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Kraft Chunky Blue Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Salad dressings

Kraft Chunky Blue Cheese

16 fl oz/1 PT/473 mL

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • May contain traces of 1,4-dioxane
  • No synthetic dyes
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Why it scores 27

Kraft Chunky Blue Cheese scores 27 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  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, flavoring, modified starch, sequestrant and thickener, stabilizer or gelling agent. Emerging

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

Better salad dressings

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

The Receipt

Chunky Blue Cheese

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • 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. [9][8]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Calcium disodium EDTA
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Phosphoric acid
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [10]
  • Polysorbate 60
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Color added (not named)
    Info 21 CFR 101.22(k) requires certified color additives (FD&C dyes and their lakes) to be declared by name. [11][8]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [10]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, modified starch, sequestrant and thickener, stabilizer or gelling agent. [8]
subtotal−25.5

Nutrition per 100 g

  • Saturated fat 6.9 g / 100 g
    Strong Very high in saturated fat. [12]
  • Salt 2.2 g / 100 g
    Strong Very high in salt. [13]
  • Energy 379 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−16
TOTAL 27Poor

100 − 73 = 27

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

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [14]

GTIN 00021000042685 · 2026-03-19

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy379 kcal
Fat41.4 g
Saturated fat6.9 g
Trans fat0 g
Carbohydrates3.5 g
Sugars3.5 g
Added sugars3.4 g
Fiber0 g
Protein3.5 g
Salt2.2 g

Serving: 1 serving (29 g)

Ingredients

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

SOYBEAN OIL, WATER, VINEGAR, BLUE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), SUGAR, CONTAINS LESS THAN 2% OF SALT, MODIFIED FOOD STARCH, NATURAL FLAVOR, MILK, XANTHAN GUM, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), PHOSPHORIC ACID, POLYSORBATE 60, DRIED ONION, DRIED GARLIC, LACTIC ACID, SPICE, CHEESE CULTURE, ENZYMES, ARTIFICIAL COLOR, SODIUM PHOSPHATE, BETA CAROTENE (COLOR).

Allergens and diets

Contains: Milk, Soy

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest salad dressings in the US

More from Kraft

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 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

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  11. 21 CFR 101.22(k) Declaring color additives in the ingredient list

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

    “Color additives not subject to certification and not otherwise required by applicable regulations in part 73 of this chapter to be declared by their respective common or usual names may be declared as “Artificial Color,” “Artificial Color Added,” or “Color Added””

    ecfr.gov

  12. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  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. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  15. 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

  16. 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

  17. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int