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Campbell's Chunky Cheesy Baked Potato
Photo: Open Food Facts contributors (CC BY-SA)

Meals with chicken

Campbell's Chunky Cheesy Baked Potato

533 g

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
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Why it scores 26

Campbell's Chunky Cheesy Baked Potato scores 26 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. 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
  2. Sugar: An added sugar. Strong
  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 soups

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

The Receipt

Cheesy Baked Potato

START100

Ingredients

  • 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. [1][2]
  • Sugar
    Strong An added sugar. [3][4][5]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
  • 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. [11]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [10]
  • Yeast extract
    Info An additive class 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. [12][10]
subtotal−49

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial protein and modified starch. [10]
subtotal−22.5

Nutrition per 100 g

  • Salt 0.8 g / 100 g
    Strong High in salt. [13]
subtotal−3
TOTAL 26Poor

100 − 74.5 = 25.5 → 26

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

GTIN 00051000128041 · 2026-09-19

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy78 kcal
Fat3.7 g
Saturated fat0.8 g
Trans fat0 g
Carbohydrates8.6 g
Sugars0.8 g
Added sugars0.4 g
Fiber0.8 g
Protein2 g
Salt0.8 g

Serving: 1 Serving (240 ml)

Ingredients

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

INGREDIENTS: WATER, POTATOES, BAKED POTATOES, VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), CONTAINS LESS THAN 2% OF: MODIFIED CORNSTARCH, CHEDDAR CHEESE PASTE (CHEDDAR CHEESE [MILK, CULTURES, SALT, ENZYMES], WATER, SODIUM PHOSPHATE), BACON BITS (BACON [CURED WITH WATER, SALT, SUGAR, NATURAL SMOKE FLAVORING, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE]), DRIED ONIONS, SOY PROTEIN CONCENTRATE, SALT, WHEAT FLOUR, YEAST EXTRACT, SUGAR, CREAM, NATURAL FLAVORING, SPICES, DRIED PORK STOCK, NATURAL SMOKE FLAVORING. CONTAINS: WHEAT, MILK, SOY

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

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

Always check the package: recipes change.

Packaging

Metal

Context only: no points in v1.

Healthiest meals with chicken in the US

More from Campbell's Chunky

Sources

  1. 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

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

    The Lancet Oncology · December 2015 · IARC

    doi.org

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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