Jarritos Jarrito, Guava
Photo: Open Food Facts contributors (CC BY-SA)

Fruit sodas

Jarritos Jarrito, Guava

370 mL

Score

Okay 59 out of 100 Medium confidence
  • Ultra-processed
  • No synthetic dyes

Why it scores 59

Jarritos Jarrito, Guava scores 59 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 14 points Sugars 9.5 g / 100 ml: Very high in sugar. Strong
  3. minus 3 points Energy 38 kcal / 100 ml: Energy-dense for its volume. Info

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

The Receipt

Jarrito, Guava

START100

Ingredients

  • Natural flavors minus 2.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [1][2]
  • Potassium sorbate minus 2.5 points
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [3][4]
subtotal−5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [2]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: color (added) and flavoring. [2]
subtotal−19.5

Nutrition per 100 ml

  • Sugars 9.5 g / 100 ml minus 14 points
    Strong Very high in sugar. [5]
  • Energy 38 kcal / 100 ml minus 3 points
    Info Energy-dense for its volume. [6]
subtotal−17

TOTAL 59Okay

100 − 41.5 = 58.5 → 59


GTIN 00090478410081 · 2026-08-14

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 ml

Energy38 kcal
Fat0 g
Carbohydrates9.5 g
Sugars9.5 g
Added sugars9.5 g
Protein0 g
Salt0 g

Serving: 1 portion (370 ml)

Ingredients

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

CARBONATED WATER CANE SUGAR, NATURAL FLAVOR CITRIC ACID, POTASSIUM SORBATE (AS PRESERVATIVE), TOMATO LYCOPENE EXTRACT.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  4. 21 CFR 182.3640 Potassium sorbate

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

    ecfr.gov

  5. 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

  6. 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

  7. 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