Prima Frutta Blackcurrant fruit spread
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This fruit spread contains beneficial blackcurrants, which are rich in vitamin C and antioxidants, but it is heavily sweetened with refined sugar and glucose syrup. These sweeteners are highly processed and can contribute to health issues like obesity and diabetes when consumed in excess. The product's processing level and the presence of these sweeteners limit its healthfulness.
Key ingredients 5
BlackcurrantsGood
Blackcurrants are rich in vitamin C and antioxidants, which support immune function and reduce oxidative stress. They are a whole food ingredient with minimal processing. Their natural sugars are balanced by fiber, which can moderate blood sugar impact.
Benefits
High in vitamin C and antioxidants, which support immune health and may reduce inflammation.
Citric AcidNeutral
Citric acid is a natural preservative and flavor enhancer commonly used in food products. It is generally recognized as safe and is naturally found in citrus fruits. It helps to preserve the product and enhance its tart flavor.
Benefits
Acts as a preservative and flavor enhancer, contributing to product stability and taste.
PectinNeutral
Pectin is a natural gelling agent derived from fruits, used to thicken and stabilize jams and jellies. It is a soluble fiber that can aid in digestion. It is minimally processed and generally considered safe.
Benefits
Provides soluble fiber that can support digestive health and help maintain product texture.
SugarBad
Refined sugar is associated with increased risk of obesity, diabetes, and heart disease when consumed in excess. It is a highly processed ingredient with no nutritional benefits. Excessive sugar intake can lead to metabolic issues and dental problems.
Risks
High consumption of refined sugar can lead to weight gain, insulin resistance, and increased risk of chronic diseases.
Glucose SyrupBad
Glucose syrup is a highly processed sweetener that can contribute to rapid spikes in blood sugar levels. It is often used to enhance sweetness and texture in processed foods. Regular consumption may increase the risk of metabolic disorders.
Risks
May contribute to insulin resistance and increased risk of type 2 diabetes when consumed in large amounts.
Processing
Processed Foods
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