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G Hughes Sugar Free Honey Dijon Flavored Dressing
Photo: Open Food Facts contributors (CC BY-SA)

Salad dressings

G Hughes Sugar Free Honey Dijon Flavored Dressing

12 fl oz

Okay out of 100 Medium confidence
  • High in salt
  • Contains non-nutritive sweeteners
  • Contains seed oils
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Why it scores 41

G Hughes Sugar Free Honey Dijon Flavored Dressing scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 4 kinds of ultra-processing markers. Strong
  2. Salt 2.6 g / 100 g: Very high in salt. Strong
  3. Sodium benzoate: Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. Strong

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

Sugar Free Honey Dijon Flavored Dressing

START100

Ingredients

  • Sodium benzoate
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [1][2][3]
  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [4][5][6][7][8]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Wine
    Regulatory There is no known safe amount of alcohol use during pregnancy. [13][14]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [15]
  • Potassium sorbate
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [16][17]
  • 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. [18][15]
  • Calcium disodium EDTA
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [15]
subtotal−23.5

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 4 kinds of ultra-processing markers. [15]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, non-nutritive sweetener, sequestrant and thickener, stabilizer or gelling agent. [15]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 3.3 g / 100 g
    Strong High in saturated fat. [19]
  • Salt 2.6 g / 100 g
    Strong Very high in salt. [20]
  • Energy 200 kcal / 100 g
    Info Energy-dense for its weight. [8]
subtotal−13
TOTAL 41Okay

100 − 59 = 41

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [21]

GTIN 00026825090347 · 2025-11-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat20 g
Saturated fat3.3 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt2.6 g

Serving: 1 portion (30 ml)

Ingredients

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

WATER, VEGETABLE OIL BLEND (OLIVE AND SOYBEAN AND/OR CANOLA), DIJON MUSTARD (WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, CITRIC ACID, TURMERIC, TARTARIC ACID, SPICES), DISTILLED VINEGAR, APPLE CIDER VINEGAR, SALT, EGG YOLKS, XANTHAN GUM, DRIED ONION, POTASSIUM SORBATE, SODIUM BENZOATE (PRESERVATIVES), SPICE, NATURAL HONEY FLAVOR, SUCRALOSE, CALCIUM DISODIUM EDTA (TO PRESERVE FLAVOR)

Allergens and diets

Contains: Egg, Mustard

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest salad dressings in the US

More from G Hughes

Sources

  1. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst

    Journal of Agricultural and Food Chemistry · May 1993 · Peer-reviewed

    doi.org

  2. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  3. Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)

    European Food Safety Authority · Oct 30, 2019 · Agency assessment

    “derived a group ADI of 5 mg/kg bw per day (expressed as benzoic acid) in accordance with the ADI previously derived by SCF and JECFA”

    doi.org

  4. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  5. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  6. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”

    efsa.europa.eu

  7. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  8. 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

  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. About Alcohol Use During Pregnancy

    U.S. Centers for Disease Control and Prevention · Aug 14, 2026 · Regulator

    “There is no known safe amount of alcohol use during pregnancy.”

    cdc.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  16. 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

  17. 21 CFR 182.3640 Potassium sorbate

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ecfr.gov

  18. 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

  19. 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

  20. 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

  21. 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