
The Mochi Ice Cream Company
Label Serving
43 g
Barcode
070934997226
Data last verified: 1 Oct 2026
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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.
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
3.0/10
Health Score
Elevated
Concern Index
Calculation Pillars:
How we calculate this →Nutritional values transcribed from the product label. Actual values may vary.
Share of an average adult's daily allowance in one serving (43 g) — the label's %RDA
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.
Tap any row · FDA, USDA, EFSA, WHO
8 / 16 researched · AI analyzing 8 more...Ingredients — as printed on the label
ICE CREAM INGREDIENTS: MILK, CREAM, SUGAR, PUMPKIN SPICE PUREE (PUMPKIN PUREE, WATER, NATURAL FLAVORS, ANNATTO EXTRACT [COLOR], SALT, CINNAMON, NUTMEG, GINGER, CLOVE), CORN SYRUP, WHEY, GRAHAM CRACKER CRUMBS (PEA STARCH, NON-HYDROGENATED PALM OIL, BROWN RICE FLOUR, POTATO STARCH, BROWN SUGAR, SWEET RICE FLOUR, TAPIOCA STARCH, WATER, CANE SUGAR, TAPIOCA SYRUP, RICE BRAN, MOLASSES, SALT, SODIUM BICARBONATE, PEA PROTEIN, NATURAL FLAVOR, PEA FIBER, INULIN, SUNFLOWER LECITHIN, MONO-CALCIUM PHOSPHATE, MODIFIED CELLULOSE, GUAR GUM), NONFAT DRY MILK, ANNATTO EXTRACT (COLOR), STABILIZER (LOCUST BEAN GUM, GUAR GUM). MOCHI DOUGH INGREDIENTS: SUGAR, WATER, SWEET RICE FLOUR, EGG WHITES, TREHALOSE, CORN STARCH, ANNATTO EXTRACT (COLOR).
Contains allergens: Cream, Whey, Nonfat Dry Milk, Egg Whites
Sugar
Sweetener, texturizer, preservative, and browning agent
Cream
Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products.
Ice Cream Ingredients: Milk
Corn Syrup
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
Whey
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
Pumpkin Spice Puree
Nonfat Dry Milk
Protein fortification, texture enhancement, moisture binding, and shelf-life extension in baked goods, confections, and dairy beverages.
Annatto Extract
Graham Cracker Crumbs
Water
solvent, moisture retention agent, beverage base, thermal transfer medium
Sweet Rice Flour
Stabilizer (Locust Bean Gum, Guar Gum). Mochi Dough Ingredients: Sugar
Egg Whites
Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products.
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
Trehalose
Annatto Extract Color
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
2 Cream Allergen | ⚠Moderate Concern | Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products. | Cream is a natural dairy fat high in calories and saturated fatty acids, requiring consideration within daily energy and lipid intake goals. |
3 Ice Cream Ingredients: Milk | ?Under Review | — | AI summary pending... |
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 Whey Allergen | ✓No Notable Concerns | Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing. | Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance. |
6 Pumpkin Spice Puree | ?Under Review | — | AI summary pending... |
7 Nonfat Dry Milk Allergen | ✓No Notable Concerns | Protein fortification, texture enhancement, moisture binding, and shelf-life extension in baked goods, confections, and dairy beverages. | Nonfat dry milk is a standard dairy derivative providing essential nutrients, though it requires allergen labeling for individuals sensitive to milk proteins. |
8 Annatto Extract | ?Under Review | — | AI summary pending... |
9 Graham Cracker Crumbs | ?Under Review | — | AI summary pending... |
10 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. |
11 Sweet Rice Flour | ?Under Review | — | AI summary pending... |
12 Stabilizer (Locust Bean Gum, Guar Gum). Mochi Dough Ingredients: Sugar | ?Under Review | — | AI summary pending... |
13 Egg Whites Allergen | ✓No Notable Concerns | Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products. | Egg whites are a standard protein source, though clear allergen labeling is mandated for sensitive populations. |
14 Corn Starch INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
15 Trehalose | ?Under Review | — | AI summary pending... |
16 Annatto Extract Color | ?Under Review | — | AI summary pending... |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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