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Nut Pods French Vanilla Almond + Coconut Creamer
Photo: Open Food Facts contributors (CC BY-SA)

Creamer

Nut Pods French Vanilla Almond + Coconut Creamer

Good out of 100 High confidence
  • Ultra-processed
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Why it scores 69

Nut Pods French Vanilla Almond + Coconut Creamer scores 69 out of 100 (Good) 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. 3 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavoring and thickener, stabilizer or gelling agent. Emerging
  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.

Better coffee creamers and half and half

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

The Receipt

French Vanilla Almond + Coconut Creamer

START100

Ingredients

  • 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. [1][2]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
  • Potassium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [3]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [2]
  • Gellan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [2]
subtotal−10.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [2]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring and thickener, stabilizer or gelling agent. [2]
subtotal−21
TOTAL 69Good

100 − 31.5 = 68.5 → 69

GTIN 00860521000107 · 2026-04-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy10 kcal
Fat1 g
Saturated fat0 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 1 portion (15 ml)

Ingredients

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

Water, coconut cream, almonds, natural flavors, acacia gum, dipotassium phosphate, sunflower lecithin, sea salt, gellan gum. Contains: Tree nuts (almonds, coconuts).

Allergens and diets

Contains: Tree nuts

  • Palm-oil-free

Always check the package: recipes change.

Healthiest creamer in the US

More from Nut Pods

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  4. 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

  5. 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