GOODNESS h. Stir into Porridge Stir into Yoghurt A

Name: GOODNESS h. Stir into Porridge Stir into Yoghurt A
Brand: Good 4u

Good 4u

5060087945521

Processing

Ultra-processed

Group 4 of 4 on the NOVA scale

Additives listed

None we have assessed

Counted from the label, not by quantity

Fat per 100g

37.14g

High

UK FSA front of pack threshold

Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.

Additives

No additives listed in the source data for this product. That can mean it genuinely has none, or that the entry is incomplete. The pack itself is the authority.

Ingredients

Sunflower Seed, Pumpkin Seed, Brown Flax, Golden Flax, Chia seed (Salvia hispanica), Inulin (Chicory Root Fibre), Shelled Hemp, Quinoa Flakes, Poppy Seed, Oats, Red Algae Seaweed, Winged Kelp, Vitamin D Mushroom Powder. Nutrition Per 7g Portion FREE FRO The TOP 14 о Storage

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.

Processing level

NOVA group 4: Ultra-processed

Industrial formulations with additives, isolates and ingredients you would not cook with at home. The strongest modern evidence links high intake of these to poorer health outcomes.

Nutrients per 100g

Fat

37.14g

High

Saturates

4.29g

Medium

Sugars

1.43g

Low

Salt

–

No data

Judged on the UK FSA front of pack thresholds for solid foods. A dash means the source has no figure, which is not the same as a low one.

Where this came from

Product data from Open Food Facts, which is crowd sourced and can be incomplete or out of date. Photograph from the same source, under the Creative Commons Attribution ShareAlike licence. Our copy is from 17 August 2026: Open Food Facts is checked every night, and a product is rewritten only when its record there has changed, so an older date means the source has not moved rather than that we stopped looking. Something wrong? Correcting it at the source fixes it here and everywhere else that uses the same data. If the problem is one of our additive assessments, tell us.

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