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Corn Thins Original by Real Foods
Real Foods

Corn Thins Original

Barcode 9322969000015
Scanned  125  times by Nomi users
Not Ultra-Processed

No — Corn Thins Original is not ultra-processed.

A simple, lightly processed snack made from familiar ingredients.

Corn Thins Original is not ultra-processed under the stated NOVA guidance. It is made from maize, vegetable oil, and sea salt—basic culinary ingredients without artificial sweeteners, flavorings, emulsifiers, stabilizers, refined industrial syrups, or other UPF additives. The product is processed into thin corn cakes, but these simple ingredients do not indicate an ultra-processed formulation.

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Common questions about Corn Thins Original

Is Corn Thins Original ultra-processed?

No — Corn Thins Original by Real Foods is not ultra-processed, so it is not a UPF (ultra-processed food). Corn Thins Original is not ultra-processed under the stated NOVA guidance. It is made from maize, vegetable oil, and sea salt—basic culinary ingredients without artificial sweeteners, flavorings, emulsifiers, stabilizers, refined industrial syrups, or other UPF additives. The product is processed into thin corn cakes, but these simple ingredients do not indicate an ultra-processed formulation.

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

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Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.

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