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Knorr Fettuccine in a Savory Chicken Flavored Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Pastas

Knorr Fettuccine in a Savory Chicken Flavored Sauce

63 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
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Why it scores 42

Knorr Fettuccine in a Savory Chicken Flavored Sauce scores 42 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 2.8 g / 100 g: Very high in salt. Strong

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

The Receipt

Fettuccine in a Savory Chicken Flavored Sauce

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [5][4]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring and industrial sugar or starch hydrolysate. [4]
subtotal−21

Nutrition per 100 g

  • Salt 2.8 g / 100 g
    Strong Very high in salt. [10]
  • Energy 365 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.2 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 12.7 g / 100 g
    Info A good source of protein. [2]
subtotal−7
TOTAL 42Okay

100 − 58 = 42

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [11]

GTIN 00041000022463 · 2026-03-18

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy365 kcal
Fat3.2 g
Saturated fat0.8 g
Trans fat0 g
Carbohydrates69.8 g
Sugars3.2 g
Added sugars0 g
Fiber3.2 g
Protein12.7 g
Salt2.8 g

Serving: 1 package (121 g)

Ingredients

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

ENRICHED MACARONI PRODUCT [SEMOLINA AND DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], CORN SYRUP*, CORN STARCH, HYDROLYZED SOY PROTEIN, CHICKEN POWDER, ONION POWDER, SALT, CHICKEN FAT (WITH ROSEMARY EXTRACT TO PROTECT QUALITY), RED BELL PEPPERS*, POTASSIUM CHLORIDE, YEAST EXTRACT, PARSLEY*, GARLIC POWDER, PAPRIKA AND EXTRACT OF TURMERIC (FOR COLOR), NATURAL FLAVOR (MILK), CHICKEN BROTH*, DISODIUM GUANYLATE, DISODIUM INOSINATE, SPICES, SOYBEAN OIL, WHEY, NONFAT MILK*. *DRIED

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

May contain: Sulphites

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Composite material

Context only: no points in v1.

Healthiest pastas in the US

More from Knorr

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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. 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

  7. 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

  8. 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

  9. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  12. 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

  13. 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