Near East COUSCOUS MIX Parmesan
Photo: Open Food Facts contributors (CC BY-SA)

Cereals and their products

Near East COUSCOUS MIX Parmesan

5.9 oz

Score

Good 62 out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • No synthetic dyes

Why it scores 62

Near East COUSCOUS MIX Parmesan scores 62 out of 100 (Good) 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 7 points Salt 2.2 g / 100 g: Very high in salt. Strong
  3. minus 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, flavoring and industrial protein. Emerging

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

The Receipt

COUSCOUS MIX Parmesan

START100

Ingredients

  • Yeast extract minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Natural flavors minus 2.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][1]
  • Soy protein isolate / concentrate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Soybean oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
subtotal−10.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers minus 4.5 points
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring and industrial protein. [1]
subtotal−22.5

Nutrition per 100 g

  • Salt 2.2 g / 100 g minus 7 points
    Strong Very high in salt. [7]
  • Energy 357 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [8]
  • Fiber 3.6 g / 100 g plus 2 points
    Strong A good source of fiber. [8]
  • Protein 14.3 g / 100 g plus 2 points
    Info A good source of protein. [8]
subtotal−5

TOTAL 62Good

100 − 38 = 62

Can’t score above 79. High in salt (above the front-of-pack "high" level). [9]


GTIN 00072251001563 · 2026-09-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy357 kcal
Fat2.7 g
Saturated fat0.9 g
Trans fat0 g
Carbohydrates69.6 g
Sugars3.6 g
Added sugars0 g
Fiber3.6 g
Protein14.3 g
Salt2.2 g

Serving: 1 serving (56 g)

Ingredients

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

DURUM WHEAT SEMOLINA, WHEY, PARMESAN CHEESE (MILK, CULTURES, SALT, ENZYMES), SALT, AUTOLYZED YEAST EXTRACT, CULTURED BUTTERMILK, CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), SUNFLOWER OIL, OLIVE OIL, PARSLEY*, BLUE CHEESE (MILK, CULTURES, SALT, ENZYMES), NATURAL FLAVOR, ROMANO CHEESE (MILK, CULTURES, SALT, ENZYMES), YEAST EXTRACT, SOY PROTEIN ISOLATE, ANNATTO (COLOR), SOYBEAN OIL.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • 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. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  8. 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