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Puddings

Wayfare Dairy Free Chocolate Pudding

16 oz/454 g

Okay out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 43

Wayfare Dairy Free Chocolate Pudding scores 43 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 3 kinds of ultra-processing markers. Strong
  3. Sugars 13.3 g / 100 g: High in sugar. Strong

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

Better pudding and gelatin

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

The Receipt

Dairy Free Chocolate Pudding

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • 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. [4][5]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Safflower oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
subtotal−29.5

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 3 kinds of ultra-processing markers. [5]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring and thickener, stabilizer or gelling agent. [5]
subtotal−21

Nutrition per 100 g

  • Sugars 13.3 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 1.8 g / 100 g
    Strong Contains some saturated fat. [10]
  • Salt 0.5 g / 100 g
    Strong Contains some salt. [11]
subtotal−7
TOTAL 43Okay

100 − 57.5 = 42.5 → 43

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

GTIN 00845681001683 · 2026-07-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy115 kcal
Fat2.7 g
Saturated fat1.8 g
Trans fat0 g
Carbohydrates19.5 g
Sugars13.3 g
Added sugars12.4 g
Fiber2.7 g
Salt0.5 g

Serving: 1 unit (113 g)

Ingredients

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

WAYFARE DAIRY FREE BASE (WATER, BUTTER BEANS, OATS), ORGANIC CANE SUGAR, COCOA POWDER, COCONUT OIL, NATURAL FLAVOR, GUM ARABIC, SEA SALT, SUNFLOWER LECITHIN, SUNFLOWER AND/OR SAFFLOWER OIL, KONJAC ROOT POWDER, CALCIUM CITRATE.

Allergens and diets

Contains: Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest puddings in the US

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. 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

  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. 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

  11. 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