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Campbell's Chunky Sirloin Burger with Country Vegetables
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Campbell's Chunky Sirloin Burger with Country Vegetables

18.8 oz (1 lb 2.8 oz) 533 g

Okay out of 100 High confidence
  • Ultra-processed
  • No synthetic dyes
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Why it scores 50

Campbell's Chunky Sirloin Burger with Country Vegetables scores 50 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 4 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, flavoring and modified starch. Emerging

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

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

The Receipt

Sirloin Burger with Country Vegetables

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • 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. [6][5]
subtotal−26.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring and modified starch. [5]
subtotal−22.5

Nutrition per 100 g

  • Salt 0.4 g / 100 g
    Strong Contains some salt. [7]
subtotal−1
TOTAL 50Okay

100 − 50 = 50

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

GTIN 00051000180346 · 2026-04-04

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy49 kcal
Fat0.8 g
Saturated fat0.4 g
Trans fat0 g
Carbohydrates7.4 g
Sugars1.2 g
Added sugars0 g
Fiber1.2 g
Protein3.3 g
Salt0.4 g

Serving: 1 can (533 g)

Ingredients

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

INGREDIENTS: BEEF STOCK (WATER, DRIED BEEF STOCK), POTATOES, CARROTS, SEASONED BEEF SIRLOIN BURGERS WITH POTATOES AND ONIONS (SIRLOIN BEEF, POTATOES, POTATO EXTRACT, POTASSIUM SALT, RECONSTITUTED ONIONS, SALT, SPICE), TOMATO PUREE (WATER, TOMATO PASTE), GREEN BEANS, PEAS, CONTAINS LESS THAN 2% OF: MODIFIED CORNSTARCH, WHEAT FLOUR, YEAST EXTRACT, SALT, POTASSIUM SALT, FLAVORING, CARAMEL COLOR, LACTIC ACID, SPICES. CONTAINS: WHEAT

Allergens and diets

Contains: Wheat, Gluten

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

Always check the package: recipes change.

Packaging

Paper, Aluminium

Context only: no points in v1.

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Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 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

  9. 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