Ingredient explorer

Understand what moves a JFS score.

These pages explain the JFS scoring rules and ingredient heuristics. They are educational explanations of the app, not medical or dietary guidance.

Sodium

Learn how sodium affects a JFS rating, why values are normalized, and how lower sodium contributes to the current scoring model.

Learn how JFS uses total or added sugar in scoring, how values are normalized, and how lower sugar can improve the component score.

See how saturated fat contributes to a JFS rating, how source values are normalized, and why lower amounts score better under JFS rules.

See how fiber contributes to a JFS rating, how values are normalized, and why higher available fiber can improve the component score.

See how protein contributes to a JFS rating, how values are normalized, and why higher available protein can improve the component score.

Learn how calorie density contributes to a JFS rating and how lower energy density can improve this component under the current scoring rules.

Learn how JFS uses ingredient-list complexity as a scoring heuristic, including simpler lists and selected processing-complexity signals.

How selected synthetic color names appear in the JFS ingredient-quality heuristic.

Important: product source records may be incomplete or outdated. Always verify the current package label.