/ / Freeze Dried Gelato - Ube Purple Yam

Freeze Dried Gelato - Ube Purple Yam

Contains artificial flavor and colors

Ube-flavored gelato is freeze-dried into a crisp, shelf-stable dessert. It contains several gums, artificial flavor and food colors, and sodium benzoate.

Seed-oil freeNo artificial dyesNo natural flavorsNo added nitritesNo phosphatesNo gluten ingredientsVegetarianContains dairyContains corn
$7.99 1oz · lowest price at Arctic Farms
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: Milk, Cream, Sugar, Nonfat Milk, Locust Bean Gum, Guar Gum, Carrageenan, Mono And Diglycerides, Natural And Artificial Ube Flavor, Water, Propylene Glycol, Alcohol, Xanthan Gum, Citric Acid, Sodium Benzoate, Cornstarch, Blue Food Color, Red Food Color
42 / 100
Poor Scored automatically
Weighted as snacks, sweets, dessertsLow confidence · Scored on 3 of 11 inputs, 2 claims verified
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 30%50
Ingredients · counts 30%42
Processing · counts 25%25
Sourcing · counts 5%40
Transparency · counts 10%65
Why it scores 42
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 42 · Sugar, 3rd ingredient (added sugar, −20); Benzoates (sodium benzoate, benzoic acid) (additive, −10); Carrageenan (additive, −10); 3 more
Processing 25 · Gums, emulsifiers, flavoring, preservatives and food colors
Sourcing 40 · The brand says it is sourced at peak season; ingredient origins aren't stated
Transparency 65 · Complete ingredient list, but no specific ingredient origin or farming claims
Artificial flavor and food colors
Carrageenan and gums
Sodium benzoate
Evidence behind the Ingredients deductions
Strong evidence−20 for sugar
Varies by additive−38 for benzoates, carrageenan, artificial flavours and 2 more
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Milk Cream Sugar Nonfat Milk Locust Bean Gum Guar Gum Carrageenan Mono And Diglycerides Natural And Artificial Ube Flavor Water Propylene Glycol Alcohol Xanthan Gum Citric Acid Sodium Benzoate Cornstarch Blue Food Color Red Food Color
18 ingredients 5 to watch4 to avoid
Sourcing

Origin not disclosed on the product page.

Additives10 additives · 3 moderate risk
Benzoates (sodium benzoate, benzoic acid) (E210–E212)PreservativeModerate risk
Can form small amounts of benzene with vitamin C in drinks, and was part of the 2007 UK hyperactivity study mix.
Carrageenan (E407)ThickenerModerate risk
Caused gut inflammation in some animal and cell studies; EFSA (2018) kept it approved but asked for more data.
Artificial flavoursFlavouringModerate risk
Undisclosed synthetic compounds; the FDA delisted seven synthetic flavours in 2018 after cancer findings in animals.
Mono- and diglycerides (E471)EmulsifierLimited risk
Can carry traces of trans fat; a 2023 French cohort study associated higher intake with heart disease.
Propylene glycol (E1520)CarrierLimited risk
Solvent for flavourings; considered safe in small amounts, with an acceptable daily intake set by EFSA.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Xanthan gum (E415)ThickenerNo risk
Made by fermentation; EFSA re-confirmed its safety in 2017, though large amounts can cause bloating.
Guar gum (E412)ThickenerNo risk
A fibre from guar beans; EFSA considers it safe at normal intakes.
Locust bean gum (E410)ThickenerNo risk
A fibre from carob seeds; EFSA found no safety concern in 2017.
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
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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