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Boca All American Veggie Burgers
Photo: Open Food Facts contributors (CC BY-SA)

Frozen meats

Boca All American Veggie Burgers

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains sugar alcohols
  • Contains seed oils
  • No synthetic dyes
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Why it scores 43

Boca All American Veggie Burgers scores 43 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 6 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. Emerging

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

Better burgers and patties

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

All American Veggie Burgers

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Corn oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Methylcellulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [10]
  • 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. [11][5]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Disodium ribonucleotides
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Mannitol
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [12][13]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−32

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [5]
subtotal−25.5

Nutrition per 100 g

  • Saturated fat 1.4 g / 100 g
    Strong Contains some saturated fat. Counted at half for this whole-food category. [14]
  • Salt 1.2 g / 100 g
    Strong High in salt. [15]
  • Fiber 5.6 g / 100 g
    Strong A good source of fiber. [16]
  • Protein 18.3 g / 100 g
    Info A good source of protein. [16]
subtotal+0.5
TOTAL 43Okay

100 − 57 = 43

Can’t score above 79. Contains caramel color, an ingredient of high concern. [1][2][3][4]

GTIN 00759283673219 · 2026-07-30

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy141 kcal
Fat5.6 g
Saturated fat1.4 g
Trans fat0 g
Carbohydrates8.5 g
Sugars1.4 g
Added sugars0 g
Fiber5.6 g
Protein18.3 g
Salt1.2 g

Serving: 1 Burger (71 g)

Ingredients

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

WATER, SOY PROTEIN CONCENTRATE, REDUCED FAT CHEDDAR CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR], VITAMIN A PALMITATE), CORN OIL, WHEAT GLUTEN, CONTAINS LESS THAN 2% OF THE FOLLOWING: CARAMEL COLOR, METHYLCELLULOSE, SOY PROTEIN, DRIED ONION, CHEESE POWDER (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES], CREAM, SALT, SODIUM PHOSPHATE, LACTIC ACID), SALT, NATURAL FLAVOR (NON-MEAT), HYDROLYZED SOY PROTEIN, DISODIUM INOSINATE AND DISODIUM GUANYLATE, SESAME OIL, SPICES AND HERBS, DRIED GARLIC, MANNITOL, YEAST EXTRACT

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Sesame

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest frozen meats in the US

More from Boca

Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  2. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “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

  11. 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

  12. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  13. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

  14. 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

  15. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  16. 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

  17. 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

  18. 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