Remedy Organics Berry Immunity 100% Plant Based Shake
Photo: Open Food Facts contributors (CC BY-SA)

Almond-based drinks

Remedy Organics Berry Immunity 100% Plant Based Shake

12 fl oz

Score

Poor 35 out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Seed-oil free

Why it scores 35

Remedy Organics Berry Immunity 100% Plant Based Shake scores 35 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Coconut sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 6 points 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.

The Receipt

Berry Immunity 100% Plant Based Shake

START100

Ingredients

  • Coconut sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Pea protein minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors minus 2.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][4]
  • Gum arabic (acacia) minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Gellan gum minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Sunflower lecithin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Guar gum minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Monk fruit extract minus 0.5 points
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [6][2]
subtotal−30.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers minus 6 points
    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 2 g / 100 ml minus 6 points
    Strong High in sugar. [1]
  • Saturated fat 2 g / 100 ml minus 1 points
    Strong Contains some saturated fat. [7]
  • Energy 48 kcal / 100 ml minus 4 points
    Info Energy-dense for its volume. [2]
subtotal−11

TOTAL 35Poor

100 − 65.5 = 34.5 → 35

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


GTIN 00859539007079 · 2026-02-01

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 ml

Energy48 kcal
Fat2.3 g
Saturated fat2 g
Carbohydrates3.1 g
Sugars2 g
Added sugars1.4 g
Fiber0.3 g
Protein2.8 g
Salt0.1 g

Serving: 1 bottle (12 fl oz)

Ingredients

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

ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), ORGANIC PEA PROTEIN, ORGANIC STRAWBERRY, ORGANIC COCONUT SUGAR, ORGANIC NATURAL FLAVOR, ORGANIC FRUIT AND VEGETABLE JUICE (FOR COLOR), ORGANIC COCONUT OIL, ORGANIC GUM ACACIA, GELLAN GUM, ORGANIC SUNFLOWER LECITHIN, ORGANIC CAMU CAMU POWDER, ORGANIC MCT OIL, ORGANIC DRAGON FRUIT, VITAMIN BLEND (CALCIUM DERIVED FROM SEAWEED, VITAMIN D), ORGANIC LION'S MANE MUSHROOM EXTRACT, ORGANIC MACA, SEA SALT, GUAR GUM, ORGANIC ELDERBERRY POWDER, ORGANIC ECHINACEA, ORGANIC MONK FRUIT, ORGANIC PREBIOTIC POWDER (DERIVED FROM TAPIOCA)

Allergens and diets

Contains: Tree nuts

  • Vegan
  • Vegetarian

Always check the package: recipes change.

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. 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

  6. 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

  7. 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

  8. 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