GoodSwap Get notified
Cary's Sugar Free Low Calorie Syrup
Photo: Open Food Facts contributors (CC BY-SA)

Syrups

Cary's Sugar Free Low Calorie Syrup

24 fl oz

Poor out of 100 High confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains sugar alcohols
  • Contains emulsifiers studied for gut effects
  • Contains artificial flavors
  • No synthetic dyes
Get GoodSwap

Why it scores 25

Cary's Sugar Free Low Calorie Syrup scores 25 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. Aspartame: Labels must warn people with phenylketonuria (PKU) because aspartame contains phenylalanine (US and EU). Regulatory
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Better pancake and maple syrup

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

The Receipt

Sugar Free Low Calorie Syrup

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Aspartame
    Regulatory Labels must warn people with phenylketonuria (PKU) because aspartame contains phenylalanine (US and EU). [5][6][7][8][9][10][11][12][13]
  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [14][15][16][17]
  • Sodium benzoate
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [18][19][20]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [21]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [21]
subtotal−24

Nutrition per 100 g

  • Salt 0.5 g / 100 g
    Strong Contains some salt. [22]
subtotal−1
TOTAL 25Poor

100 − 75 = 25

Can’t score above 79. Contains caramel color, an ingredient of high concern. [1][2][3][4][5][6][7][8][9][10][11][12][13]

GTIN 00053900000328 · 2026-07-20

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy10 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates10 g
Added sugars0 g
Protein0 g
Salt0.5 g

Serving: 2 tbsp (30ml)

Ingredients

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

Water, sorbitol, cellulose gum, natural and artificial flavors, salt, caramel color, sodium benzoate and potassium sorbate (to preservative freshness), sucralose, phosphate acid, acesulfame potassium, aspartame, citric acid.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Healthiest syrups in the US

More from Cary's

Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  2. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  5. 21 CFR 172.804 Aspartame

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “PHENYLKETONURICS: CONTAINS PHENYLALANINE”

    ecfr.gov

  6. Regulation (EU) No 1169/2011, Annex III point 2.3 (aspartame)

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

    “‘contains a source of phenylalanine’ shall appear on the label in cases where aspartame/aspartame-acesulfame salt is designated in the list of ingredients by its specific name.”

    eur-lex.europa.eu

  7. Aspartame hazard and risk assessment results released (IARC, WHO and FAO joint news release)

    World Health Organization · Jul 14, 2023 · Agency assessment

    “Citing “limited evidence” for carcinogenicity in humans, IARC classified aspartame as possibly carcinogenic to humans (IARC Group 2B) and JECFA reaffirmed the acceptable daily intake of 40 mg/kg body weight.”

    who.int

  8. Carcinogenicity of aspartame, methyleugenol, and isoeugenol (IARC Monographs Vol. 134 working group summary)

    The Lancet Oncology · August 2023 · IARC

    doi.org

  9. Aspartame and Other Sweeteners in Food

    U.S. Food and Drug Administration · Feb 27, 2025 · Regulator

    “The FDA disagrees with IARC’s conclusion that these studies support classifying aspartame as a possible carcinogen to humans.”

    fda.gov

  10. EFSA completes full risk assessment on aspartame and concludes it is safe at current levels of exposure

    European Food Safety Authority · Dec 10, 2013 · Agency assessment

    “Aspartame and its breakdown products are safe for human consumption at current levels of exposure”

    efsa.europa.eu

  11. Artificial sweeteners and cancer risk: Results from the NutriNet-Santé population-based cohort study

    PLOS Medicine · Mar 24, 2022 · Peer-reviewed

    “In this large cohort study, artificial sweeteners (especially aspartame and acesulfame-K), which are used in many food and beverage brands worldwide, were associated with increased cancer risk.”

    doi.org

  12. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  13. 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

  14. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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

  15. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  16. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  17. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “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

  18. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst

    Journal of Agricultural and Food Chemistry · May 1993 · Peer-reviewed

    doi.org

  19. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  20. Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)

    European Food Safety Authority · Oct 30, 2019 · Agency assessment

    “derived a group ADI of 5 mg/kg bw per day (expressed as benzoic acid) in accordance with the ADI previously derived by SCF and JECFA”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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