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C.H. Guenther Country Gravy Mix
Photo: Open Food Facts contributors (CC BY-SA)

Dehydrated sauces

C.H. Guenther Country Gravy Mix

2.75 oz/78 g

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains palm oil
  • Seed-oil free
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Why it scores 7

C.H. Guenther Country Gravy Mix scores 7 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup solids: An added sugar. Strong
  2. Bacon: IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. Regulatory
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Better gravy

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

The Receipt

Country Gravy Mix

START100

Ingredients

  • Corn syrup solids
    Strong An added sugar. [1][2][3]
  • Bacon
    Regulatory IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. [4][5]
  • Sugar
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

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

Nutrition per 100 g

  • Saturated fat 10 g / 100 g
    Strong Very high in saturated fat. [7]
  • Salt 5.8 g / 100 g
    Strong Very high in salt. [8]
  • Energy 450 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−18
TOTAL 7Bad

100 − 93.5 = 6.5 → 7

Can’t score above 79. Contains corn syrup solids, an ingredient of high concern. [1][2][3][4][5]

Can’t score above 79. High in saturated fat and salt (above the front-of-pack "high" level). [9]

GTIN 00041460398887 · 2026-04-07

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy450 kcal
Fat15 g
Saturated fat10 g
Trans fat0 g
Carbohydrates70 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt5.8 g

Serving: 1 portion (10 g)

Ingredients

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

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, FOOD STARCH-MODIFIED, PALM OIL, CORN SYRUP SOLIDS, SALT, CONTAINS LESS THAN 2%: CHICKEN FAT, CHICKEN, BACON FAT, GARLIC, SPICES, SUGAR, NONFAT MILK, NATURAL FLAVORS, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE, WHEY, AUTOLYZED YEAST EXTRACT, HYDROLYZED VEGETABLE PROTEIN (CORN, SOY, AND WHEAT), MONO & DIGLYCERIDES, SOY FLOUR, TURMERIC, DISODIUM GUANYLATE AND INOSINATE (FLAVOR ENHANCERS).

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

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

Always check the package: recipes change.

Healthiest dehydrated sauces in the US

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. IARC Monographs evaluate consumption of red meat and processed meat (Press Release No. 240)

    International Agency for Research on Cancer (WHO) · Oct 26, 2015 · IARC

    “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”

    iarc.who.int

  5. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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. 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

  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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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