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OWYN Smooth vanilla
Photo: Open Food Facts contributors (CC BY-SA)

Beverages

OWYN Smooth vanilla

44.6 fl oz/1.32 L

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains seed oils
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Why it scores 39

OWYN Smooth vanilla scores 39 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 5 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavoring, industrial protein, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging

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

Smooth vanilla

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Pea protein
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [5][6][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. [9][4]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Monk fruit extract
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [10][2]
subtotal−30.5

Processing

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

Nutrition per 100 ml

  • Sugars 1.2 g / 100 ml
    Strong Contains some sugar. [1]
  • Energy 52 kcal / 100 ml
    Info Energy-dense for its volume. [2]
subtotal−7
TOTAL 39Poor

100 − 61.5 = 38.5 → 39

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

GTIN 00856461008778 · 2026-08-20

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 ml

Energy52 kcal
Fat2.1 g
Saturated fat0.3 g
Trans fat0 g
Carbohydrates2.4 g
Sugars1.2 g
Added sugars1.2 g
Fiber1.5 g
Protein6.1 g
Salt0.2 g

Serving: 11.15 fl oz (330 ml)

Ingredients

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

WATER, OWYN PROTEIN BLEND (PEA PROTEIN, ORGANIC PUMPKIN SEED PROTEIN, ORGANIC FLAX OIL), VEGETABLE FIBER, ORGANIC CANE SUGAR, SUNFLOWER OIL, NATURAL FLAVORS, SUNFLOWER LECITHIN, GUAR GUM, GREENS BLEND (BROCCOLI, SPINACH, KALE), MONK FRUIT EXTRACT, HIMALAYAN PINK SALT.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

More from OWYN

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. 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

  6. 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

  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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

  12. 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