A product can pass one test and still fail you. A clean sugar count doesn’t mean a clean ingredient list. A short ingredient list doesn’t mean it hasn’t been pulled apart and rebuilt in a factory before reaching your cart. One number was never going to tell the whole story. So we don’t stop at one.
Every grade is built the same way, on three questions, checked together: what’s actually inside it, what’s been added to it, and how much of it could still be made in a regular kitchen versus how much needed a factory to exist at all. A product only earns a strong grade when it holds up on all three, not just the one claim shouting at you from the front of the pack.
None of this is guesswork on our part. The same three questions are already being asked by food regulators and health bodies across Europe and Asia, and by FSSAI, right here at home. We studied how the strictest of them draw the line, and built our own standard around that level of scrutiny, not the minimum anyone could get away with.
That’s what turns three separate checks into one grade and scores you can trust with a glance, earned the same way, every time, for every product on the shelf. No claims to untangle. Just the truth behind the label, finally on your side.
We keep refining this as our understanding — and the science — improves.
Think a grade looks off? Tell us.