Sweetened beverages
Arizona Kiwi strawberry fruit juice cocktail
22 fl oz
Score
- Ultra-processed
- Contains added sugars
- No synthetic dyes
Why it scores 33
Arizona Kiwi strawberry fruit juice cocktail scores 33 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points High fructose corn syrup: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 14 points Sugars 9.6 g / 100 ml: Very high in sugar. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better bottled tea
-
Sweet Tea Gold Peak · 18.5 fl oz (1.16 PT) (547 mL) Not ultra-processed · No high fructose corn syrup Score 77 out of 100 , 44 points higher -
Sugar Land Sweet Tea Texas Tea · 16 fl oz/473 mL Not ultra-processed · No high fructose corn syrup Score 78 out of 100 , 45 points higher -
Famous Sweet Tea Milo's Tea Company Inc. · 20 fl oz/591 mL Not ultra-processed · No high fructose corn syrup Score 72 out of 100 , 39 points higher -
Famous Sweet Tea Milo's · 128 fl oz/1 gal Not ultra-processed · No high fructose corn syrup Score 72 out of 100 , 39 points higher -
Pearl Milk Tea Chun Chiao Food Industries Co. Ltd. · 320 g Not ultra-processed · No high fructose corn syrup Score 72 out of 100 , 39 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Arizona Kiwi strawberry fruit juice cocktail
Ingredients
- High fructose corn syrup minus 20 points
- Natural flavors minus 2.5 points
- Gum arabic (acacia) minus 2.5 points
- Glycerol ester of rosin (ester gum) minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 ml
- Sugars 9.6 g / 100 ml minus 14 points
- Energy 42 kcal / 100 ml minus 3 points
100 − 67.5 = 32.5 → 33
Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4]
Nutrition per 100 ml
| Energy | 42 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 10 g |
| Sugars | 9.6 g |
| Added sugars | 9.2 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Serving: 240 ml (8 fl oz)
Ingredients
- FILTERED WATER
- HIGH FRUCTOSE CORN SYRUP (GLUCOSE-FRUCTOSE SYRUP) (high concern)
- PEAR JUICE FROM CONCENTRATE
- KIWI JUICE FROM CONCENTRATE
- CITRIC ACID
- NATURAL FLAVORS
- STRAWBERRY JUICE FROM CONCENTRATE
- FRUIT AND VEGETABLE JUICE FOR COLOR
- ASCORBIC ACID (VITAMIN C)
- GUM ACACIA
- ESTER GUM
- BETA CAROTENE FOR COLOR
Label text, as published
FILTERED WATER, HIGH FRUCTOSE CORN SYRUP (GLUCOSE-FRUCTOSE SYRUP), PEAR JUICE FROM CONCENTRATE, KIWI JUICE FROM CONCENTRATE, CITRIC ACID, NATURAL FLAVORS, STRAWBERRY JUICE FROM CONCENTRATE, FRUIT AND VEGETABLE JUICE FOR COLOR, ASCORBIC ACID (VITAMIN C), GUM ACACIA, ESTER GUM, BETA CAROTENE FOR COLOR
Allergens and diets
- Palm-oil-free
Always check the package: recipes change.
Packaging
Aluminium
Context only: no points in v1.
Sources
-
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
-
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
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
21 CFR 184.1866 High fructose corn syrup
“a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”
ecfr.gov
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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