GoodSwap Get notified
Eat Meati Mushroom Root Protein Crispy Cutlets
Photo: Open Food Facts contributors (CC BY-SA)

Mushrooms and their products

Eat Meati Mushroom Root Protein Crispy Cutlets

9.5 oz/270 g

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains
Get GoodSwap

Why it scores 66

Eat Meati Mushroom Root Protein Crispy Cutlets scores 66 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 4 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavoring, industrial protein and thickener, stabilizer or gelling agent. Emerging
  3. Salt 1.1 g / 100 g: High in salt. Strong

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

Mushroom Root Protein Crispy Cutlets

START100

Ingredients

  • 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. [1][2]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
  • Potato protein
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [2]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
  • Sodium acid pyrophosphate
    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. [3]
  • Calcium 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. [3]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [2]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring, industrial protein and thickener, stabilizer or gelling agent. [2]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.1 g / 100 g
    Strong High in salt. [8]
  • Fiber 5.9 g / 100 g
    Strong A good source of fiber. [9]
  • Protein 12.6 g / 100 g
    Info A good source of protein. [9]
subtotal+1
TOTAL 66Good

100 − 34 = 66

GTIN 00810094940140 · 2026-06-05

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy141 kcal
Fat10.4 g
Saturated fat0.7 g
Trans fat0 g
Carbohydrates14.1 g
Sugars0 g
Added sugars0 g
Fiber5.9 g
Protein12.6 g
Salt1.1 g

Serving: 1 cutlet (125 g)

Ingredients

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

MEATI CUTLET (MUSHROOM ROOT, SALT, NATURAL FLAVOR, ACACIA GUM, OAT FIBER, CHICKPEA FLOUR), BATTER AND BREADING (RICE FLOUR, YELLOW CORN FLOUR, POTATO PROTEIN, SALT, XANTHAN GUM, BAKING SODA, DISODIUM DIPHOSPHATE, CALCIUM PHOSPHATE, SPICE, PAPRIKA, PAPRIKA EXTRACT), CANOLA OIL

Allergens and diets

Contains: Wheat, Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. 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

  4. 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

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. 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

  9. 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

  10. 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

  11. 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