GoodSwap Get notified
Pace Nacho Cheese Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Pace Nacho Cheese Sauce

10.5 oz

Poor out of 100 High confidence
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
Get GoodSwap

Why it scores 35

Pace Nacho Cheese Sauce scores 35 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 7 kinds of ultra-processing markers. Strong
  3. 7 kinds of ultra-processing markers: Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging

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

Better dips and spreads

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

The Receipt

Nacho Cheese 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]
  • Locust bean gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Whey protein concentrate / isolate
    Info An ingredient 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. [9][4]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 7 kinds of ultra-processing markers. [4]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, industrial protein, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−26

Nutrition per 100 g

  • Saturated fat 2.4 g / 100 g
    Strong High in saturated fat. [10]
  • Salt 1.7 g / 100 g
    Strong High in salt. [11]
subtotal−8
TOTAL 35Poor

100 − 65.5 = 34.5 → 35

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [12]

GTIN 00041565285129 · 2025-12-03

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy81 kcal
Fat4.8 g
Saturated fat2.4 g
Trans fat0 g
Carbohydrates8.1 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein1.6 g
Salt1.7 g

Serving: 1 portion (60 ml)

Ingredients

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

INGREDIENTS: WATER, MODIFIED FOOD STARCH, HEAVY CREAM, WHEAT FLOUR, CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), SALT, GRANULAR CHEESE (MILK, CULTURES, SALT, ENZYMES), CREAM CHEESE (MILK, CREAM, SALT, CAROB BEAN GUM, CULTURES), BUTTER (CREAM, SALT), VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), CHEDDAR AND SEMISOFT CHEESE (MILK, CULTURES, SALT, ENZYMES), SODIUM CITRATE, SOUR CREAM, WHEY PROTEIN CONCENTRATE, WHEY, LACTIC ACID, MILK, MILKFAT, YEAST EXTRACT, NATURAL FLAVORING, SPICES, ANNATTO EXTRACT FOR COLOR, ROMANO CHEESE (COW'S MILK, CULTURES, SALT, ENZYMES), SUGAR, DRIED ONIONS, VINEGAR, SOY LECITHIN, MUSTARD EXTRACT. CONTAINS: WHEAT, MILK, SOY

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Mustard

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

Always check the package: recipes change.

Healthiest sauces in the US

More from Pace

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. 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

  7. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

  12. 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