Ragu Cheesy classic alfredo pasta sauce
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Ragu Cheesy classic alfredo pasta sauce

21.5 oz/609 g

Score

Okay 54 out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils

Why it scores 54

Ragu Cheesy classic alfredo pasta sauce scores 54 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 6 points 5 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging
  3. minus 5 points Saturated fat 4.1 g / 100 g: High in saturated fat. Strong

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

The Receipt

Cheesy classic alfredo pasta sauce

START100

Ingredients

  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Modified starch minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Whey protein concentrate / isolate minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Xanthan gum minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Yeast extract minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • 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]
  • 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. [7][5]
subtotal−12.5

Processing

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

Nutrition per 100 g

  • Saturated fat 4.1 g / 100 g minus 5 points
    Strong High in saturated fat. [8]
  • Salt 1.4 g / 100 g minus 5 points
    Strong High in salt. [9]
subtotal−10

TOTAL 54Okay

100 − 46.5 = 53.5 → 54


GTIN 00036200430736 · 2026-08-22

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy148 kcal
Fat13.1 g
Saturated fat4.1 g
Trans fat0 g
Carbohydrates3.3 g
Sugars1.6 g
Added sugars0 g
Fiber0 g
Protein1.6 g
Salt1.4 g

Serving: 1 serving (61 g)

Ingredients

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

WATER, SOYBEAN OIL, CREAM, PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), MODIFIED CORN STARCH, ENZYME MODIFIED EGG YOLK (EGG YOLK, SALT, ENZYME), WHEY, SALT, ROMANO CHEESE MADE FROM COW'S MILK (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY PROTEIN CONCENTRATE, XANTHAN GUM, YEAST EXTRACT, DISODIUM PHOSPHATE, NATURAL FLAVORS, GARLIC POWDER, SPICES.

Allergens and diets

Contains: Milk, Soy, Egg

  • Not vegan
  • 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. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    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. 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

  6. 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

  7. 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

  8. 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