Food
Starbucks Eggs soude vide
21 oz
Score
- Ultra-processed
- Contains emulsifiers studied for gut effects
- Contains seed oils
Why it scores 38
Starbucks Eggs soude vide scores 38 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Bacon: IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. Regulatory
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better eggs
-
Large Eggs Grade A Goldhen · 600 g Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 62 points higher -
Large Eggs Eggland's Best · 36 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 62 points higher -
Free Range Eggs Free To Forage · 24 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 62 points higher -
18 Eggs Large White Food Lion · 36 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 62 points higher -
Pasture Raised Eggs Vital Farms · 12 pcs Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 62 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Eggs soude vide
Ingredients
- Bacon minus 20 points
- Carrageenan minus 7.5 points
- Maltodextrin minus 2.5 points
- Mono- and diglycerides minus 1.5 points
- Locust bean gum minus 1.5 points
- Guar gum minus 1.5 points
- Natural flavors minus 0.5 points
- Canola oil minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Saturated fat 3.2 g / 100 g minus 3 points
- Salt 0.8 g / 100 g minus 3 points
- Protein 8.4 g / 100 g plus 2 points
100 − 62 = 38
Can’t score above 79. Contains bacon, an ingredient of high concern. [1][2]
Nutrition per 100 g
| Energy | 110 kcal |
|---|---|
| Fat | 4.5 g |
| Saturated fat | 3.2 g |
| Trans fat | 0 g |
| Carbohydrates | 8.4 g |
| Sugars | 1.3 g |
| Added sugars | 0 g |
| Fiber | 0.6 g |
| Protein | 8.4 g |
| Salt | 0.8 g |
Serving: 119 g
Ingredients
- cottage cheese (cultured nonfat milk, milk, nonfat milk, whey, salt, maltodextrin, citric acid, carrageenan, mono and diglycerides, locust bean gum, guar gum, natural flavors, vitamin a palmitate, carbon dioxide (to maintain freshness), enzyme)
- cage-free* whole eggs (eggs, citric acid, water)
- cheese blend (monterey jack cheese, gruyere cheese, potato starch, namycin (a natural mold inhibitor))
- uncured bacon (no nitrites or nitrates added except those naturally occurring in sea salt she cultured celery juice (pork, water, sea salt, cane sugar, cultured celery juice, cherry powder)) (high concern)
- unsalted butter (pasteurized cream, natural flavors)
- rice starch
- corn starch
- salt
- canola oil
- distilled white vinegar (diluted with water to 4% acidity)
- hot sauce (distilled vinegar, red pepper, salt) (not recognized)
- milk
- hens are free roaming inside a barn (not recognized)
- manufactured for starbucks by cuisine solutions inc (not recognized)
- 22445 sous vide lane (not recognized)
- unit 100 (not recognized)
- sterling (not recognized)
- va 20166 comments@cuisinesolutions (not recognized)
- com | 1,888,285,4679 use jul (not recognized)
Label text, as published
cottage cheese (cultured nonfat milk, milk, nonfat milk, contains less than 2% of: whey, salt, maltodextrin, citric acid, carrageenan, mono and diglycerides, locust bean gum, guar gum, natural flavors, vitamin a palmitate, carbon dioxide (to maintain freshness), enzyme), cage-free* whole eggs (eggs, citric acid, water), cheese blend (monterey jack cheese (steurized milk, cheese culture, salt, enzymes), gruyere cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, namycin (a natural mold inhibitor)), uncured bacon (no nitrites or nitrates added except those naturally occurring in sea salt she cultured celery juice (pork, water, sea salt, cane sugar, cultured celery juice, cherry powder)), unsalted butter (pasteurized cream, natural flavors), rice starch, corn starch, salt, canola oil, distilled white vinegar (diluted with water to 4% acidity), hot sauce (distilled vinegar, red pepper, salt), allergens: egg, milk, *hens are free roaming inside a barn, manufactured for starbucks by cuisine solutions inc, 22445 sous vide lane, unit 100, sterling, va 20166 comments@cuisinesolutions,com | 1,888,285,4679 use jul,
Allergens and diets
Contains: Milk, Egg, Celery
- Not vegan
- Not vegetarian
Always check the package: recipes change.
More from Starbucks
-
Doubleshot Energy Energy Coffee Beverage Starbucks · 15 oz Score 12 out of 100 Bad -
Doubleshot Energy Starbucks · 15 oz Score 15 out of 100 Bad -
Frappuccino chilled coffee drink Starbucks · 13.7 oz Score 42 out of 100 Okay - Starbucks Frappuccino Coffee Mocha 9.5 Fl Oz Glass Bottle Starbucks Score 55 out of 100 Okay
Sources
-
IARC Monographs evaluate consumption of red meat and processed meat (Press Release No. 240)
“Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”
iarc.who.int
-
“We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”
doi.org
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
-
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
-
“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
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org