Vegetable Vietnamese Pho

Why Does This Score Highly Processed?

In our analysis, Vegetable Vietnamese Pho scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Natural Flavors (Flavor, Natural Flavor): Despite being natural, these are highly processed extracts.
• Flavor Enhancers (Disodium Inosinate, Disodium Guanylate): Industrial flavor enhancement common in UPF.

Within Boxed Dinners & Sides, this product is more processed than about 25% of the 4,145 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 Vegetable Vietnamese Pho's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Industrial FermentationProcessing indicator

In this product: Yeast Extract.

Industrial fermentation for additive production.

Sugars & Natural SweetenersProcessing indicator

In this product: Fish Powder (Anchovy, Salt, Cane Sugar).

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Anti-Caking AgentsProcessing indicator

In this product: Silicon Dioxide (Added To Prevent Caking).

Common in powdered processed foods.

Food AcidsProcessing indicator

In this product: Lactic Acid.

Common in both traditional and industrial foods.

Natural ColorsProcessing indicator

In this product: Natural Caramel Color.

Natural sources but still indicate processing.

Vegetable OilsProcessing indicator

In this product: Green Onion Oil, Canola Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.