Fermented dairy desserts
Ratio Strawberry Cheesecake
5.3 oz
Score
- Ultra-processed
- Contains non-nutritive sweeteners
- Contains emulsifiers studied for gut effects
- Contains seed oils
- No synthetic dyes
Why it scores 57
Ratio Strawberry Cheesecake scores 57 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points Sucralose: In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. Strong
- minus 7.5 points Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better yogurt
-
Apple Banana Strawberry with Yogurt Baby Food Puree Little Journey · 4 oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 43 points higher -
Plain Yogurt Dannon · 32 oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 43 points higher -
A2A2 Probiotic Yogurt Plain Whole Milk Trimona · 32 oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 43 points higher -
Total 2% Milkfat Fage · 32 oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 43 points higher -
Plain Yogurt FAGE BestSelf Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 43 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Strawberry Cheesecake
Ingredients
- Sucralose minus 7.5 points
- Carrageenan minus 7.5 points
- Milk protein concentrate / isolate minus 2.5 points
- Whey protein concentrate / isolate minus 1.5 points
- Sunflower oil minus 1.5 points
- Natural flavors minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 g
- Saturated fat 1.5 g / 100 g minus 1 points
- Protein 16.7 g / 100 g plus 4 points
100 − 43 = 57
Nutrition per 100 g
| Energy | 113 kcal |
|---|---|
| Fat | 3.5 g |
| Saturated fat | 1.5 g |
| Trans fat | 0 g |
| Carbohydrates | 9 g |
| Sugars | 3 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 16.7 g |
| Salt | 0.2 g |
Serving: 1 serving (150 g)
Ingredients
- Calcium
- Potassium
- Cultured Pasteurized Ultra-Filtered Nonfat Milk
- Cultured Pasteurized Milk
- Whey Protein Concentrate
- Sunflower Oil
- Natural Flavor
- Sucralose (moderate concern)
- Beet Juice Concentrate
- Carrageenan (moderate concern)
Label text, as published
Calcium, Potassium, Cultured Pasteurized Ultra-Filtered Nonfat Milk, Cultured Pasteurized Milk, Whey Protein Concentrate, Sunflower Oil, Natural Flavor, Sucralose, Beet Juice Concentrate, Carrageenan
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
More fermented dairy desserts on GoodSwap
More from Ratio
Sources
-
Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance
“As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”
doi.org
-
“Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”
doi.org
-
“EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”
efsa.europa.eu
-
WHO advises not to use non-sugar sweeteners for weight control in newly released guideline
“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
-
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
-
“We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”
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
-
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
“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
-
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
-
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
-
“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
-
“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
-
“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