Torani, Flavoring Syrup, Vanilla
The processing score reflects 8 ingredients, including artificial sweeteners, preservatives, emulsifiers or gums, plus 1 more we flag. No nutrient exceeds our high thresholds.

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* 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
3 listed · 2 flagged for reviewPURIFIED WATER, VANILLA EXTRACT WITH OTHER NATURAL FLAVORS, POTASSIUM SORBATE AND SODIUM BENZOATE (TO PRESERVE FRESHNESS,CITRIC ACID, XANTHAN GUM, SUCRALOSE (SPLENDA BRAND), ACESULFAME POTASSIUM.
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, Torani, Flavoring Syrup, Vanilla scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:
- Natural Flavors (Vanilla Extract With Other Natural Flavors): Despite being natural, these are highly processed extracts.
- Stabilizers & Gums (Potassium Sorbate And Sodium Benzoate To Preserve Freshness,Citric Acid, Xanthan Gum, Sucralose Splenda Brand , Acesulfame Potassium): Industrial stabilizers common in UPF.
Within Honey & Syrups, this product is more processed than about 83% of the 3,559 products we've analyzed.
Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.
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Less Processed Alternatives
Same category, with lower Processing Scores.
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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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