Sweetzels Cookies, Inc.
D
ProfileConcern
SWEETZELS, SPICED MINI CREMES
Bakery & Breads USVerified
Label Serving
28 g
Barcode
073406710026
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
high
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.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
3.9/10
Health Score
Nutrition Facts (per serving: 28 g)
Energy129.92kcal
Carbohydrates20g
Sugar9g
Protein1g
Total Fat5g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium59.92mg
Calcium0mg
Iron0.72mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal6%
Total Fat5g6%
Saturated Fat2g10%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates20g7%
Total Sugars9g18%
Dietary Fiber0g0%
Protein1g2%
Sodium60mgLow3%
Minerals
Calcium0mg0%
Iron0.72mg4%
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 / 12 researched · AI analyzing 2 more...Ingredients — as printed on the label
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE SHORTENING (INTERESTERFIED SOYBEAN OIL AND HYDROGENATED SOYBEAN OIL), HIGH FRUCTOSE CORN SYRUP, DEXTROSE, 2% OR LESS OF: CARAMEL COLOR, SPICES, LEAVENING AGENTS (SODIUM BICARBONATE, AMMONIUM BICARBONATE), SOY LECITHIN, SALT, CORN STARCH, NATURAL & ARTIFICIAL FLAVORS.
Contains allergens: Enriched Flour
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
3
Shortening
Moderate
Texture modifier, fat source, and structural agent in baking and confectionery.
4
High Fructose Corn Syrup
Moderate
sweetener
5
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
6
2% Or Less Of: Caramel Color
Under Review
AI summary pending...7
Spices
No Notables
Flavour and aroma enhancement
8
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
9
Leavening Agent
No Notables
Texturizing agent / Leavening
10
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
11
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
12
Natural & Artificial Flavors
Under Review
AI summary pending...| 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 Enriched Flour Allergen | ✓Low Concern | Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods | Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness. |
3 Shortening | ⚠Moderate Concern | Texture modifier, fat source, and structural agent in baking and confectionery. | Shortening contributes dietary fats that require mindful consumption in line with overall nutritional intake guidelines regarding saturated and trans fats. |
4 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. |
5 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
6 2% Or Less Of: Caramel Color | ?Under Review | — | AI summary pending... |
7 Spices | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
8 Soy Lecithin E322 | ✓Low Concern | Emulsifier, stabilizer, and releasing agent | Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies. |
9 Leavening Agent | ✓No Notable Concerns | Texturizing agent / Leavening | Leavening agents are standard food ingredients used to create texture in baked products, with regulatory status permitting standard culinary and industrial applications. |
10 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. |
11 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. |
12 Natural & Artificial Flavors | ?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.