Giant Eagle, Inc.
C
ProfileModerate
BANANA PUDDING SNACKS, BANANA
Puddings & Custards USVerified
Label Serving
92 g
Barcode
030034083588
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
moderate
Sugars
moderate
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.4/10
Nutrition Facts (per serving: 92 g)
Energy98kcal
Carbohydrates19.57g
Sugar11.96g
Added Sugar12g
Protein0g
Total Fat2.72g
Saturated Fat1.63g
Trans Fat0g
Cholesterol0mg
Fiber1.1g
Sodium136mg
Calcium22mg
Iron0mg
Potassium22mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (92 g) — the label's %RDA
Energy & macronutrients
Energy90 kcalLow5%
Total Fat2.5gLow3%
Saturated Fat1.5g7%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates18g7%
Total Sugars11gHigh22%
Added Sugars11gHigh22%
Dietary Fiber1.01g4%
Protein0g0%
Sodium125mg5%
Minerals
Potassium20mg<1%
Calcium20mg2%
Iron0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 11 researched · AI analyzing 3 more...Ingredients — as printed on the label
WATER, NON-FAT MILK, SUGAR, MODIFIED CORN STARCH, PALM OIL, LESS THAN 2% OF: BANANA PUREE, NATURAL AND ARTIFICIAL FLAVORS, SALT, SODIUM STEAROYL LACTYLATE, DISODIUM PHOSPHATE, ANNATTO (COLOR).
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Non-Fat Milk
Under Review
AI summary pending...3
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
4
Modified Corn Starch
E1422
No NotablesStabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability.
5
Palm Oil
Moderate
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
6
Banana Puree
Under Review
AI summary pending...7
Natural And Artificial Flavor
Synthetic
No Notablesflavour
8
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
9
Sodium Stearoyl Lactylate
E481
No NotablesEmulsifier, dough conditioner, and surfactant
10
Disodium Phosphate
E339
LowEmulsifier, texturizer, buffer, and anti-caking agent
11
Annatto (Color)
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
2 Non-Fat Milk | ?Under Review | — | AI summary pending... |
3 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
4 Modified Corn Starch E1422 | ✓No Notable Concerns | Stabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability. | Modified corn starch is widely utilized as a food stabilizer and is generally recognized as safe by major regulatory bodies. |
5 Palm Oil | ⚠Moderate Concern | Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods. | Palm oil is widely permitted and utilized for its stability, though consumption patterns high in its saturated fat content warrant moderation in accordance with standard dietary guidelines. |
6 Banana Puree | ?Under Review | — | AI summary pending... |
7 Natural And Artificial Flavor Synthetic | ✓No Notable Concerns | flavour | Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits. |
8 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
9 Sodium Stearoyl Lactylate E481 | ✓No Notable Concerns | Emulsifier, dough conditioner, and surfactant | Sodium Stearoyl Lactylate is widely permitted and utilized as an emulsifier within established regulatory safety thresholds. |
10 Disodium Phosphate E339 | ✓Low Concern | Emulsifier, texturizer, buffer, and anti-caking agent | Disodium phosphate is widely permitted in food production for texture and pH control, though total dietary phosphorus intake from all sources is monitored by health authorities for long-term physiological balance. |
11 Annatto (Color) | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.