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Breyers Vanilla, Chocolate, Strawberry Frozen Dairy Dessert
Photo: Open Food Facts contributors (CC BY-SA)

Frozen desserts

Breyers Vanilla, Chocolate, Strawberry Frozen Dairy Dessert

1.5 Quart/1.41 L

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains sugar alcohols
  • Contains emulsifiers studied for gut effects
  • Seed-oil free
  • No synthetic dyes
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Why it scores 26

Breyers Vanilla, Chocolate, Strawberry Frozen Dairy Dessert scores 26 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. 8 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, color (added), emulsifier, flavoring, humectant, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. Emerging

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

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

The Receipt

Vanilla, Chocolate, Strawberry Frozen Dairy Dessert

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Acesulfame potassium (Ace-K)
    Strong In the NutriNet-Santé cohort, acesulfame-K intake was associated with higher cancer risk; cause and effect is not established. [4][5][6][2]
  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [7][8][9][6][2]
  • Maltitol
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [10][11]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [12]
  • 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. [13][14][12]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [12]
  • 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. [15][12]
  • Locust bean gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [12]
  • Tara gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [12]
subtotal−42

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [12]
  • 8 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, color (added), emulsifier, flavoring, humectant, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [12]
subtotal−26

Nutrition per 100 g

  • Sugars 5.1 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 5.1 g / 100 g
    Strong High in saturated fat. [16]
  • Fiber 5.1 g / 100 g
    Strong A good source of fiber. [2]
subtotal−6
TOTAL 26Poor

100 − 74 = 26

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

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [17]

GTIN 00077567003270 · 2026-08-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy128 kcal
Fat7.7 g
Saturated fat5.1 g
Trans fat0 g
Carbohydrates20.5 g
Sugars5.1 g
Added sugars0 g
Fiber5.1 g
Protein2.6 g
Salt0.1 g

Serving: 1 serving (78 g)

Ingredients

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

SKIM MILK, CREAM, MALTITOL SYRUP, WATER, STRAWBERRIES, POLYDEXTROSE, GLYCERIN, COCONUT OIL, LESS THAN 2% OF: WHEY, DUTCHED COCOA (PROCESSED WITH ALKALI), SOLUBLE CORN FIBER, SUGAR, MONO AND DIGLYCERIDES, GUAR GUM, NATURAL FLAVOR, BEET JUICE (FOR COLOR), CAROB BEAN GUM, TARA GUM, ACESULFAME POTASSIUM, SUCRALOSE.

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest frozen desserts in the US

More from Breyers

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. Artificial sweeteners and cancer risk: Results from the NutriNet-Santé population-based cohort study

    PLOS Medicine · Mar 24, 2022 · Peer-reviewed

    “In this large cohort study, artificial sweeteners (especially aspartame and acesulfame-K), which are used in many food and beverage brands worldwide, were associated with increased cancer risk.”

    doi.org

  5. Re-evaluation of acesulfame K (E 950) as food additive (plain language summary)

    European Food Safety Authority · Apr 30, 2025 · Agency assessment

    “The acceptable daily intake (ADI) considered safe for all population groups was set at 15 mg/kg body weight (bw) per day.”

    efsa.europa.eu

  6. 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

  7. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  8. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  9. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “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

  10. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  11. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  13. 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

  14. 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

  15. 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

  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. 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

  18. 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

  19. 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

  20. 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

  21. 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