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Bake Shop Croissant mini pastry
Photo: Open Food Facts contributors (CC BY-SA)

Butter croissants

Bake Shop Croissant mini pastry

284 g 12 count

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains palm oil
  • Contains artificial flavors
  • No synthetic dyes
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Why it scores 41

Bake Shop Croissant mini pastry scores 41 out of 100 (Okay) 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: color (added), emulsifier, flavoring, industrial fat, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging

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

Better croissants, sweet rolls and pastries

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

The Receipt

Croissant mini pastry

START100

Ingredients

  • 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]
  • Margarine
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [6][7][8]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [13][14][5]
  • Potassium sorbate
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [15][16]
  • Artificial flavors
    Strong US dietary guidelines advise limiting foods with artificial flavors. [2][17]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [18]
subtotal−33

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, industrial fat, industrial protein, modified starch and thickener, stabilizer or gelling agent. [5]
subtotal−26
TOTAL 41Okay

100 − 59 = 41

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

GTIN 04099100042511 · 2026-02-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Added sugars3.5 g

Ingredients

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

enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, butter (cream, natural flavor), margarine (palm oil, water, soybean oil, sugar, soy lecithin, mono and diglycerides, potassium sorbate, citric acid, artificial butter flavor, beta carotene [colori, vitamin a palmitate added), sugar,contains 2% or less of each: yeast, nonfat milk, salt,food starch - modified, dough conditioner (wheat 2% gluten, xanthan gum, ascorbic acid,enzymes), 3% calcium propíonate, natural cts rox, 1 (24g) value* 6% 13% 4% and artificial flavors, contains: wheat, milk, and %soy, manufactured in a facilitythat handles eggs, pecans, and walnuts, 3%

Allergens and diets

Contains: Milk, Tree nuts, Soy, Wheat, Gluten, Egg

  • Not vegan
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

More from Bake Shop

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. 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. 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

  10. 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

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. 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

  14. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  15. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  16. 21 CFR 182.3640 Potassium sorbate

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

    ecfr.gov

  17. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

  18. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  19. 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

  20. 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

  21. 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

  22. 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