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Mission Zero net carb tortilla
Photo: Open Food Facts contributors (CC BY-SA)

Flatbreads

Mission Zero net carb tortilla

8.89 oz/252 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains non-nutritive sweeteners
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • No synthetic dyes
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Why it scores 50

Mission Zero net carb tortilla scores 50 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 9 kinds of ultra-processing markers: Industrial additive classes found: color (added), emulsifier, flavoring, industrial fat, industrial protein, industrial sugar or starch hydrolysate, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging
  3. Cellulose gum (carboxymethylcellulose): In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. Strong

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

Better tortillas and wraps

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

The Receipt

Zero net carb tortilla

START100

Ingredients

  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [1][2][3][4]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Vegetable shortening
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • 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. [6][5]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [3][7][5]
  • Sodium acid pyrophosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [8]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Stevia (steviol glycosides)
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [13][14]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [15]
subtotal−20

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 9 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, industrial fat, industrial protein, industrial sugar or starch hydrolysate, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. [5]
subtotal−26

Nutrition per 100 g

  • Saturated fat 2.8 g / 100 g
    Strong High in saturated fat. [16]
  • Salt 2.4 g / 100 g
    Strong Very high in salt. [17]
  • Fiber 38.9 g / 100 g
    Strong A good source of fiber. [14]
  • Protein 11.1 g / 100 g
    Info A good source of protein. [14]
subtotal−4
TOTAL 50Okay

100 − 50 = 50

Can’t score above 79. High in salt (above the front-of-pack "high" level). [18]

GTIN 00073731071922 · 2026-06-11

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy139 kcal
Fat8.3 g
Saturated fat2.8 g
Trans fat0 g
Carbohydrates38.9 g
Sugars0 g
Added sugars0 g
Fiber38.9 g
Protein11.1 g
Salt2.4 g

Serving: 1 tortilla (18 g)

Ingredients

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

WATER, MODIFIED WHEAT STARCH, VITAL WHEAT GLUTEN, WHEAT GLUTEN ISOLATE, VEGETABLE SHORTENING (INTERESTERIFIED AND HYDROGENATED SOYBEAN OILS), SRIRACHA RANCH SEASONING (SPICES, MALTODEXTRIN, GARLIC POWDER, SALT, TOMATO POWDER, CAYENNE PEPPER SAUCE [AGED CAYENNE RED PEPPERS, DISTILLED VINEGAR, SALT, GARLIC], CITRIC ACID, GUM ARABIC, VINEGAR SOLIDS, MEDIUM CHAIN TRIGLYCERIDES, BEET JUICE CONCENTRATE, NATURAL FLAVOR, EXTRACTIVES OF ANNATO, ASCORBIC ACID), VEGETABLE FIBERS (MIX), SALT, DISTILLED MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, BAKING SODA, ORGANIC SOYBEAN OIL, NATURAL FLAVORS, VITAMIN E, FUMARIC ACID, CELLULOSE GUM, STEVIOL GLYCOSIDES, AND CALCIUM PROPIONATE AND SORBIC ACID (TO PRESERVE FRESHNESS).

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Not gluten-free

Always check the package: recipes change.

Healthiest flatbreads in the US

More from Mission

Sources

  1. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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

  2. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  3. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  4. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  8. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “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

  9. 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

  10. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  11. 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

  12. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “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

  14. 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

  15. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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