Canned soups
Mccormick & Company Inc. Organic stock for cooking, vegetable
32 oz/2 lb/907 g
Score
- Ultra-processed
- Contains added sugars
- Certified organic
- No additives
Why it scores 38
Mccormick & Company Inc. Organic stock for cooking, vegetable scores 38 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Invert sugar: An added sugar. Strong
- minus 20 points Sugar: An added sugar. Strong
- 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.
Better broth, stock and bouillon
-
Organic low sodium vegetable broth Pacific · 32 fl oz/1 Quart/946 mL Not ultra-processed · No added sugars Score 97 out of 100 , 59 points higher -
Organic Vegetable Broth - No Salt Added Bonafide Provisions · 32 fl oz Not ultra-processed · No added sugars Score 100 out of 100 , 62 points higher -
Organic Vegetable Broth Bonafide Provisions · 32 fl oz Not ultra-processed · No added sugars Score 99 out of 100 , 61 points higher -
Organic Low Sodium vegetable broth Trader Joe's · 32 fl oz (1 qt) 946 mL Not ultra-processed · No added sugars Score 100 out of 100 , 62 points higher -
Organic Vegetable Broth Low Sodium Imagine · 32 fl oz Not ultra-processed · No added sugars Score 93 out of 100 , 55 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Organic stock for cooking, vegetable
Ingredients
- Invert sugar minus 20 points
- Sugar minus 20 points
- Molasses minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Salt 0.5 g / 100 g minus 1 points
Bonuses
- Certified organic plus 5 points
- No additives plus 3 points
100 − 62.5 = 37.5 → 38
Can’t score above 79. Contains invert sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 6 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 0.8 g |
| Sugars | 0.8 g |
| Fiber | 0 g |
| Protein | 0.4 g |
| Salt | 0.5 g |
Serving: 1 cup (240 ml)
Ingredients
- ORGANIC VEGETABLE STOCK (WATER, ORGANIC COOKED VEGETABLES)
- SEA SALT
- ORGANIC EVAPORATED CANE SYRUP (high concern)
- ORGANIC TOMATO PASTE
- ORGANIC CANE SUGAR (high concern)
- ORGANIC MOLASSES (high concern)
- ORGANIC ONION POWDER
- ORGANIC NATURAL FLAVOR
- ORGANIC POTATO FLOUR
- ORGANIC SPICE AND HERBS (ORGANIC BLACK PEPPER, ORGANIC BAY LEAF, ORGANIC THYME)
Label text, as published
ORGANIC VEGETABLE STOCK (WATER, ORGANIC COOKED VEGETABLES [ORGANIC CARROT, ORGANIC ONION, ORGANIC CELERY]), SEA SALT, ORGANIC EVAPORATED CANE SYRUP, ORGANIC TOMATO PASTE, ORGANIC CANE SUGAR, ORGANIC MOLASSES, ORGANIC ONION POWDER, ORGANIC NATURAL FLAVOR, ORGANIC POTATO FLOUR, AND ORGANIC SPICE AND HERBS (ORGANIC BLACK PEPPER, ORGANIC BAY LEAF, ORGANIC THYME).
Allergens and diets
Contains: Celery
- Palm-oil-free
Always check the package: recipes change.
Sources
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Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
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“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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7 CFR 205.102 Use of the term "organic" (National Organic Program)
“Any agricultural product that is sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must be: (a) Produced in accordance with the requirements specified in § 205.101 or §§ 205.202 through 205.207”
ecfr.gov
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“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