Wells Enterprises, Inc.
C
ProfileModerate
NATURAL STRAWBERRY FLAVORED GOURMET FROZEN FRUIT BAR, NATURAL STRAWBERRY
Dairy & Eggs USVerified
Label Serving
120 g
Barcode
070640013845
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
moderate
Salt
low
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 →
4.4/10
Nutrition Facts (per serving: 120 g)
Energy108kcal
Carbohydrates26.67g
Sugar20g
Added Sugar19.2g
Protein0g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0.8g
Sodium8000mg
Calcium8mg
Iron0mg
Potassium50mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (120 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal6%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates32g12%
Total Sugars24gHigh48%
Added Sugars23gHigh46%
Dietary Fiber0.96g3%
Protein0g0%
Sodium9.6mgLow<1%
Minerals
Potassium60mg1%
Calcium9.6mg<1%
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
10 / 13 researched · AI analyzing 3 more...Ingredients — as printed on the label
WATER, STRAWBERRIES, SUGAR, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, CONTAINS 1% OR LESS OF NATURAL FLAVORS, STRAWBERRY ESSENCE, CITRIC ACID, GUAR GUM, CELLULOSE GUM, XANTHAN GUM, ASCORBIC ACID, ANNATTO EXTRACT AND BEET JUICE FOR COLOR.
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
3
Strawberries
No Notables
Flavour, natural colorant, nutritional fortification, and textural inclusion in diverse food products such as jams, yogurts, bakery items, and beverages.
4
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
5
High Fructose Corn Syrup
Moderate
sweetener
6
Contains 2% Or Less Of Natural Flavors
Under Review
AI summary pending...7
Guar Gum
E412
No NotablesStabilizer, thickener, emulsifier, and texturizer
8
Citric Acid
E330
No NotablesFlavour enhancer, acidity regulator, and preservative
9
Strawberry Essence
Under Review
AI summary pending...10
Xanthan Gum
E415
LowStabilizer, thickener, and emulsifier
11
Ascorbic Acid
E300
No NotablesAntioxidant, nutrient supplement, and dough conditioner
12
Cellulose Gum
E466
No NotablesThickener, stabilizer, emulsifier, and texture modifier
13
Annatto Extract And Beet Juice For 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 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
3 Strawberries | ✓No Notable Concerns | Flavour, natural colorant, nutritional fortification, and textural inclusion in diverse food products such as jams, yogurts, bakery items, and beverages. | Strawberries are a nutrient-dense whole fruit generally well-tolerated by the general population, with considerations limited to specific individual sensitivities. |
4 Corn Syrup | ⚠Moderate Concern | Sweetener, texturizer, humectant, and anti-crystallizing agent in food products. | Corn syrup provides readily available caloric energy and functional benefits in food preparation, though intake moderation aligns with broader dietary guidelines regarding refined carbohydrates. |
5 High Fructose Corn Syrup | ⚠Moderate Concern | sweetener | High fructose corn syrup functions as a nutritive sweetener, with intake guidelines aligning with broader recommendations for added sugars to support metabolic balance. |
6 Contains 2% Or Less Of Natural Flavors | ?Under Review | — | AI summary pending... |
7 Guar Gum E412 | ✓No Notable Concerns | Stabilizer, thickener, emulsifier, and texturizer | Guar gum is a widely utilized plant-derived stabilizer and thickter with established regulatory approval for standard dietary applications. |
8 Citric Acid E330 | ✓No Notable Concerns | Flavour enhancer, acidity regulator, and preservative | Citric acid is widely consumed naturally and commercially, generally recognized as safe for use in food production under standard regulatory guidelines. |
9 Strawberry Essence | ?Under Review | — | AI summary pending... |
10 Xanthan Gum E415 | ✓Low Concern | Stabilizer, thickener, and emulsifier | Xanthan gum is a widely accepted food stabilizer and thickener with a strong safety profile recognized by major regulatory bodies globally. |
11 Ascorbic Acid E300 | ✓No Notable Concerns | Antioxidant, nutrient supplement, and dough conditioner | Ascorbic acid is a widely recognized essential nutrient and antioxidant with an established safety profile for general consumption. |
12 Cellulose Gum E466 | ✓No Notable Concerns | Thickener, stabilizer, emulsifier, and texture modifier | Cellulose gum is widely recognized as safe by global regulatory bodies, functioning primarily as an inert texturizer with minimal systemic absorption. |
13 Annatto Extract And Beet Juice For 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.
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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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