Wheat flours
Mission Carb Balance Flour Tortilla Wraps
24 oz
Score
- Ultra-processed
- Contains non-nutritive sweeteners
- Contains emulsifiers studied for gut effects
- Contains seed oils
Why it scores 43
Mission Carb Balance Flour Tortilla Wraps scores 43 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 8 points 7 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavoring, industrial fat, industrial protein, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging
- minus 7.5 points Sulfur dioxide: Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. Regulatory
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better tortillas and wraps
-
Whole Wheat Flour Tortillas Stacey's Organic Not ultra-processed · No non-nutritive sweeteners Score 93 out of 100 , 50 points higher -
Flour tortillas La Fe Tortilleria Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 57 points higher -
Flour Tortillas De Casa · 43 g Not ultra-processed · No non-nutritive sweeteners Score 86 out of 100 , 43 points higher -
Flour Tortillas Vista Hermosa · 12 oz Not ultra-processed · No non-nutritive sweeteners Score 93 out of 100 , 50 points higher -
Flour Tortilla La Flor · 18 oz Not ultra-processed · No non-nutritive sweeteners Score 84 out of 100 , 41 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Carb Balance Flour Tortilla Wraps
Ingredients
- Sulfur dioxide minus 7.5 points
- Cellulose gum (carboxymethylcellulose) minus 7.5 points
- Sucralose minus 7.5 points
- Modified starch minus 1.5 points
- Wheat gluten minus 1.5 points
- Vegetable shortening minus 1.5 points
- Sodium acid pyrophosphate minus 0.5 points
- Mono- and diglycerides minus 0.5 points
- Natural flavors minus 0.5 points
- Sunflower oil minus 0.5 points
- Canola oil minus 0.5 points
- Calcium propionate minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 7 kinds of ultra-processing markers minus 8 points
Nutrition per 100 g
- Saturated fat 1.5 g / 100 g minus 1 points
- Salt 0.8 g / 100 g minus 3 points
- Energy 163 kcal / 100 g minus 1 points
- Fiber 17 g / 100 g plus 4 points
100 − 57 = 43
Nutrition per 100 g
| Energy | 163 kcal |
|---|---|
| Fat | 3.5 g |
| Saturated fat | 1.5 g |
| Trans fat | 0 g |
| Carbohydrates | 19 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 17 g |
| Protein | 6 g |
| Salt | 0.8 g |
Serving: 1 Tortilla (43 g)
Ingredients
- Water
- modified wheat starch
- enriched bleached flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid)
- vital wheat gluten
- vegetable shortening (interesterified and hydrogenated soybean oils)
- wheat protein isolate (wheat gluten, lactic acid, sulfite)
- salt
- baking soda
- sodium acid pyrophosphate
- cellulose gum (moderate concern)
- distilled monoglycerides
- enzymes
- natural flavor
- sucralose (moderate concern)
- triglycerides (not recognized)
- fumaric acid
- sunflower oil
- canola oil
- calcium propionate and sorbic acid (to maintain freshness)
Label text, as published
Water, modified wheat starch, enriched bleached flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vital wheat gluten, vegetable shortening (interesterified and hydrogenated soybean oils), wheat protein isolate (wheat gluten, lactic acid, sulfite), contains 2% or less of: salt, baking soda, sodium acid pyrophosphate, cellulose gum, distilled monoglycerides, enzymes, natural flavor, sucralose, triglycerides, fumaric acid, sunflower oil, canola oil, and calcium propionate and sorbic acid (to maintain freshness).
Allergens and diets
Contains: Soy, Wheat, Gluten, Sulphites
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More wheat flours on GoodSwap
-
Bread Flour King Arthur Baking · 5 lb Score 100 out of 100 Excellent -
all-purpose FLOUR Kirkland Signature · 4.54 kg Certified organicNo additives Score 100 out of 100 Excellent -
Unbleached white all-purpose organic flour Bob's Red Mill · 5 lb Certified organicNo additives Score 100 out of 100 Excellent -
Unbleached All-Purpose Flour King Arthur Baking Company · 12 lb Score 100 out of 100 Excellent -
Unbleached Bread Flour King Arthur Baking Company · 10 lb Score 100 out of 100 Excellent -
Gold Medal Unbleached All Purpose Flour imp Gold Medal · 5 lb Score 100 out of 100 Excellent
More from Mission
-
Carb Balance Flour Tortilla Wraps Mission · 340 g Score 46 out of 100 Okay -
Whole Wheat Original Mission · 10 Tortilla Wraps (16 oz) (453 g) Score 58 out of 100 Okay -
Flour Tortillas Soft Taco Mission · 17.5 oz Score 44 out of 100 Okay -
Carb Balance Whole Wheat Mission · 8 tortilla wraps 12 oz (340 g) Score 38 out of 100 Poor
Sources
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Regulation (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers
“ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains”
eur-lex.europa.eu
-
“1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof”
legislation.gov.uk
-
“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
-
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
-
“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
-
“The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”
doi.org
-
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
-
EFSA issues new advice on phosphates
“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
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
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
-
“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
-
11. List of Permitted Preservatives (Lists of Permitted Food Additives)
“B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”
canada.ca
-
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
-
“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
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“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