GoodSwap Get notified
Deutsche Küche Hearty Pea Soup
Photo: Open Food Facts contributors (CC BY-SA)

Food

Deutsche Küche Hearty Pea Soup

28 oz

Okay out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
Get GoodSwap

Why it scores 50

Deutsche Küche Hearty Pea Soup scores 50 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. 3 kinds of ultra-processing markers: Industrial additive classes found: flavoring, 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 soups

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

The Receipt

Hearty Pea Soup

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Artificial flavors
    Strong US dietary guidelines advise limiting foods with artificial flavors. [2][5]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−28

Processing

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

Nutrition per 100 g

  • Salt 0.7 g / 100 g
    Strong High in salt. [10]
  • Fiber 3.5 g / 100 g
    Strong A good source of fiber. [2]
subtotal−1
TOTAL 50Okay

100 − 50 = 50

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

GTIN 04099100124163 · 2026-08-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy67 kcal
Fat0.6 g
Carbohydrates11.4 g
Sugars1.2 g
Added sugars0.6 g
Fiber3.5 g
Protein4.3 g
Salt0.7 g

Serving: 1 cup (254 g)

Ingredients

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

WATER, PEAS, POTATOES, CARROTS, ONIONS, SALT, LEEKS, MODIFIED CORNSTARCH, ARTIFICIAL FLAVORINGS, CANOLA OIL, GUAR GUM, WHEAT FLOUR, SUGAR, SPICES, CITRIC ACID (ACIDIFIER).

Allergens and diets

Contains: Wheat, Gluten

May contain: Milk, Tree nuts, Soy, Egg, Fish, Crustaceans

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

More from Deutsche Küche

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 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

  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

  10. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  11. 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

  12. 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