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Fairlife High Quality Protein
Photo: Open Food Facts contributors (CC BY-SA)

Protein shakes

Fairlife High Quality Protein

11.5 fl oz (340 mL)

Excellent out of 100 High confidence
  • Contains non-nutritive sweeteners
  • Contains emulsifiers studied for gut effects
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Why it scores 84

Fairlife High Quality Protein scores 84 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Cellulose gum (carboxymethylcellulose): In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. Strong
  2. Acesulfame potassium (Ace-K): In the NutriNet-Santé cohort, acesulfame-K intake was associated with higher cancer risk; cause and effect is not established. Strong
  3. Sucralose: In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. Strong

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

The Receipt

High Quality Protein

START100

Ingredients

  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [1][2][3][4]
  • Acesulfame potassium (Ace-K)
    Strong In the NutriNet-Santé cohort, acesulfame-K intake was associated with higher cancer risk; cause and effect is not established. [5][6][7][8]
  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [9][10][11][7][8]
  • 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. [12][13]
  • Microcrystalline cellulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [13]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [13]
subtotal−16.5
TOTAL 84Excellent

100 − 16.5 = 83.5 → 84

GTIN 00811620022118 · 2026-10-06

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy44 kcal
Fat0.7 g
Saturated fat0.4 g
Trans fat0 g
Carbohydrates1.2 g
Sugars0.6 g
Added sugars0 g
Fiber0.3 g
Protein8.8 g
Salt0 g

Serving: 1 bottle (340 g)

Ingredients

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

Filtered water, grade A milk protein concentrate, less than 1% of: alkalized cocoa, natural flavors, cellulose gel, cellulose gum, salt, acesulfame potassium, sucralose, lactase enzyme, soy lecithin, vitamin A palmitate, vitamin D3.

Allergens and diets

Contains: Milk, Soy, Gluten

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

Always check the package: recipes change.

Packaging

Pet 1 polyethylene terephthalate

Context only: no points in v1.

Healthiest protein shakes in the US

More from Fairlife

Sources

  1. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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

  2. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  3. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  4. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “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

  5. Artificial sweeteners and cancer risk: Results from the NutriNet-Santé population-based cohort study

    PLOS Medicine · Mar 24, 2022 · Peer-reviewed

    “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

  6. Re-evaluation of acesulfame K (E 950) as food additive (plain language summary)

    European Food Safety Authority · Apr 30, 2025 · Agency assessment

    “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

  7. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “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

  8. 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

  9. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  10. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  11. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “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

  12. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org