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Vanilla Grade a Milk

Processing Score
6.0Highly Processed
Nutrition Score
4/10Fair

The processing score reflects 7 ingredients, including artificial flavoring and emulsifiers or gums. No nutrient exceeds our high thresholds.

Data Updated
Oct 18, 2026
UPC
856599003515
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Nutrition Facts
Serving size240 ml
Amount per serving
Calories
200
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 100mg
4%
Total Carbohydrate 26g
9%
Dietary Fiber 0g
0%
Total Sugars 26g
Includes 15g Added Sugars
30%
Protein 7g
Calcium 270mg
21%
Iron 0mg
0%
Potassium 310mg
7%

* 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

7 listed · 5 flagged for review

WHOLE MILK, SUGAR, DEXTROSE, NATURAL & ARTIFICIAL FLAVOR, CARRAGEENAN, CARAMEL COLOR, VITAMIN D3.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Vanilla Grade a Milk scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Milk, this product is more processed than about 77% of the 4,301 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 Vanilla Grade a Milk'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.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar, Dextrose.

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 D3.

Fortification often compensates for processing losses.

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