Flora Balsamic Vinegar Of Modena

Common questions

Is Flora Balsamic Vinegar Of Modena healthy?

Flora Balsamic Vinegar Of Modena scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This balsamic vinegar is considered ultra-processed due to the inclusion of caramel color, which is used to enhance appearance but may contain contaminants like 4-MEI.

How processed is Flora Balsamic Vinegar Of Modena?

Flora Balsamic Vinegar Of Modena is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Flora Balsamic Vinegar Of Modena's score?

In Scout's ingredient-by-ingredient analysis, Colorant: Caramel is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Flora Balsamic Vinegar Of Modena

Flora
60 Fair

Analysis updated June 2026 · How Scout scores

$35.00 · 16.9 fl oz · $35.00 / count
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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Flora's Distributors, Inc.
Category Condiments
Summary

This balsamic vinegar is considered ultra-processed due to the inclusion of caramel color, which is used to enhance appearance but may contain contaminants like 4-MEI. While the main ingredients, wine vinegar and cooked grape must, are typical for balsamic vinegar, the presence of an additive and the processing level limit its score. The product's processing level and the use of a colorant prevent it from achieving a higher rating.

Key ingredients 3

Wine Vinegar
Neutral

Wine vinegar is a fermented product that adds acidity and flavor to foods. It is made by fermenting wine, which can vary in quality and origin. While it provides flavor, it does not offer significant nutritional benefits.

Cooked Grape Must
Neutral

Cooked grape must is a concentrated grape juice used to add sweetness and complexity to balsamic vinegar. It is made by cooking down grape juice, which can concentrate sugars. While it enhances flavor, it does not provide substantial nutritional benefits.

Colorant: Caramel
Bad

Caramel color is a widely used food coloring that can be produced through the controlled heat treatment of carbohydrates. It is often used to enhance the appearance of foods but does not contribute to nutritional value. Some forms of caramel color may contain contaminants like 4-MEI, which have raised health concerns.

Risks

Potential risks include the presence of contaminants such as 4-MEI, which may be a carcinogen.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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