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Glaceau Essential electrolyte enhanced water w vitamins
Photo: Open Food Facts contributors (CC BY-SA)

Waters

Glaceau Essential electrolyte enhanced water w vitamins

20 fl oz 591 mL

Bad out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains sugar alcohols
  • No synthetic dyes
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Why it scores 12

Glaceau Essential electrolyte enhanced water w vitamins scores 12 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Fructose: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Better flavored and vitamin water

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

The Receipt

Essential electrolyte enhanced water w vitamins

START100

Ingredients

  • Fructose
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Potassium 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. [4]
  • 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. [5][6]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Glycerol ester of rosin (ester gum)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Sorbitol
    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. [7][8]
subtotal−48

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, industrial sugar or starch hydrolysate, modified starch, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [6]
subtotal−26

Nutrition per 100 ml

  • Sugars 5.4 g / 100 ml
    Strong Very high in sugar. [1]
  • Energy 20 kcal / 100 ml
    Info Energy-dense for its volume. [2]
subtotal−14
TOTAL 12Bad

100 − 88 = 12

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

GTIN 00786162040008 · 2026-08-19

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 ml

Energy20 kcal
Fat0 g
Saturated fat0 g
Carbohydrates5.6 g
Sugars5.4 g
Added sugars4.6 g
Fiber1.3 g
Protein0 g
Salt0 g

Serving: 1 serving (591 g)

Ingredients

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

REVERSE OSMOSIS WATER, CRYSTALLINE FRUCTOSE, CANE SUGAR, LESS THAN 0.5% OF: CITRIC ACID, POTASSIUM PHOSPHATE AND CALCIUM LACTATE AND MAGNESIUM LACTATE (ELECTROLYTE SOURCES),NATURAL FLAVORS, VITAMIN C (ASCORBIC ACID), GUM ACACIA, VITAMIN B3 (NIACINAMIDE), VITAMIN E (ALPHA-TOCOPHERYL ACETATE), VITAMIN B5 (CALCIUM PANTOTHENATE), GLYCEROL ESTER OF ROSIN, VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B12 (CYANOCOBALAMIN), BETA-CAROTENE, MODIFIED FOOD STARCH, SORBITOL.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Healthiest waters in the US

More from Glaceau

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 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

  5. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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

  8. 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

  9. 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

  10. 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