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Tostitos Chunky Salsa Mild
Photo: Open Food Facts contributors (CC BY-SA)

Tomato sauces with onions

Tostitos Chunky Salsa Mild

15.5 oz (439.4 g)

Good out of 100 High confidence
  • Ultra-processed
  • High in salt
  • No additives
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Why it scores 75

Tostitos Chunky Salsa Mild scores 75 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 1.9 g / 100 g: Very high in salt. Strong
  3. Natural flavors: "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. Info

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

Better salsa

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

The Receipt

Chunky Salsa Mild

START100

Ingredients

  • 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. [1][2]
subtotal−2.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [2]
subtotal−18

Nutrition per 100 g

  • Salt 1.9 g / 100 g
    Strong Very high in salt. [3]
  • Fiber 3 g / 100 g
    Strong A good source of fiber. [4]
subtotal−5
TOTAL 75Good

100 − 25.5 = 74.5 → 75

Can’t score above 79. High in salt (above the front-of-pack "high" level). [5]

GTIN 00028400055970 · 2026-04-24

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy33 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates6.1 g
Sugars3 g
Added sugars0 g
Fiber3 g
Protein0 g
Salt1.9 g

Serving: 2 tbsp (33 g)

Ingredients

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

TOMATO PUREE (WATER, TOMATO PASTE), DICED TOMATOES IN TOMATO JUICE, JALAPEÑO PEPPERS, ONIONS, 2% VINEGAR, SALT, NATURAL FLAVOR, GARLIC POWDER.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Packaging

Paper, Metal, Clear glass

Context only: no points in v1.

More from Tostitos

Sources

  1. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. 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

  4. 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

  5. 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

  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

  7. 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