Winona Theater Style Popcorn Spray — Photo: Open Food Facts contributors (CC BY-SA)

Vegetable oils

Winona Theater Style Popcorn Spray

5 oz

Good out of 100 Medium confidence

Ultra-processed
Contains seed oils
No synthetic dyes

Why it scores 76

Winona Theater Style Popcorn Spray scores 76 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
minus 2.5 points Canola oil: High in omega-6 linoleic acid. Emerging
minus 2.5 points Natural flavors: "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. Info

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

The Receipt

Theater Style Popcorn Spray

START100

Ingredients

Canola oil minus 2.5 points

Emerging High in omega-6 linoleic acid. [1][2][3][4]
Natural flavors minus 2.5 points

Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][6]

subtotal−5

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
2 kinds of ultra-processing markers minus 1.5 points

Emerging Industrial additive classes found: color (added) and flavoring. [6]

subtotal−19.5

TOTAL 76Good

100 − 24.5 = 75.5 → 76

Nutrition per 100 g

Energy	0 kcal
Fat	0 g
Saturated fat	0 g
Trans fat	0 g
Carbohydrates	0 g
Sugars	0 g
Added sugars	0 g
Fiber	0 g
Protein	0 g
Salt	0 g

Serving: 0.2 SECOND SPRAY (0.25 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

CANOLA OIL, NATURAL FLAVOR, ANNATTO (COLOR).

Allergens and diets

Palm-oil-free

Always check the package: recipes change.

Sources

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

Circulation · Jul 18, 2017 · Peer-reviewed

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

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
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
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