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Olly Goodbye Stress
Photo: Open Food Facts contributors (CC BY-SA)

Dietary supplements

Olly Goodbye Stress

42 ct

Good out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 73

Olly Goodbye Stress scores 73 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Natural flavors: "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. Info

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

The Receipt

Goodbye Stress

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][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. [4][5]
  • Pectin
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Carnauba wax
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−27
TOTAL 73Good

100 − 27 = 73

GTIN 00858158005701 · 2026-06-06

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Added sugars77.3 g

Serving: 2 Gummies

Ingredients

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

Glucose Syrup, Sugar, Water, Gelatin, Natural Flavor, Citric Acid, Fruit and Vegetable Juice (Color), Pectin, Vegetable Oil (coconut, canola), Carnauba Wax (to prevent sticking)

Allergens and diets

Contains: Tree nuts

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

More from Olly

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. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org