Sour Cream Donuts — DUMP

Name: Sour Cream Donuts
Brand: Bakery Goodness

Munch or Dump rates Sour Cream Donuts by Bakery Goodness DUMP — score 17/90.

A sugar-and-palm-oil cake donut with artificial flavor and a stack of stabilizers, named after a sour cream it doesn't actually contain.

Why this verdict

Sugar is the #1 ingredient, ahead of everything else
Palm oil plus corn starch plus sugar is the classic hyper-palatable triad
Artificial flavor stands in for the sour cream the name promises
Stacked stabilizers and emulsifiers (agar, locust bean gum, mono- and diglycerides) flag heavy processing
NOVA 4 ultra-processed, around 22g added sugar per donut

Sugar (moderate) — Added for sweetness, can contribute to calorie content.
Palm Oil (moderate) — Saturated-fat-heavy oil used in the crust.
Artificial Flavor) (moderate) — Lab-made flavor doing the 'creme' work.
Dextrose (caution) — Second added sweetener.
Corn Starch (moderate) — Refined starch for texture; part of the hyper-palatable structure.
Mono- and diglycerides (moderate) — Emulsifier that keeps fat and water blended - a processed-food marker.
agar (safe) — Seaweed-derived gelling agent adding to the texturizer stack.
Locust Bean Gum (moderate) — Stabilizer, part of the industrial texture stack.
calcium carbonate (safe) — Added calcium — a mineral fortificant.
Calcium Sulfate (safe) — Derived from stevia, used as a sweetener.
Sodium Phosphate (caution) — Emulsifying salt; helps the cheese melt smooth, adds sodium and phosphate load.
Salt (moderate) — Used in moderation, might exceed necessary amount.