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Campbell's Spaghettios Original
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Campbell's Spaghettios Original

448 g

Okay out of 100 High confidence
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 47

Campbell's Spaghettios Original scores 47 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 4 kinds of ultra-processing markers. Strong
  3. 4 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging

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

The Receipt

Spaghettios Original

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • 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. [5]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [7][8][9][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. [11][6]
subtotal−30

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 4 kinds of ultra-processing markers. [6]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [6]
subtotal−22.5

Nutrition per 100 g

  • Salt 0.6 g / 100 g
    Strong Contains some salt. [12]
subtotal−1
TOTAL 47Okay

100 − 53.5 = 46.5 → 47

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

GTIN 00051000232830 · 2026-08-22

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy67 kcal
Fat0.6 g
Saturated fat0.2 g
Trans fat0 g
Carbohydrates13.9 g
Sugars4 g
Added sugars2.4 g
Fiber0.8 g
Protein2 g
Salt0.6 g

Serving: 1 serving (448 g)

Ingredients

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

INGREDIENTS: WATER, TOMATO PUREE (WATER, TOMATO PASTE), ENRICHED PASTA (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF: SALT, ENZYME MODIFIED CHEDDAR CHEESE (CHEDDAR CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYMES], WATER, SALT, MILKFAT, DISODIUM PHOSPHATE, ENZYMES, XANTHAN GUM), VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), BETA CAROTENE, CITRIC ACID, PAPRIKA EXTRACT, ONION EXTRACT, NATURAL FLAVORING. CONTAINS: WHEAT, MILK

Allergens and diets

Contains: Milk, Wheat, Gluten

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

Always check the package: recipes change.

Healthiest soups in the US

More from Campbell's

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. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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

  8. 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

  9. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  11. 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

  12. 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