Protein shakes
Pure Protein Complete Protein Shake Vanilla Milkshake
Score
- Ultra-processed
- Contains non-nutritive sweeteners
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains artificial flavors
Why it scores 29
Pure Protein Complete Protein Shake Vanilla Milkshake scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 8 points 7 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate, non-nutritive sweetener, sequestrant and thickener, stabilizer or gelling agent. Emerging
Every line of the math is on The Receipt below, with its evidence tier and sources.
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The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Pure Protein Complete Protein Shake Vanilla Milkshake
Ingredients
- Sugar minus 20 points
- Cellulose gum (carboxymethylcellulose) minus 7.5 points
- Sucralose minus 7.5 points
- Acesulfame potassium (Ace-K) minus 4 points
- Protein blend (unspecified) minus 1.5 points
- Milk protein concentrate / isolate minus 1.5 points
- Caseinate minus 0.5 points
- Whey protein concentrate / isolate minus 0.5 points
- Maltodextrin minus 0.5 points
- Natural and artificial flavors minus 0.5 points
- Microcrystalline cellulose minus 0.5 points
- Magnesium phosphate minus 0.5 points
- Sunflower oil minus 0.5 points
- Potassium phosphate minus 0.5 points
- Sodium hexametaphosphate minus 0.5 points
- Sunflower lecithin minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 7 kinds of ultra-processing markers minus 8 points
Nutrition per 100 g
- Protein 9.2 g / 100 g plus 2 points
100 − 71 = 29
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 43 kcal |
|---|---|
| Fat | 0.5 g |
| Carbohydrates | 1.8 g |
| Added sugars | 1.9 g |
| Fiber | 1.2 g |
| Protein | 9.2 g |
| Salt | 0.2 g |
Serving: 1 serving (325 g)
Ingredients
- Water
- Protein Blend (Milk Protein Isolate, Calcium Caseinate, Whey Protein Concentrate)
- Maltodextrin
- Natural and Artificial Flavors
- Cellulose Gel
- Magnesium Phosphate
- Sugar (high concern)
- Sunflower Oil
- Sodium Ascorbate
- Salt
- Cellulose Gum (moderate concern)
- Dipotassium Phosphate
- Sodium Hexametaphosphate
- Sunflower Lecithin
- Sucralose (moderate concern)
- Acesulfame Potassium (moderate concern)
- Zinc Chelate
- Vitamin E Acetate
- Ferric Phosphate
- d-Biotin
- Vitamin A Palmitate
- Niacinamide
- Copper Chelate
- D-Calcium Pantothenate
- Sodium Molybdate
- Sodium Selenite
- Manganese Sulfate
- Chromium Chloride
- Folic Acid
- Cholecalciferol
- Thiamine Mononitrate
- Pyridoxine Hydrochloride
- Riboflavin
- Phylloquinone
- Potassium lodide
- Cyanocobalamin Contains milk Made in a facility that also processes tree nuts
- soy and fish
Label text, as published
Water, Protein Blend (Milk Protein Isolate, Calcium Caseinate, Whey Protein Concentrate), Maltodextrin, Natural and Artificial Flavors, Cellulose Gel, Magnesium Phosphate, Sugar, Sunflower Oil, Sodium Ascorbate, Salt, Cellulose Gum, Dipotassium Phosphate, Sodium Hexametaphosphate, Sunflower Lecithin, Sucralose, Acesulfame Potassium, Zinc Chelate, Vitamin E Acetate, Ferric Phosphate, d-Biotin, Vitamin A Palmitate, Niacinamide, Copper Chelate, D-Calcium Pantothenate, Sodium Molybdate, Sodium Selenite, Manganese Sulfate, Chromium Chloride, Folic Acid, Cholecalciferol, Thiamine Mononitrate, Pyridoxine Hydrochloride, Riboflavin, Phylloquinone, Potassium lodide, Cyanocobalamin Contains milk Made in a facility that also processes tree nuts, soy and fish
Allergens and diets
Contains: Milk, Tree nuts, Soy, Fish
- Not vegan
- Not vegetarian
- Palm-oil-free
Always check the package: recipes change.
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CORE POWER High Protein Milk Shake Chocolate Rlife · 414 mL Ultra-processedContains non-nutritive sweetenersContains emulsifiers studied for gut effects Score 51 out of 100 Okay -
Strawberries & Cream Premier Protein Shake Premier Protein · 11 fl oz/325 mL Contains non-nutritive sweetenersContains emulsifiers studied for gut effectsContains seed oilsContains artificial flavors Score 81 out of 100 Excellent -
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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
-
“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
-
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
-
“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
-
“The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”
doi.org
-
Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance
“As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”
doi.org
-
“Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”
doi.org
-
“EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”
efsa.europa.eu
-
WHO advises not to use non-sugar sweeteners for weight control in newly released guideline
“The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”
who.int
-
Artificial sweeteners and cancer risk: Results from the NutriNet-Santé population-based cohort study
“In this large cohort study, artificial sweeteners (especially aspartame and acesulfame-K), which are used in many food and beverage brands worldwide, were associated with increased cancer risk.”
doi.org
-
Re-evaluation of acesulfame K (E 950) as food additive (plain language summary)
“The acceptable daily intake (ADI) considered safe for all population groups was set at 15 mg/kg body weight (bw) per day.”
efsa.europa.eu
-
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
-
EFSA issues new advice on phosphates
“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”
efsa.europa.eu
-
“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
-
“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