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Halo Top Strawberry halo top
Photo: Open Food Facts contributors (CC BY-SA)

Ice cream tubs

Halo Top Strawberry halo top

1 pint

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains sugar alcohols
  • Contains emulsifiers studied for gut effects
  • No synthetic dyes
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Why it scores 33

Halo Top Strawberry halo top scores 33 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. 7 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, color (added), humectant, industrial protein, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. Emerging

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

Better ice cream

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

The Receipt

Strawberry halo top

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Erythritol
    Strong A 2023 study linked higher blood erythritol to cardiovascular events and found it increased clotting activity; long-term safety studies are warranted. [4][5]
  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [6][7][8][9]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [10]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
  • Glycerin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [10]
  • Microcrystalline cellulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [10]
  • Stevia (steviol glycosides)
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [11][2]
subtotal−41

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, color (added), humectant, industrial protein, non-nutritive sweetener, sugar alcohol (polyol) and thickener, stabilizer or gelling agent. [10]
subtotal−26

Nutrition per 100 g

  • Sugars 8.1 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 1.2 g / 100 g
    Strong Contains some saturated fat. [12]
  • Fiber 6.9 g / 100 g
    Strong A good source of fiber. [2]
subtotal0
TOTAL 33Poor

100 − 67 = 33

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

GTIN 00858089003074 · 2026-06-07

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy103 kcal
Fat2.3 g
Saturated fat1.2 g
Trans fat0 g
Carbohydrates24.1 g
Sugars8.1 g
Added sugars3.4 g
Fiber6.9 g
Protein6.9 g
Salt0.3 g

Serving: 0.66 cup (85 g)

Ingredients

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

ULTRAFILTERED SKIM MILK*, SKIM MILK, STRAWBERRIES, ERYTHRITOL, SOLUBLE CORN FIBER, SUGAR, CREAM, VEGETABLE GLYCERINE, EGG YOLKS, INULIN, CONTAINS 1% OR LESS OF CELLULOSE GEL, CELLULOSE GUM, SEA SALT, VITAMIN A PALMITATE, STEVIA LEAF EXTRACT (REB M), BEET EXTRACT FOR COLOR.

Allergens and diets

Contains: Milk, Egg

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest ice cream tubs in the US

More from Halo Top

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. 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

  5. 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

  6. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  7. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  8. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  9. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  11. 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

  12. 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

  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

  15. 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

  16. 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