Jamba Mango- A-Go-Go Fruit Flavored Snacks

Why Does This Score Highly Processed?

In our analysis, Jamba Mango- A-Go-Go Fruit Flavored Snacks scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Corn-Based Sweeteners (Corn Syrup): HFCS is a hallmark of ultra-processed foods.
• Stabilizers & Gums (Modified Corn Starch. Contains 2% Or Less Of: Fruit Pectin): Industrial stabilizers common in UPF.
• Natural Flavors (Natural Flavor): Despite being natural, these are highly processed extracts.
• Other Additives (Carnauba Wax.Adds A Trivial Amount Of Fat): Miscellaneous additives generally indicate processing.

Within Other Snacks, this product is more processed than about 33% of the 7,439 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 Jamba Mango- A-Go-Go Fruit Flavored Snacks' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Food AcidsProcessing indicator

In this product: Citric Acid, Malic Acid.

Common in both traditional and industrial foods.

MineralsProcessing indicator

In this product: Sodium Citrate, Potassium Citrate.

Added minerals often compensate for processing.

Synthetic VitaminsProcessing indicator

In this product: Vitamin C.

Fortification often compensates for processing losses.

Vegetable OilsProcessing indicator

In this product: Sunflower And/Or Canola Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Natural ColorsProcessing indicator

In this product: Color (Vegetable Juice, Turmeric Extract, Spirulina Extract, Fruit Juice, Annatto Extract).

Natural sources but still indicate processing.