Ice Cream Bars

Why Does This Score Ultra-Processed?

In our analysis, Ice Cream Bars scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Corn-Based Sweeteners (High Fructose Corn Syrup, Corn Syrup): HFCS is a hallmark of ultra-processed foods.
• Artificial Flavors (Of: Artificial Flavor): Synthetic flavors indicate industrial food production.
• Other Additives (Propylene Glycol Monoesters): Miscellaneous additives generally indicate processing.
• Emulsifiers (Mono- And Diglycerides, Polysorbate 80, Soy Lecithin): Industrial emulsifiers indicate UPF.
• Stabilizers & Gums (Guar Gum, Cellulose Gum, Carrageenan): Industrial stabilizers common in UPF.

Within Ice Cream & Frozen Desserts, this product is more processed than about 38% of the 14,928 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Ice Cream Bars' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Processed Fruit ProductsUPF marker

In this product: Cocoa And Cocoa Processed With Alkali, Chocolate Liquor.

Concentrates and extracts indicate significant processing.

Natural FlavorsUPF marker

In this product: Natural Flavor.

Despite being natural, these are highly processed extracts.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Natural ColorsProcessing indicator

In this product: Caramel Color.

Natural sources but still indicate processing.

Synthetic VitaminsProcessing indicator

In this product: Vitamin A Palmitate. Coating Ingredients: Coconut Oil.

Fortification often compensates for processing losses.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.