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Lily's Dark Chocolate Style Baking Chips
Photo: Open Food Facts contributors (CC BY-SA)

Dark chocolate drops

Lily's Dark Chocolate Style Baking Chips

255 g

Okay out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • Contains non-nutritive sweeteners
  • Contains sugar alcohols
  • Contains palm oil
  • Seed-oil free
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Why it scores 52

Lily's Dark Chocolate Style Baking Chips scores 52 out of 100 (Okay) 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. Saturated fat 21.4 g / 100 g: Very high in saturated fat. Strong
  3. Erythritol: A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. Strong

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

Better baking chips

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

The Receipt

Dark Chocolate Style Baking Chips

START100

Ingredients

  • Erythritol
    Strong A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. [1][2]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [3]
  • Isomalt
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [4][5]
  • Palm kernel oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [6][7][8]
  • Stevia (steviol glycosides)
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [9][10]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [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. [11][3]
subtotal−17.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [3]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, emulsifier, flavoring, non-nutritive sweetener and sugar alcohol (polyol). [3]
subtotal−24

Nutrition per 100 g

  • Saturated fat 21.4 g / 100 g
    Strong Very high in saturated fat. [6]
  • Energy 357 kcal / 100 g
    Info Energy-dense for its weight. [10]
  • Fiber 21.4 g / 100 g
    Strong A good source of fiber. [10]
subtotal−7
TOTAL 52Okay

100 − 48.5 = 51.5 → 52

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [12]

GTIN 00856481003180 · 2026-05-18

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy357 kcal
Fat32.1 g
Saturated fat21.4 g
Trans fat0 g
Carbohydrates57.1 g
Sugars0 g
Added sugars0 g
Fiber21.4 g
Protein7.1 g
Salt0 g

Serving: 1 tbsp. (14 g)

Ingredients

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

UNSWEETENED CHOCOLATE, ERYTHRITOL, CHICORY ROOT FIBER, SOLUBLEDORN FIBER, ISOMALT**, COCOA, COCOA BUTTER, BLEND OF PALM KERNEL AND PALM OILS, 2% OR LESS OF: STEVIA EXTRACT, LECITHIN (SUNFLOWER), NATURAL FLAVOR

Allergens and diets

May contain: Milk, Soy

  • Vegan
  • Vegetarian
  • Not palm-oil-free

Always check the package: recipes change.

More from Lily's

Sources

  1. The artificial sweetener erythritol and cardiovascular event risk

    Nature Medicine · March 2023 · Peer-reviewed

    “Our findings reveal that erythritol is both associated with incident MACE risk and fosters enhanced thrombosis. Studies assessing the long-term safety of erythritol are warranted.”

    doi.org

  2. Re-evaluation of erythritol (E 968) as a food additive (plain language summary)

    European Food Safety Authority · Dec 20, 2023 · Agency assessment

    “In all groups of people, both acute and chronic exposure to erythritol is above the newly set ADI.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  5. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

  6. 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

  7. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  8. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  9. 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

  10. 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

  11. 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

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  13. 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

  14. 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