/ / Vermont Maple Syrup

Vermont Maple Syrup

Pure organic maple syrup from Vermont, made each year from spring sap. A single-ingredient sweetener for pancakes, marinades, or baking.

Seed-oil freeNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesNo gums or thickeners
$8.95 lowest price at Boston General Store
Price and stock checked Oct 30, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: 100% pure Vermont organic maple syrup
Product details
PackagingRecycled, recyclable, and compostable materialsRecyclableCompostableRecycled material
“They contain 90% post-consumer content, are curbside recyclable, and are compostable (though recycling is recommended over composting!).” — the brand’s shipping and store pages
85 / 100
Excellent Scored automatically
Weighted as sweeteners and spreadsHigh confidence · Scored on 11 of 11 inputs, 2 claims verified
Nutrition · counts 30%75
Ingredients · counts 25%100
Processing · counts 15%97
Sourcing · counts 20%78
Transparency · counts 10%78
Why it scores 85
Nutrition 75 · Typical for sweeteners and spreads; no added sugar per 100 g (typical values for maple syrup)
Ingredients 100 · Single ingredient: 100% pure Vermont organic maple syrup
Processing 97 · Single-ingredient maple syrup made from seasonal sap
Sourcing 78 · Organic and Vermont origin; made on a family-run farm
Transparency 78 · Complete ingredient list with organic and Vermont origin claims
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
100% pure Vermont organic maple syrup
1 ingredient 1 to watch
Sourcing

Origin not disclosed on the product page.

Additives1 additive · 1 limited risk
Honey or maple syrupSugarLimited risk
A less refined sweetener, but it still counts as added sugar in US and WHO guidance.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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