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Wish-Bone Chunky Blue Cheese Dressing
Photo: Open Food Facts contributors (CC BY-SA)

Cream sauces

Wish-Bone Chunky Blue Cheese Dressing

15 fl oz (444 mL)

Bad out of 100 High confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains palm oil
  • May contain traces of 1,4-dioxane
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Why it scores 19

Wish-Bone Chunky Blue Cheese Dressing scores 19 out of 100 (Bad) 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 2.4 g / 100 g: Very high in salt. Strong

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

Better salad dressings

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

The Receipt

Chunky Blue Cheese Dressing

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [4][5][6][7]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [12][13][14]
  • 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. [15]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [16]
  • Locust bean gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [16]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [16]
  • Polysorbate 60
    Info An additive class typical of ultra-processed foods (NOVA group 4). [16]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [17][18][16]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [16]
  • 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. [19][16]
  • Potassium sorbate
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [20][21]
subtotal−38

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [16]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, modified starch and thickener, stabilizer or gelling agent. [16]
subtotal−25.5

Nutrition per 100 g

  • Saturated fat 6.7 g / 100 g
    Strong Very high in saturated fat. [12]
  • Salt 2.4 g / 100 g
    Strong Very high in salt. [22]
  • Energy 367 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−18
TOTAL 19Bad

100 − 81.5 = 18.5 → 19

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

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [23]

GTIN 00041321006050 · 2026-09-21

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy367 kcal
Fat36.7 g
Saturated fat6.7 g
Trans fat0 g
Carbohydrates6.7 g
Sugars3.3 g
Added sugars3.3 g
Fiber0 g
Protein0 g
Salt2.4 g

Serving: 2 tbsp (30 g)

Ingredients

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

Water, Soybean Oil, Blue Cheese Chunks (Water, Aged Blue Cheese [Milk, Cheese Cultures, Salt, Enzymes], Palm Oil, Sodium And Calcium Caseinates, Salt, Lactic Acid, Cellulose Gum, Sodium Phosphate, Xanthan Gum, Locust Bean Gum), Distilled Vinegar, Sugar, Less than 2% of: Salt, Modified Corn Starch, Buttermilk Powder, Whey, Garlic*, Blue Cheese (Pasteurized Milk, Salt, Cheese Cultures, Enzymes), Polysorbate 60, Xanthan Gum, Monosodium Glutamate, Onion*, Yeast Extract, Spice, Nonfat Dry Milk, Natural Flavors, Enzyme Modified Butter Fat (Butter Fat, Enzymes), Annatto Extract (for color), Phosphoric Acid and Potassium Sorbate and Sodium Benzoate and Calcium Disodium EDTA (To Protect Quality). *Dried. CONTAINS: MILK

Allergens and diets

Contains: Milk, Soy, Egg

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

Packaging

Plastic

Context only: no points in v1.

More from Wish-Bone

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. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  5. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  6. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  7. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”

    doi.org

  8. 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

  9. 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

  10. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. 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

  13. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  14. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  15. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  17. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  18. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  19. 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

  20. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  21. 21 CFR 182.3640 Potassium sorbate

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ecfr.gov

  22. 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

  23. 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

  24. 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

  25. 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

  26. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

  27. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int