/ / Gallon of Vermont Maple Syrup

Gallon of Vermont Maple Syrup

Made from Vermont maple sap boiled into syrup, with no other ingredients listed. The brand says it uses a wood fire to evaporate the sap.

Seed-oil freeNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesNo gums or thickeners
$75.00 Gallon · lowest price at Ackermann Maple Farm
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: Maple syrup
Product details
PackagingGlass bottlesGlass
“We bottle in glass bottles to better preserve the syrup, and to show off its natural beauty.” — the product page
86 / 100
Excellent Scored automatically
Weighted as sweeteners and spreadsHigh confidence · Scored on 11 of 11 inputs, 3 claims verified
Nutrition · counts 30%75
Ingredients · counts 25%100
Processing · counts 15%97
Sourcing · counts 20%80
Transparency · counts 10%78
Why it scores 86
Nutrition 75 · Typical for sweeteners and spreads; no added sugar per 100 g (typical values for maple syrup)
Ingredients 100 · Single ingredient: Maple syrup
Processing 97 · Single-ingredient syrup made by boiling maple sap
Sourcing 80 · Vermont origin stated; the brand says it uses wood-fired evaporation
Transparency 78 · Complete ingredient list with Vermont origin and production details
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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Better swapsCleaner pantry options that do the same job
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Ingredients
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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