PEPPERIDGE FARM COOKIES

Common questions

Is PEPPERIDGE FARM COOKIES healthy?

PEPPERIDGE FARM COOKIES scores 8/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the lower scores in Scout's catalog. This product is primarily made from refined flour and sugar, which are linked to rapid spikes in blood sugar and potential metabolic issues.

How processed is PEPPERIDGE FARM COOKIES?

PEPPERIDGE FARM COOKIES is NOVA Group 4: Ultra-Processed Foods.

How does PEPPERIDGE FARM COOKIES compare to other cookies?

PEPPERIDGE FARM COOKIES ranks #31 of 43 cookies in Scout's independent rankings. The current top score in the category is Skout Organic Cookies at 90/100.

Which ingredients drive PEPPERIDGE FARM COOKIES's score?

In Scout's ingredient-by-ingredient analysis, Eggs counts in its favor; Enriched Wheat Flour, Sugar, Dextrose are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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PEPPERIDGE FARM COOKIES

Pepperidge Farm
8 Poor

At a glance

Beneficial ingredients 1
Harmful ingredients 4
Owned by Campbell Soup Company
Category Cookies
Summary

This product is primarily made from refined flour and sugar, which are linked to rapid spikes in blood sugar and potential metabolic issues. It is ultra-processed, containing multiple additives and lacking whole-food ingredients, which significantly impacts its nutritional quality. The presence of soy lecithin as an emulsifier further indicates a high level of processing, contributing to a lower health rating.

Key ingredients 10

Enriched Wheat Flour
Bad

Enriched wheat flour is refined and lacks the fiber and nutrients found in whole grains. It is often fortified with synthetic vitamins to replace lost nutrients. The refining process can lead to rapid spikes in blood sugar levels.

Risks

May contribute to blood sugar spikes and lacks the nutritional benefits of whole grains.

Benefits

Provides a source of carbohydrates for energy but lacks significant nutritional benefits.

See more about Enriched Wheat Flour →
Sugar
Bad

Refined sugar is a high-calorie ingredient with no essential nutrients. It can contribute to weight gain and increase the risk of chronic diseases. Excessive sugar intake is linked to metabolic issues.

Risks

May lead to weight gain, increased risk of diabetes, and other metabolic disorders.

Benefits

Provides quick energy but lacks nutritional benefits.

See more about Sugar →
Dextrose
Bad

Dextrose is a simple sugar derived from corn and can rapidly increase blood sugar levels. It is often used as a sweetener in processed foods. High intake of simple sugars can lead to health issues.

Risks

Can cause rapid blood sugar spikes and contribute to metabolic disorders.

Benefits

Provides quick energy but lacks nutritional benefits.

See more about Dextrose →
Soy Lecithin
Bad

Soy lecithin is an emulsifier derived from soybeans, often used to improve texture. It is highly processed and may contain traces of soy allergens. While generally safe, it offers no significant nutritional benefits.

Risks

May contain soy allergens and is highly processed.

Benefits

Improves texture and consistency in processed foods.

See more about Soy Lecithin →
Butter
Neutral

Butter is a natural source of saturated fats and can enhance flavor. It contains fat-soluble vitamins like A, D, and E. However, excessive consumption of saturated fats may impact heart health.

Risks

High in saturated fats, which may affect heart health if consumed in excess.

Benefits

Contains fat-soluble vitamins and can enhance the flavor of foods.

See more about Butter →
Cornstarch
Neutral

Cornstarch is a refined carbohydrate used as a thickening agent. It is low in nutrients and primarily provides calories. It is generally considered safe in moderate amounts.

Risks

May contribute to blood sugar spikes if consumed in large quantities.

Benefits

Useful as a thickening agent in cooking and baking.

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Baking Soda
Neutral

Baking soda is a leavening agent that helps baked goods rise. It is chemically neutral and generally safe for consumption. It is widely used in baking for its functional properties.

Benefits

Helps improve the texture and volume of baked goods.

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Cream of Tartar
Neutral

Cream of tartar is a byproduct of winemaking and acts as a stabilizer in baking. It is generally considered safe and has no significant nutritional value. It is used to improve the texture of baked goods.

Benefits

Improves the stability and texture of baked goods.

See more about Cream of Tartar →
Nonfat Milk
Neutral

Nonfat milk provides protein and calcium without the fat content of whole milk. It is a source of essential nutrients like vitamin D and calcium. However, it lacks the fat-soluble vitamins found in whole milk.

Risks

Potential allergen for lactose-intolerant individuals.

Benefits

Provides protein and calcium, supporting bone health.

See more about Nonfat Milk →
Eggs
Good

Eggs are a high-quality source of protein and contain essential nutrients like choline and vitamin D. They provide a complete amino acid profile. Eggs are versatile and can enhance the nutritional value of foods.

Risks

Potential allergen for some individuals.

Benefits

Rich in protein and essential nutrients, supporting muscle and brain health.

See more about Eggs →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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