Vietnamese-Style Soup Bowl

Why Does This Score Ultra-Processed?

In our analysis, Vietnamese-Style Soup Bowl scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Modified Starches (Modified Tapioca Starch): Chemical modification is a hallmark of UPF.
• Natural Flavors (Natural Flavor): Despite being natural, these are highly processed extracts.
• Stabilizers & Gums (Xanthan Gum. Toppings: Freeze Dried Green Onion): Industrial stabilizers common in UPF.

Within Soup & Chili, this product is more processed than about 64% of the 7,596 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 Vietnamese-Style Soup Bowl'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.

Food AcidsProcessing indicator

In this product: Lactic Acid. Soup Base: Water.

Common in both traditional and industrial foods.

Sugars & Natural SweetenersProcessing indicator

In this product: Dextrose, Vegetable Soup Base (Vegetables [Carrots, Celery, Onion], Cane Sugar, Yeast Extract, Salt, Water, Onion Powder, Corn Starch, Garlic Powder, Soybeans, Potatoes, Natural Flavor, Spices, Alcohol), Molasses, Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Vegetable OilsProcessing indicator

In this product: *Expeller-Pressed Canola Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Industrial FermentationProcessing indicator

In this product: Yeast Extract.

Industrial fermentation for additive production.

MineralsProcessing indicator

In this product: Potassium Carbonate.

Added minerals often compensate for processing.