Cooked Scottish Mussels in Garlic Butter Sauce — ENGINEERED

Name: Cooked Scottish Mussels in Garlic Butter Sauce
Brand: Scottish shellfish

Munch or Dump rates Cooked Scottish Mussels in Garlic Butter Sauce by Scottish shellfish ENGINEERED — score 30/90.

The mussels themselves are a clean, lean omega-3 protein, but the garlic butter sauce is a little lab stack: maltodextrin, modified maize starch, soya lecithin, yeast extract and added sugar.

Why this verdict

Sauce stacks maltodextrin + modified maize starch + soya lecithin emulsifier
Yeast extract is a flavor enhancer added to boost savoriness
Added sugar in a savory seafood product
Vegetable oil padding out what should be just butter and garlic

Ingredients (13)

Mussels (88%) (safe) — Lean whole-food protein rich in long-chain omega-3s, B12, iron and selenium.
BUTTER (safe) — Real dairy butter, though a minor part of the fat.
Skimmed milk (rehydrated) (safe) — Reconstituted dairy base for the sauce, neutral.
Maltodextrin (moderate) — Highly processed starch-derived carbohydrate used as a carrier and texturizer; spikes blood sugar readily.
Modified Maize Starch (moderate) — Industrial texturizer/thickener; a NOVA-4 marker that signals processing, not nutrition.
YEAST EXTRACT (moderate) — A hidden source of free glutamate, stacked with MSG for umami.
soya lecithin (moderate) — Emulsifier that keeps the sauce from splitting; processing aid, not nutrition.
Vegetable Oil (moderate) — Refined frying oil; the main source of the calorie density and fat.
Sugar (moderate) — Added for sweetness, can contribute to calorie content.
Salt (moderate) — Used in moderation, might exceed necessary amount.
Garlic Puree (safe) — Real aromatic.
Vegetable extracts (onion, carrot, celery) (safe) — Concentrated vegetable flavoring, benign.
Dried tomato and herbs (safe) — Minor flavoring, neutral.