Noodles

Chef Boyardee Beefaroni Pasta in Tomato and Meat Sauce

425 g

Poor out of 100 High confidence

Ultra-processed
Contains added sugars
Contains seed oils
No synthetic dyes

Why it scores 24

Chef Boyardee Beefaroni Pasta in Tomato and Meat Sauce scores 24 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

minus 20 points High fructose corn syrup: An added sugar. Strong
minus 20 points 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
minus 18 points 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 frozen meals

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

The Receipt

Beefaroni Pasta in Tomato and Meat Sauce

START100

Ingredients

High fructose corn syrup minus 20 points

Strong An added sugar. [1][2][3][4]
Caramel color minus 20 points

Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [5][6][7][8]
Soy protein isolate / concentrate minus 2.5 points

Info An ingredient typical of ultra-processed foods (NOVA group 4). [9]
Modified starch minus 1.5 points

Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
Sodium phosphate minus 1.5 points

Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [10]
Xanthan gum minus 1.5 points

Info An ingredient class typical of ultra-processed foods (NOVA group 4). [9]
Natural flavors minus 0.5 points

Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [11][9]
Soybean oil minus 0.5 points

Emerging High in omega-6 linoleic acid. [12][13][14][15]

subtotal−48

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
6 kinds of ultra-processing markers minus 7.5 points

Emerging Industrial additive classes found: color (added), flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [9]

subtotal−25.5

Nutrition per 100 g

Salt 0.8 g / 100 g minus 3 points

Strong High in salt. [16]

subtotal−3

TOTAL 24Poor

100 − 76.5 = 23.5 → 24

Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4][5][6][7][8]

Nutrition per 100 g

Energy	49 kcal
Fat	1.9 g
Saturated fat	0.7 g
Trans fat	0.1 g
Carbohydrates	6.6 g
Sugars	1.2 g
Added sugars	0.7 g
Fiber	0.2 g
Protein	1.4 g
Salt	0.8 g

Serving: 1 can (425 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

TOMATOES (TOMATO PUREE, WATER), WATER, ENRICHED PASTA (DURUM WHEAT SEMOLINA, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF, LESS THAN 2% OF: HIGH FRUCTOSE CORN SYRUP, SALT, TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), MODIFIED CORN STARCH, ENZYME MODIFIED CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, XANTHAN GUM), FLAVORINGS, CITRIC ACID, SOYBEAN OIL

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

Not vegan
Not vegetarian
Not gluten-free
Palm-oil-free

Always check the package: recipes change.

Sources

Guideline: sugars intake for adults and children

World Health Organization · Mar 4, 2015 · Agency assessment

“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

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
Added and free sugars should be as low as possible

European Food Safety Authority · Feb 28, 2022 · Agency assessment

“Sugar consumption is a known cause of dental caries.”

efsa.europa.eu
21 CFR 184.1866 High fructose corn syrup

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

“a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

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

International Agency for Research on Cancer (WHO) · IARC

monographs.iarc.who.int
Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

PLOS ONE · Feb 18, 2015 · Peer-reviewed

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

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
EFSA issues new advice on phosphates

European Food Safety Authority · Jun 12, 2019 · Agency assessment

“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

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
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
Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

BMJ · Feb 4, 2013 · Peer-reviewed

doi.org
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
Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Circulation · Jul 18, 2017 · Peer-reviewed

doi.org
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
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
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

Score

Why it scores 24

Better frozen meals

Nutrition per 100 g

Ingredients

Allergens and diets

More noodles on GoodSwap

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Sources