Alfredo sauces
Trader Joe's Alfredo Pasta Sauce
16 oz
Score
- Ultra-processed
- High in saturated fat
- Contains added sugars
- Seed-oil free
Why it scores 46
Trader Joe's Alfredo Pasta Sauce scores 46 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7 points Saturated fat 7.3 g / 100 g: Very high in saturated fat. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better pasta sauces
-
Vegan Alfredo Pasta Sauce Primal Kitchen · 15 oz/425 g Not ultra-processed · Less saturated fat Score 87 out of 100 , 41 points higher -
Vegan Garlic Alfredo Pasta Sauce Primal Kitchen · 15 oz/425 g Not ultra-processed · Less saturated fat Score 87 out of 100 , 41 points higher -
Traditional Italian Tomatoes Premium Pasta Sauce Botticelli · 24 oz Not ultra-processed · Less saturated fat Score 99 out of 100 , 53 points higher -
Sensitive Marinara Rao's Homemade · 24 oz Not ultra-processed · Less saturated fat Score 91 out of 100 , 45 points higher -
Roasted Garlic Rao's Homemade · 24 oz Not ultra-processed · Less saturated fat Score 92 out of 100 , 46 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Alfredo Pasta Sauce
Ingredients
- Sugar minus 20 points
- Modified starch minus 2.5 points
- Xanthan gum minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Saturated fat 7.3 g / 100 g minus 7 points
- Salt 1.1 g / 100 g minus 3 points
100 − 54.5 = 45.5 → 46
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [7]
Nutrition per 100 g
| Energy | 129 kcal |
|---|---|
| Fat | 11.3 g |
| Saturated fat | 7.3 g |
| Trans fat | 0 g |
| Carbohydrates | 4.8 g |
| Sugars | 1.6 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 3.2 g |
| Salt | 1.1 g |
Serving: 0.25 cup (62 g)
Ingredients
- WATER
- CREAM
- PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, MICROBIAL RENNET)
- ROMANO CHEESE (MILK, CHEESE CULTURES, SALT, MICROBIAL RENNET)
- BUTTER
- MODIFIED EGG YOLK (EGG YOLKS, SALT, ENZYMES)
- MODIFIED CORN STARCH
- SALT
- NATURAL CHEDDAR CHEESE FLAVOR
- SUGAR (high concern)
- XANTHAN GUM
- ROASTED GARLIC PUREE
- BLACK PEPPER
- ONION POWDER
- LACTIC ACID
- NUTMEG
Label text, as published
WATER, CREAM, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, MICROBIAL RENNET), ROMANO CHEESE (MILK, CHEESE CULTURES, SALT, MICROBIAL RENNET), BUTTER, MODIFIED EGG YOLK (EGG YOLKS, SALT, ENZYMES), MODIFIED CORN STARCH, SALT, NATURAL CHEDDAR CHEESE FLAVOR, SUGAR, XANTHAN GUM, ROASTED GARLIC PUREE, BLACK PEPPER, ONION POWDER, LACTIC ACID, NUTMEG.
Allergens and diets
Contains: Milk, Egg
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org