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Kraft Stove Top Savory Herbs

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Seed-oil free
  • No synthetic dyes
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Why it scores 19

Kraft Stove Top Savory Herbs scores 19 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: An added sugar. Strong
  2. BHA (butylated hydroxyanisole): IARC classifies BHA as Group 2B (possibly carcinogenic to humans), based on animal studies. 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 bread crumbs and croutons

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

The Receipt

Stove Top Savory Herbs

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • BHA (butylated hydroxyanisole)
    Regulatory IARC classifies BHA as Group 2B (possibly carcinogenic to humans), based on animal studies. [5][6][7][8][9]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
  • 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. [11][12][10]
  • Interesterified oil
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [10]
  • 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. [13][10]
subtotal−47

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial fat and industrial sugar or starch hydrolysate. [10]
subtotal−24

Nutrition per 100 g

  • Sugars 7.1 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 4 g / 100 g
    Strong Very high in salt. [14]
  • Energy 393 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 14.3 g / 100 g
    Info A good source of protein. [2]
subtotal−10
TOTAL 19Bad

100 − 81 = 19

Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4][5][6][7][8][9]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [15]

GTIN 00043000285435 · 2025-09-24

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy393 kcal
Fat3.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates75 g
Sugars7.1 g
Fiber3.6 g
Protein14.3 g
Salt4 g

Serving: 1 serving (0.5 cup)

Ingredients

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

enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), high fructose corn syrup, onions*, contains less than 2% of hydrolyzed soy protein, salt, monosodium glutamate, yeast, interesterified soybean oil, cooked chicken*, spice, celery*, parsley*, chicken broth*, garlic*, turmeric (color), natural flavor, with bha, bht and rosemary extract as preservatives,*dried contains: wheat, sy,

Allergens and diets

Contains: Wheat, Gluten, Celery

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

Always check the package: recipes change.

Packaging

Paper

Context only: no points in v1.

More from Kraft

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. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  6. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  7. Report on Carcinogens, 15th Edition: Butylated Hydroxyanisole

    U.S. National Toxicology Program · Dec 21, 2021 · Agency assessment

    “Butylated hydroxyanisole (BHA) is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals.”

    ntp.niehs.nih.gov

  8. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  9. Statement on the safety assessment of the exposure to butylated hydroxyanisole E 320 (BHA) by applying a new exposure assessment methodology

    European Food Safety Authority · Jul 24, 2012 · Agency assessment

    “The Panel concluded that exposure to BHA from its use as food additive based on new exposure estimates does not exceed the ADI of 1 mg/kg bw/day at the mean”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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