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Red Star Active Dry Yeast SPM Without Ascorbic Acid
Photo: Open Food Facts contributors (CC BY-SA)

Food

Red Star Active Dry Yeast SPM Without Ascorbic Acid

Excellent out of 100 Low confidence
  • Ultra-processed
  • No additives
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Why it scores 83

Red Star Active Dry Yeast SPM Without Ascorbic Acid scores 83 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. Protein 50 g / 100 g: A good source of protein. Info
  3. Energy 390 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.

The Receipt

Active Dry Yeast SPM Without Ascorbic Acid

START100

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
subtotal−18

Nutrition per 100 g

  • Saturated fat 2 g / 100 g
    Strong Contains some saturated fat. [2]
  • Energy 390 kcal / 100 g
    Info Energy-dense for its weight. [3]
  • Protein 50 g / 100 g
    Info A good source of protein. [3]
subtotal+1
TOTAL 83Excellent

100 − 17 = 83

GTIN 00117929157002 · 2025-04-02

score v1.3.0 · kb 2026.10.11

Low confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy390 kcal
Fat6 g
Saturated fat2 g
Carbohydrates33 g
Sugars0 g
Protein50 g
Salt0.2 g

Ingredients

  • levure (saccharomyces cerevisiae)
  • monostearate de sorbitan. modo de empleo: mezclar la levadura en agua caliente a 90°f-110°f (32°c-43°c). dejar reposar 5 a 10 minutos. revolver bien e incorporar los demás ingredientes. ingredientes: levadura (saccharomyces cerevisiae)
  • monoestearato de sorbitán
High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

yeast (saccharomyces cerevisiae), sorbitan monostearate. mode d'emploi: mélanger la levure dans de l'eau chaude 90°f-110°f (32°c-43°c). laisser reposer 5 à 10 minutes. mélanger puis ajouter les autres ingrédients. ingredients: levure (saccharomyces cerevisiae), monostearate de sorbitan. modo de empleo: mezclar la levadura en agua caliente a 90°f-110°f (32°c-43°c). dejar reposar 5 a 10 minutos. revolver bien e incorporar los demás ingredientes. ingredientes: levadura (saccharomyces cerevisiae), monoestearato de sorbitán. (r manufactured for: lesaffre corporation milwaukee, wisconsin 53214 usa.

More from Red Star

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

  5. 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