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Oregon Ice Cream Alden's organic strawberry ice cream
Photo: Open Food Facts contributors (CC BY-SA)

Ice cream tubs

Oregon Ice Cream Alden's organic strawberry ice cream

1.42 L

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Certified organic
  • No synthetic dyes
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Why it scores 10

Oregon Ice Cream Alden's organic strawberry ice cream scores 10 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: An added sugar. Strong
  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 ice cream

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

The Receipt

Alden's organic strawberry ice cream

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [4][5]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Pectin
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Locust bean gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−47.5

Processing

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

Nutrition per 100 g

  • Sugars 21.5 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 7.5 g / 100 g
    Strong Very high in saturated fat. [6]
  • Energy 215 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−19
TOTAL 10Bad

100 − 90.5 = 9.5 → 10

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [7]

GTIN 00072609741844 · 2026-05-10

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy215 kcal
Fat11.8 g
Saturated fat7.5 g
Trans fat0 g
Carbohydrates25.8 g
Sugars21.5 g
Added sugars19.4 g
Fiber0 g
Protein2.2 g
Salt0.1 g

Serving: 0.667 cup (93 g)

Ingredients

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

MILK*, CREAM*, CANE SUGAR*, STRAWBERRIES*, TAPIOCA SYRUP*, TAPIOCA STARCH*, NATURAL STRAWBERRY FLAVOR*, WITH OTHER NATURAL FLAVORS, GUAR GUM*, CITRIC ACID, RED BEET JUICE CONCENTRATE* (COLOR), PECTIN, SOY LECITHIN*, LOCUST BEAN GUM* XANTHAN GUM.

Allergens and diets

Contains: Milk, Soy

May contain: Gluten, Egg

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic

Context only: no points in v1.

Healthiest ice cream tubs in the US

More from Oregon Ice Cream

Sources

  1. 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

  2. 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

  3. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  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

  9. 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

  10. Regulation (EU) 2018/848 of 30 May 2018 on organic production and labelling of organic products

    European Union (Official Journal) · May 30, 2018 · Law

    eur-lex.europa.eu