Horizon Organic Half and Half Ultra-Pasteurized
Photo: Open Food Facts contributors (CC BY-SA)

Half milk and half cream

Horizon Organic Half and Half Ultra-Pasteurized

32 oz

Score

Excellent 100 out of 100 High confidence
  • No additives

Why it scores 100

Horizon Organic Half and Half Ultra-Pasteurized scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 3 points No additives: No food additives in the ingredient list. Info
  2. minus 1 points Saturated fat 2 g / 100 g: Contains some saturated fat. Strong

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

The Receipt

Half and Half Ultra-Pasteurized

START100

Nutrition per 100 g

  • Saturated fat 2 g / 100 g minus 1 points
    Strong Contains some saturated fat. [1]
subtotal−1

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+3

TOTAL 100Excellent

100 + 2 = 100


GTIN 00742365232954 · 2026-05-29

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy40 kcal
Fat3 g
Saturated fat2 g
Trans fat0 g
Carbohydrates1 g
Sugars1 g
Added sugars0 g
Fiber0 g
Protein1 g
Salt0 g

Serving: 1 Serving (30 ml)

Ingredients

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

Ingredients: Grade A Organic Milk, Grade A Organic Cream.

Allergens and diets

Contains: Milk

May contain: Tree nuts, Soy

  • Not vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org