Food
J.R. Dippers Cheese Dip And Bread Sticks
19 g
Score
- Ultra-processed
- High in salt
- High in saturated fat
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
Why it scores 22
J.R. Dippers Cheese Dip And Bread Sticks scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 9 points Salt 3.2 g / 100 g: Very high in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
The Receipt
Cheese Dip And Bread Sticks
Ingredients
- Sugar minus 20 points
- Interesterified oil minus 2.5 points
- Maltodextrin minus 2.5 points
- Sodium phosphate minus 1.5 points
- Mono- and diglycerides minus 1.5 points
- Natural flavors minus 1.5 points
- Sodium alginate minus 0.5 points
- Sorbic acid minus 0.5 points
- Xanthan gum minus 0.5 points
- Canola oil minus 0.5 points
- Yeast extract minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 6 kinds of ultra-processing markers minus 7.5 points
Nutrition per 100 g
- Sugars 10.5 g / 100 g minus 5 points
- Saturated fat 5.3 g / 100 g minus 5 points
- Salt 3.2 g / 100 g minus 9 points
- Energy 368 kcal / 100 g minus 2 points
100 − 78.5 = 21.5 → 22
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in saturated fat and salt (above the front-of-pack "high" level). [16]
Nutrition per 100 g
| Energy | 368 kcal |
|---|---|
| Fat | 15.8 g |
| Saturated fat | 5.3 g |
| Trans fat | 0 g |
| Carbohydrates | 42.1 g |
| Sugars | 10.5 g |
| Fiber | 1.3 g |
| Protein | 5.3 g |
| Salt | 3.2 g |
Serving: 19g
Ingredients
- CHEESE DIP (WATER, PASTEURIZED MILK, INTERESTERIFIED SOYBEAN OIL, REDUCED MINERALS WHEY, WHEY, MALTODEXTRIN, SODIUM PHOSPHATE, COM SYRUP SOLIDS, SALT, APO-CAROTENAL (COLOR), CHEESE CULTURE, DISTILLED MONOGLYCERIDES, ENZYMES, LACTIC ACID, NATURAL FLAVOR, SODIUM ALGINATE, SORBIC ACID (PRESERVATIVE), SUGAR XANTHAN GUM)
- BREAD STICKS (ENRICHED WHEAT FLOUR, SUGAR, CANOLA OIL, SALT, YEAST EXTRACT, BAKING SODA)
Label text, as published
CHEESE DIP [WATER, PASTEURIZED MILK, INTERESTERIFIED SOYBEAN OIL, REDUCED MINERALS WHEY, WHEY, MALTODEXTRIN, SODIUM PHOSPHATE, COM SYRUP SOLIDS, SALT, CONTAINS LESS THAN 2% OF APO-CAROTENAL (COLOR), CHEESE CULTURE, DISTILLED MONOGLYCERIDES, ENZYMES, LACTIC ACID, NATURAL FLAVOR, SODIUM ALGINATE, SORBIC ACID (PRESERVATIVE), SUGAR XANTHAN GUM], BREAD STICKS [ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CANOLA OIL, SALT, YEAST EXTRACT, BAKING SODA].
Allergens and diets
Contains: Milk, Soy, Wheat, Gluten
- Not vegan
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
EFSA issues new advice on phosphates
“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
-
“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
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“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
-
“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