Progresso Traditional Creamy Chicken & Mushroom With Barley
Photo: Open Food Facts contributors (CC BY-SA)

Poultry meals

Progresso Traditional Creamy Chicken & Mushroom With Barley

18.5 oz

Score

Okay 41 out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains

Why it scores 41

Progresso Traditional Creamy Chicken & Mushroom With Barley scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 7.5 points 6 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and modified starch. Emerging

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

The Receipt

Traditional Creamy Chicken & Mushroom With Barley

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Modified starch minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Maltodextrin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Soy protein isolate / concentrate minus 1.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Yeast extract minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Whey protein concentrate / isolate minus 0.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [9][4]
  • Sodium phosphate minus 0.5 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. [10]
subtotal−31

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 6 kinds of ultra-processing markers minus 7.5 points
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and modified starch. [4]
subtotal−25.5

Nutrition per 100 g

  • Salt 0.7 g / 100 g minus 3 points
    Strong High in salt. [11]
subtotal−3

TOTAL 41Okay

100 − 59.5 = 40.5 → 41

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


GTIN 00041196116632 · 2026-07-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy49 kcal
Fat1.6 g
Saturated fat0.4 g
Trans fat0 g
Carbohydrates6.5 g
Sugars0.8 g
Added sugars0.4 g
Fiber0.4 g
Protein2 g
Salt0.7 g

Serving: 1 serving (246 g)

Ingredients

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

Chicken Broth, Portabella Mushrooms, Cooked White Chicken Meat, Barley, Celery, Modified Food Starch. Contains less than 2% of: Soybean Oil, Salt, Water, Maltodextrin, Chicken Fat, Sugar, Cream, Onion Powder, Mushroom Extract, Potassium Chloride, Soy Protein Concentrate, Garlic Powder, Yeast Extract, Tomato Extract, Whey Protein Concentrate, Natural Flavor, Soy Protein Isolate, Dried Parsley, Sodium Phosphate, Spice, Dried Chicken, Beta Carotene (color).

Allergens and diets

Contains: Milk, Soy, Gluten, Celery

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

Always check the package: recipes change.

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. 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

  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. 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

  8. 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

  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. 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