Ben & Jerry's Chocolate Fudge Brownie
Photo: Open Food Facts contributors (CC BY-SA)

Frozen desserts

Ben & Jerry's Chocolate Fudge Brownie

1 PT/473 mL

Score

Bad 9 out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils

Why it scores 9

Ben & Jerry's Chocolate Fudge Brownie scores 9 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Invert sugar: An added sugar. Strong
  2. minus 20 points Sugar: An added sugar. Strong
  3. minus 18 points 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.

The Receipt

Chocolate Fudge Brownie

START100

Ingredients

  • Invert sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Corn syrup solids minus 10 points
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers minus 6 points
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [4]
subtotal−24

Nutrition per 100 g

  • Sugars 19.2 g / 100 g minus 11 points
    Strong Very high in sugar. [1]
  • Saturated fat 4.6 g / 100 g minus 5 points
    Strong High in saturated fat. [5]
  • Energy 200 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [2]
subtotal−17

TOTAL 9Bad

100 − 91 = 9

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


GTIN 00076840580743 · 2025-11-24

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat6.9 g
Saturated fat4.6 g
Trans fat0 g
Carbohydrates32.3 g
Sugars19.2 g
Added sugars14.2 g
Fiber2.3 g
Protein2.3 g
Salt0.1 g

Serving: 0.667 cup (130 g)

Ingredients

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

almond milk (water, almonds), liquid sugar (sugar, water), coconut oil, sugar, cocoa (processed with alkali), wheat flour, corn syrup solids, soybean oil, cocoa powder, corn syrup, pea protein, sunflower lecithin, corn starch, guar gum, vanilla extract, locust bean gum, salt, baking soda, natural flavor (coconut), soy lecithin, barley malt,

Allergens and diets

Contains: Tree nuts, Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

  8. 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