Velveeta Slices Original
Photo: Open Food Facts contributors (CC BY-SA)

Cheeses

Velveeta Slices Original

16 oz

Score

Okay 55 out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • No synthetic dyes

Why it scores 55

Velveeta Slices Original scores 55 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 9 points Salt 3.3 g / 100 g: Very high in salt. Strong
  3. minus 6 points 5 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging

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

The Receipt

Velveeta Slices Original

START100

Ingredients

  • Milk protein concentrate / isolate minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Modified starch minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Calcium phosphate minus 1.5 points
    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. [6]
  • Sodium phosphate minus 1.5 points
    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. [6]
  • Sorbic acid minus 1.5 points
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [7]
  • Natural flavors minus 0.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [8][1]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 5 kinds of ultra-processing markers minus 6 points
    Emerging Industrial additive classes found: color (added), flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. [1]
subtotal−24

Nutrition per 100 g

  • Saturated fat 2.6 g / 100 g minus 1.5 points
    Strong Contains some saturated fat. Counted at half for this whole-food category. [9]
  • Salt 3.3 g / 100 g minus 9 points
    Strong Very high in salt. [10]
  • Energy 184 kcal / 100 g minus 0.5 points
    Info Energy-dense for its weight. Counted at half for this whole-food category. [11]
  • Protein 15.8 g / 100 g plus 2 points
    Info A good source of protein. [11]
subtotal−9

TOTAL 55Okay

100 − 45.5 = 54.5 → 55

Can’t score above 79. High in salt (above the front-of-pack "high" level). [12]


GTIN 00021000611461 · 2026-06-30

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy184 kcal
Fat6.3 g
Saturated fat2.6 g
Trans fat0 g
Carbohydrates15.8 g
Sugars10.5 g
Added sugars0 g
Protein15.8 g
Salt3.3 g

Serving: 1 serving (19 g)

Ingredients

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

whey, milk, milk protein concentrate, modified food starch, canola oil, sodism citrate, contains less than 2% of gelatin, salt, calcium phosphate, sodium phosphate, lactic acid, sorbic acid as a preservative, milkfat, cheese culture, paprika extract and annatto (color), enzymes, natural flavor, vitamin a palmitate, contains: milk,

Allergens and diets

Contains: Milk

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

Always check the package: recipes change.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

  5. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    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. 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

  8. 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

  9. 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

  10. 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

  11. 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