Fork-Spilt Muffins
Processing Score
9.8Ultra-Processed
02.55.08.010+
Nutrition Score
7/10Excellent
The processing score reflects 29 ingredients, including preservatives, enriched flour or grain and emulsifiers or gums. No nutrient exceeds our high thresholds.
Nutrition Highlights
Little Or No Cholesterol ListedGood Protein Source
Data Updated
Oct 18, 2026
UPC
041497003419
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Nutrition Facts
Serving size57 g
Amount per serving
Calories
140
% Daily Value*
Total Fat 0.5g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 160mg
7%
Total Carbohydrate 29g
11%
Dietary Fiber 1g
4%
Total Sugars 1g
Includes 1g Added Sugars
2%
Protein 5g
Calcium 180mg
14%
Iron 1.7mg
9%
Potassium 100mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
22 listed · 7 flagged for reviewENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, DEGERMINATED YELLOW CORN MEAL, DEGERMINATED YELLOW CORN FLOUR, EACH OF THE FOLLOWING: SUGAR, SALT, CALCIUM PROPIONATE, VINEGAR, CELLULOSE FIBER, CALCIUM SULFATE, POTASSIUM SORBATE, CALCIUM CARBONATE, MONOCALCIUM PHOSPHATE, POLYDEXTROSE, CITRIC ACID, WHEAT FLOUR, GUAR GUM, ENZYMES, ASCORBIC ACID (DOUGH CONDITIONER), FUMARIC ACID, SODIUM FUMARATE.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
Why Does This Score Ultra-Processed?
In our analysis, Fork-Spilt Muffins scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:
- Chemical Preservatives (Potassium Sorbate): Synthetic preservatives are UPF indicators.
- Stabilizers & Gums (Cellulose Fiber, Guar Gum): Industrial stabilizers common in UPF.
- Industrial Enzymes (Enzymes): Industrial enzyme use indicates significant processing.
- Other Additives (Sodium Fumarate): Miscellaneous additives generally indicate processing.
Within Bread, this product is more processed than about 48% of the 11,494 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 Fork-Spilt Muffins' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- Industrial FermentationProcessing indicator
In this product: Yeast.
Industrial fermentation for additive production.
- Sugars & Natural SweetenersProcessing indicator
In this product: Each Of The Following: Sugar, Polydextrose.
Natural sugars acceptable in moderation, excessive amounts indicate UPF.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
- Natural PreservativesProcessing indicator
In this product: Calcium Propionate.
Natural sources but industrial application.
- MineralsProcessing indicator
In this product: Calcium Sulfate, Calcium Carbonate, Monocalcium Phosphate.
Added minerals often compensate for processing.
- Food AcidsProcessing indicator
In this product: Citric Acid, Fumaric Acid.
Common in both traditional and industrial foods.
- Synthetic VitaminsProcessing indicator
In this product: Ascorbic Acid (Dough Conditioner).
Fortification often compensates for processing losses.
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Less Processed Alternatives
Same category, with lower Processing Scores.
Similar Products
Same category, at a similar Processing level.
About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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