Orville Redenbacher's Popping Oil
Photo: Open Food Facts contributors (CC BY-SA)

Soybean oils

Orville Redenbacher's Popping Oil

473 mL

Score

Good 76 out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
  • Contains artificial flavors
  • No synthetic dyes

Why it scores 76

Orville Redenbacher's Popping Oil scores 76 out of 100 (Good) 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 2.5 points Soybean oil: High in omega-6 linoleic acid. Emerging
  3. minus 2.5 points Artificial flavors: US dietary guidelines advise limiting foods with artificial flavors. Strong

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

The Receipt

Popping Oil

START100

Ingredients

  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Artificial flavors minus 2.5 points
    Strong US dietary guidelines advise limiting foods with artificial flavors. [5][6]
subtotal−5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: color (added) and flavoring. [7]
subtotal−19.5

TOTAL 76Good

100 − 24.5 = 75.5 → 76


GTIN 00027000607169 · 2026-03-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy800 kcal
Fat93.3 g
Saturated fat13.3 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 15ml

Ingredients

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

Soybean Oil, Artificial Flavor, Color Added (Beta Carotene).

Allergens and diets

Contains: Soy

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. 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

  2. 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

  3. 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

  4. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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