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Barilla Gluten Free Spaghetti
Photo: Open Food Facts contributors (CC BY-SA)

Gluten-free Spaghetti

Barilla Gluten Free Spaghetti

12 oz (340 g)

Excellent out of 100 High confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
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Why it scores 80

Barilla Gluten Free Spaghetti scores 80 out of 100 (Excellent) 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. Mono- and diglycerides: 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. Strong
  3. Energy 335 kcal / 100 g: Energy-dense for its weight. Info

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

Better pasta

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

The Receipt

Gluten Free Spaghetti

START100

Ingredients

  • 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. [1][2][3]
subtotal−2.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [3]
subtotal−18

Nutrition per 100 g

  • Energy 335 kcal / 100 g
    Info Energy-dense for its weight. [4]
  • Fiber 3.5 g / 100 g
    Strong A good source of fiber. [4]
subtotal0
TOTAL 80Excellent

100 − 20.5 = 79.5 → 80

GTIN 00076808003888 · 2026-08-20

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy335 kcal
Fat1.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates79.4 g
Sugars0 g
Added sugars0 g
Fiber3.5 g
Protein7.1 g
Salt0 g

Serving: 2 oz /56 g

Ingredients

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

CORN FLOUR, RICE FLOUR, MONO AND DIGLYCERIDES.

Allergens and diets

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic, Paper

Context only: no points in v1.

More from Barilla

Sources

  1. 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

  2. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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