Mrs. Butterworth's Original Pancake Syrup
Summary
Mrs. Butterworth's Original Pancake Syrup scores 3/100. High Fructose Corn Syrup is the very first ingredient, followed by corn syrup — two forms of heavily refined sugar before anything else. Contains zero maple syrup. Also includes caramel color, artificial flavors, sodium benzoate and potassium sorbate (dual preservatives), mono- and diglycerides (industrial emulsifiers potentially containing trans fats), and sodium hexametaphosphate. A textbook NOVA 4 ultra-processed product disguised as a breakfast staple.
At a glance
Key ingredients 8
High Fructose Corn SyrupVery Bad
First ingredient. Heavily processed sweetener linked to insulin resistance, fatty liver disease, and metabolic syndrome.
See more about High Fructose Corn Syrup →Corn SyrupVery Bad
Second ingredient. Two consecutive corn-derived sugars comprise the vast majority of this product.
See more about Corn Syrup →Caramel ColorBad
Synthetic coloring potentially containing 4-MEI carcinogen. Added solely to mimic the appearance of real maple syrup.
See more about Caramel Color →Natural and Artificial FlavorsBad
Synthetic and lab-derived compounds replacing real maple flavor. Both 'natural' and artificial flavoring used simultaneously.
See more about Natural and Artificial Flavors →Sodium Benzoate & Potassium SorbateBad
Dual preservative system. Sodium benzoate can form benzene in acidic conditions.
See more about Sodium Benzoate & Potassium Sorbate →Mono- and DiglyceridesBad
Industrial emulsifiers that may contain trans fats not required to be labeled. Used to create the 'thick and rich' texture artificially.
See more about Mono- and Diglycerides →Sodium HexametaphosphateBad
Chemical additive used as a texturizer. An industrial compound in a breakfast product.
See more about Sodium Hexametaphosphate →Cellulose GumBad
Wood pulp-derived thickener used to create artificial viscosity. Replaces the natural thickness of real maple syrup.
See more about Cellulose Gum →Processing
Ultra-Processed Foods
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