GoodSwap Get notified
Classico Four Cheese Alfredo Pasta Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Pasta sauces

Classico Four Cheese Alfredo Pasta Sauce

15 oz

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Seed-oil free
Get GoodSwap

Why it scores 40

Classico Four Cheese Alfredo Pasta Sauce scores 40 out of 100 (Okay) 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. Salt 1.5 g / 100 g: High in salt. Strong

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

Better pasta sauces

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

The Receipt

Four Cheese Alfredo Pasta Sauce

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Modified starch
    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]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Sodium phosphate
    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]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 3.3 g / 100 g
    Strong High in saturated fat. [7]
  • Salt 1.5 g / 100 g
    Strong High in salt. [8]
subtotal−8
TOTAL 40Okay

100 − 60.5 = 39.5 → 40

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

GTIN 00041129274637 · 2026-07-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy75 kcal
Fat5 g
Saturated fat3.3 g
Trans fat0 g
Carbohydrates5 g
Sugars1.7 g
Added sugars1.7 g
Fiber0 g
Protein1.7 g
Salt1.5 g

Serving: 1 serving (60 g)

Ingredients

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

WATER, HEAVY CREAM (FROM MILK), MODIFIED CORNSTARCH, PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), ROMANO CHEESE MADE FROM COW'S MILK (CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES), CONTAINS LESS THAN 2% OF RICOTTA CHEESE (MILK, VINEGAR, SALT), SUGAR, ASIAGO CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), SALT, ENZYME MODIFIED EGG YOLKS, FLAVORED BUTTER (BUTTER [CREAM, SALT], NATURAL FLAVOR), WHEY PROTEIN CONCENTRATE, PASTEURIZED MILK, SODIUM PHOSPHATE, GRANULATED GARLIC, XANTHAN GUM, BLACK PEPPER, NATURAL FLAVOR, ENZYMES, CHEESE CULTURE, BUTTER (CREAM), GUM ARABIC.

Allergens and diets

Contains: Milk, Egg

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Glass

Context only: no points in v1.

Healthiest pasta sauces in the US

More from Classico

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. 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

  7. 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

  8. 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

  9. 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

  10. 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