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Oatly Vanilla oatmilk creamer
Photo: Open Food Facts contributors (CC BY-SA)

Creamer

Oatly Vanilla oatmilk creamer

32 oz

Bad out of 100 High confidence
  • Ultra-processed
  • High in sugar
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 18

Oatly Vanilla oatmilk creamer scores 18 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Invert sugar: An added sugar. Strong
  2. Caramel: An added sugar. Strong
  3. 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.

Better coffee creamers and half and half

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

The Receipt

Vanilla oatmilk creamer

START100

Ingredients

  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Caramel
    Strong An added sugar. [1][2][3]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • 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. [8][9]
  • Potassium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [10]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [9]
  • Gellan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [9]
subtotal−48

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [9]
subtotal−22.5

Nutrition per 100 g

  • Sugars 26.7 g / 100 g
    Strong Very high in sugar. [1]
  • Energy 200 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−12
TOTAL 18Bad

100 − 82.5 = 17.5 → 18

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

Can’t score above 79. High in sugars (above the front-of-pack "high" level). [11]

GTIN 00190646632007 · 2026-09-28

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat6.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates26.7 g
Sugars26.7 g
Added sugars26.7 g
Fiber0 g
Protein0 g
Salt0.1 g

Serving: 15 mL

Ingredients

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

Oatmilk, liquid sugar, low erucic acid rapeseed oil, natural flavor, caramelized sugar, dipotassium phosphate, hydrolyzed sunflower lecithin, gum acacia, calcium carbonate, gellan gum, sea salt.

Allergens and diets

Contains: Gluten

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

Always check the package: recipes change.

Healthiest creamer in the US

More from Oatly

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. 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

  5. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  6. 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

  7. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  11. 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

  12. 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

  13. 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