Low Fat Ice Cream

Why Does This Score Ultra-Processed?

In our analysis, Low Fat Ice Cream scores Ultra-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 (Salt And Pectin, Microcrystalline Cellulose (Cellulose Gel), Cellulose Gum, +1 more): Industrial stabilizers common in UPF.
• Natural Flavors (Natural Flavor): Despite being natural, these are highly processed extracts.
• Emulsifiers (Mono- And Diglycerides): Industrial emulsifiers indicate UPF.

Within Ice Cream & Frozen Desserts, this product is more processed than about 38% of the 14,928 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 Low Fat Ice Cream'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: Caramel Swirls (Corn Syrup), Sugar, Liquid Sugar, Praline Pecans (Sugar, Pecans, Butter [Cream, Salt], Corn Syrup, Salt), and 1 more.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Natural ColorsProcessing indicator

In this product: Annatto Color.

Natural sources but still indicate processing.

Synthetic VitaminsProcessing indicator

In this product: Vitamin A Palmitate.

Fortification often compensates for processing losses.