GoodSwap Get notified
The Froot Thief Real Fruit Whips
Photo: Open Food Facts contributors (CC BY-SA)

Food

The Froot Thief Real Fruit Whips

Okay out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • No synthetic dyes
Get GoodSwap

Why it scores 50

The Froot Thief Real Fruit Whips scores 50 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Fruit juice concentrate (sweetener): An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sugars 13 g / 100 g: High in sugar. Strong

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

The Receipt

Real Fruit Whips

START100

Ingredients

  • Fruit juice concentrate (sweetener)
    Strong An added sugar. [1][2][3]
  • 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. [4][5]
subtotal−22.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring and industrial sugar or starch hydrolysate. [5]
subtotal−21

Nutrition per 100 g

  • Sugars 13 g / 100 g
    Strong High in sugar. [1]
  • Energy 350 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−7
TOTAL 50Okay

100 − 50.5 = 49.5 → 50

Can’t score above 79. Contains fruit juice concentrate (sweetener), an ingredient of high concern. [1][2][3]

GTIN 00658325076073 · 2026-06-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy350 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates16 g
Sugars13 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 1 serving (100 g)

Ingredients

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

Apples, apple juice concentrate, strawberries, raspberries, blackcurrants, black carrot extract, natural berry flavor, citrus fiber, plant fiber (prevents natural fruit stickiness)

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

More from The Froot Thief

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. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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