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Briannas Blush Wine Vinaigrette Dressing
Photo: Open Food Facts contributors (CC BY-SA)

Salad dressings

Briannas Blush Wine Vinaigrette Dressing

12 fl oz/355 mL

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in salt
  • Contains added sugars
  • Contains seed oils
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Why it scores 32

Briannas Blush Wine Vinaigrette Dressing scores 32 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. Sugars 31 g / 100 g: Very high in sugar. Strong

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

Better vinaigrettes and Italian dressings

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

The Receipt

Blush Wine Vinaigrette Dressing

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−25

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
subtotal−18

Nutrition per 100 g

  • Sugars 31 g / 100 g
    Strong Very high in sugar. [1]
  • Salt 2.7 g / 100 g
    Strong Very high in salt. [9]
  • Energy 345 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−25
TOTAL 32Poor

100 − 68 = 32

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

Can’t score above 79. High in fat, sugars and salt (above the front-of-pack "high" level). [10]

GTIN 00027271117282 · 2026-01-15

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy345 kcal
Fat24.1 g
Saturated fat0 g
Trans fat0 g
Carbohydrates37.9 g
Sugars31 g
Added sugars31 g
Fiber0 g
Protein0 g
Salt2.7 g

Serving: 2 Tbsp (30 ml)

Ingredients

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

SUGAR, WATER, RED WINE VINEGAR, CANOLA OIL, SALT, SPICES, GARLIC PUREE (GARLIC, CITRIC ACID), XANTHAN GUM, MIXED TOCOPHEROLS (ANTIOXIDANT - VITAMIN E).

Allergens and diets

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest salad dressings in the US

More from Briannas

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. 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

  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

  12. 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