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Tillamook Oregon Dark Cherry Ice Cream
Photo: Open Food Facts contributors (CC BY-SA)

Ice cream tubs

Tillamook Oregon Dark Cherry Ice Cream

1.42 L

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
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Why it scores 35

Tillamook Oregon Dark Cherry Ice Cream scores 35 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sugars 23.2 g / 100 g: Very high in sugar. 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

Oregon Dark Cherry Ice Cream

START100

Ingredients

  • Sugar
    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]
  • Tara gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−26.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring and thickener, stabilizer or gelling agent. [5]
subtotal−19.5

Nutrition per 100 g

  • Sugars 23.2 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 7.4 g / 100 g
    Strong Very high in saturated fat. [6]
  • Energy 221 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−19
TOTAL 35Poor

100 − 65 = 35

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

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

GTIN 00072830081238 · 2025-09-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy221 kcal
Fat12.6 g
Saturated fat7.4 g
Trans fat0 g
Carbohydrates23.2 g
Sugars23.2 g
Added sugars17.9 g
Fiber0 g
Protein3.2 g
Salt0.1 g

Serving: 2/3 cup (95g)

Ingredients

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

CREAM, SKIM MILK, MILK, SUGAR, DARK CHERRIES, WATER, PASTEURIZED EGG YOLKS, NATURAL FLAVOR, CORNSTARCH, CHERRY JUICE CONCENTRATE, GUAR GUM,TARA GUM, CITRIC ACID, FRUIT JUICE (COLOR).

Allergens and diets

Contains: Milk, Egg

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic Paperboard, Plastic, Paperboard plastic

Context only: no points in v1.

Healthiest ice cream tubs in the US

More from Tillamook

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