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HEINZ HomeStyle Turkey Gravy
Photo: Open Food Facts contributors (CC BY-SA)

Dehydrated sauces

HEINZ HomeStyle Turkey Gravy

1 jar 12 oz

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • No synthetic dyes
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Why it scores 40

HEINZ HomeStyle Turkey Gravy scores 40 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 6 kinds of ultra-processing markers: Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, industrial sugar or starch hydrolysate and modified starch. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better gravy

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Turkey Gravy

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][5]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [7][8][5]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, industrial sugar or starch hydrolysate and modified starch. [5]
subtotal−25.5

Nutrition per 100 g

  • Salt 1 g / 100 g
    Strong High in salt. [13]
subtotal−3
TOTAL 40Okay

100 − 60 = 40

Can’t score above 79. Contains caramel color, an ingredient of high concern. [1][2][3][4]

GTIN 00013000799102 · 2026-05-24

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy42 kcal
Fat2.5 g
Saturated fat0 g
Trans fat0 g
Carbohydrates5 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt1 g

Serving: 1 portion (60 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

TURKEY BROTH, MODIFIED CORN STARCH, CHICKEN FAT, BLEACHED WHEAT FLOUR, SALT, COOKED WHITE TURKEY MEAT, YEAST EXTRACT, AUTOLYZED YEAST EXTRACT, DISODIUM GUANYLATE, DISODIUM INOSINATE, NATURAL FLAVOR, SPICES, NONFAT DRY MILK, CORN MALTODEXTRIN, CARAMEL COLOR, ONION POWDER, TURKEY MEAT POWDER, TORULA YEAST, BLACK PEPPER, NATURAL EXTRACTIVES OF PAPRIKA, MONO AND DIGLYCERIDES, SOY LECITHIN, SOYBEAN OIL

Allergens and diets

Contains: Milk, Soy, Wheat

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest dehydrated sauces in the US

Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  2. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  7. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  8. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  9. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  10. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  11. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  12. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  14. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “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

  15. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  16. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  17. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org