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OWYN Pro Elite Dairy-Free Protein
Photo: Open Food Facts contributors (CC BY-SA)

Food

OWYN Pro Elite Dairy-Free Protein

Good out of 100 High confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains seed oils
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Why it scores 66

OWYN Pro Elite Dairy-Free Protein 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. 5 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavoring, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging
  3. Protein blend (unspecified): An ingredient typical of ultra-processed foods (NOVA group 4). Info

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

Better protein shakes

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

The Receipt

OWYN Pro Elite Dairy-Free Protein

START100

Ingredients

  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Gellan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • 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. [6][1]
  • Monk fruit extract
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [7][8]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. [1]
subtotal−24

Nutrition per 100 g

  • Protein 9.7 g / 100 g
    Info A good source of protein. [8]
subtotal+2
TOTAL 66Good

100 − 34.5 = 65.5 → 66

GTIN 00856461008679 · 2026-08-27

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy61 kcal
Fat2.1 g
Saturated fat0.3 g
Trans fat0 g
Carbohydrates0.9 g
Sugars0 g
Added sugars0 g
Fiber0.9 g
Protein9.7 g
Salt0.2 g

Serving: 1 Bottle (11.15 fl oz)

Ingredients

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

Water, OWYNTM Protein Blend ( Protein, Organic Pumpkin Seed Protein, Flaxseed Oil), Pea Fiber, Sunflower Oil, Sunflower Lecithin, Gellan Gum/acacia Gum Blend, Guar Gum, Natural Vanilla Flavor, Natural Flavor, Monk Fruit Extract, Himalayan Pink Sea Salt, Greens Blend (Spinach, Kale, Broccoli)

Allergens and diets

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Tetra prisma aseptic

Context only: no points in v1.

More from OWYN

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. 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

  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. 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

  10. 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