / 100 g minus 2 points
100 − 82.5 = 17.5 → 18
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in sugars and salt (above the front-of-pack "high" level). [19]
Nutrition per 100 g
| Energy | 333 kcal |
|---|---|
| Fat | 12.1 g |
| Saturated fat | 3 g |
| Trans fat | 0 g |
| Carbohydrates | 54.6 g |
| Sugars | 24.2 g |
| Added sugars | 24.2 g |
| Fiber | 0 g |
| Protein | 6.1 g |
| Salt | 1.8 g |
Serving: 1 MUFFIN (33 g)
Ingredients
- ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID)
- WATER
- SUGAR (high concern)
- EGGS
- CORNMEAL
- VEGETABLE OIL (SOYBEAN)
- LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE) (not recognized)
- GLYCERIN
- SALT
- NATURAL & ARTIFICIAL FLAVOR
- SORBIC ACID AND POTASSIUM SORBATE AND PHOSPHORIC ACID (TO PRESERVE FRESHNESS)
- MONOGLYCERIDES
- XANTHAN GUM
- WHEY
- SOY LECITHIN
- CELLULOSE GUM (moderate concern)
- COCONUT FLOUR
Label text, as published
ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, SUGAR, EGGS, CORNMEAL, VEGETABLE OIL (SOYBEAN), LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), GLYCERIN, SALT, NATURAL & ARTIFICIAL FLAVOR, SORBIC ACID AND POTASSIUM SORBATE AND PHOSPHORIC ACID (TO PRESERVE FRESHNESS), MONOGLYCERIDES, XANTHAN GUM, WHEY, SOY LECITHIN, CELLULOSE GUM, COCONUT FLOUR.
Allergens and diets
Contains: Milk, Tree nuts, Soy, Wheat, Gluten, Egg
- Not vegan
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More pastries on GoodSwap
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Strawberry Toaster Pastries Katz · 227 g Ultra-processedHigh in sugarHigh in saturated fatContains added sugars Score 2 out of 100 Bad -
Frosted Brown Sugar Cinnamon Pop-Tarts Ultra-processedHigh in sugarContains added sugarsContains palm oil Score 4 out of 100 Bad -
Little Bites Frosted Snack Cake Muffins Entenmann's · 1.65 oz/47 g Not permitted in some countriesDye with an EU warning labelContains synthetic dyesUltra-processed Score 2 out of 100 Bad -
Cinnamon Roll Muffins Veggies Made Great Ultra-processedContains non-nutritive sweetenersContains added sugarsContains palm oil Score 48 out of 100 Okay -
CINNAMON COFFEE CAKE Soft Baked Bar Fiber One · 25 g Ultra-processedContains added sugarsContains sugar alcoholsContains seed oils Score 36 out of 100 Poor -
Honey Buns Baker's Treat Not permitted in some countriesUltra-processedHigh in saturated fatContains added sugars Score 1 out of 100 Bad
More from Thomas'
Sources
-
Guideline: sugars intake for adults and children
“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
“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
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org
-
“The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”
doi.org
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
EFSA issues new advice on phosphates
“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
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”
doi.org
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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