Ice creams
Yasso Fudge Brownie Frozen Greek Yogurt Bars
414 mL
Score
- 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:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Corn syrup: An added sugar. Strong
- 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.
Better ice cream bars and frozen treats
-
Zero Sugar Greek Yogurt Bars Clio No added sugars · No seed oils Score 55 out of 100 , 40 points higher -
Chocolate Fudge Goodpop · 260 g No seed oils · No sugar Score 68 out of 100 , 53 points higher -
Organic fudge bars Traditions · 14*88 mL No seed oils · No corn syrup Score 54 out of 100 , 39 points higher -
Pineapple Coconut Frozen Greek Yogurt Bars Yasso No seed oils · No corn syrup Score 40 out of 100 , 25 points higher -
Fudge Bars 365 Whole Foods · 10 fl oz/296 mL No seed oils · No corn syrup Score 45 out of 100 , 30 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Fudge Brownie Frozen Greek Yogurt Bars
Ingredients
- Sugar minus 20 points
- Corn syrup minus 20 points
- Invert sugar minus 10 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 g
- Sugars 20 g / 100 g minus 11 points
100 − 85 = 15
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 154 kcal |
|---|---|
| Fat | 0.8 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 30.8 g |
| Sugars | 20 g |
| Added sugars | 15.4 g |
| Fiber | 1.5 g |
| Protein | 7.7 g |
| Salt | 0.3 g |
Serving: 1 bar (65 g)
Ingredients
- Nonfat milk
- greek yogurt (nonfat milk, yogurt cultures)
- sugar (high concern)
- 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) (moderate concern)
- 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
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
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org