Yasso Fudge Brownie Frozen Greek Yogurt Bars
Photo: Open Food Facts contributors (CC BY-SA)

Ice creams

Yasso Fudge Brownie Frozen Greek Yogurt Bars

414 mL

Score

Bad 15 out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils

Why it scores 15

Yasso Fudge Brownie Frozen Greek Yogurt Bars scores 15 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 20 points Corn syrup: An added sugar. Strong
  3. minus 18 points 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.

The Receipt

Fudge Brownie Frozen Greek Yogurt Bars

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Corn syrup minus 20 points
    Strong An added sugar. [1][2][3]
  • Invert sugar minus 10 points
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers minus 6 points
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [4]
subtotal−24

Nutrition per 100 g

  • Sugars 20 g / 100 g minus 11 points
    Strong Very high in sugar. [1]
subtotal−11

TOTAL 15Bad

100 − 85 = 15

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


GTIN 00851035003630 · 2026-07-27

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy154 kcal
Fat0.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates30.8 g
Sugars20 g
Added sugars15.4 g
Fiber1.5 g
Protein7.7 g
Salt0.3 g

Serving: 1 bar (65 g)

Ingredients

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

Nonfat milk, greek yogurt (nonfat milk, yogurt cultures), sugar, fudge swirl (tapioca syrup, water, invert sugar, coconut oil, corn starch, cocoa processed with alkali, cocoa, nonfat milk, salt, sunflower lecithin, natural flavors, citric acid), brownie dough (wheat flour, sugar, water, butter, cocoa processed with alkali, expeller pressed soybean oil, white rice flour, vanilla extract, sunflower lecithin, salt), milk protein concentrate, maltodextrin, dutch processed cocoa, locust bean gum, guar gum, soy lecithin.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

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

Always check the package: recipes change.

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  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. 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