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Vlasic Dill Relish
Photo: Open Food Facts contributors (CC BY-SA)

Vegetables based foods

Vlasic Dill Relish

10 fl oz

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains emulsifiers studied for gut effects
  • May contain traces of 1,4-dioxane
  • No synthetic dyes
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Why it scores 52

Vlasic Dill Relish scores 52 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 4 g / 100 g: Very high in salt. Strong
  3. Polysorbate 80: In mice, polysorbate 80 altered the gut microbiota and promoted low-grade inflammation and metabolic syndrome; human evidence is limited. Strong

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

Better relish, peppers and pickled vegetables

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

The Receipt

Dill Relish

START100

Ingredients

  • Polysorbate 80
    Strong In mice, polysorbate 80 altered the gut microbiota and promoted low-grade inflammation and metabolic syndrome; human evidence is limited. [1][2]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [3]
  • Sodium aluminum sulfate
    Regulatory The EU cut the uses of aluminum-containing additives in 2012 because aluminum intake can exceed the tolerable weekly intake, especially in children. [4]
  • 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. [5][3]
  • Calcium chloride
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
subtotal−15.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [3]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, firming agent, flavoring and thickener, stabilizer or gelling agent. [3]
subtotal−24

Nutrition per 100 g

  • Salt 4 g / 100 g
    Strong Very high in salt. [6]
subtotal−9
TOTAL 52Okay

100 − 48.5 = 51.5 → 52

Can’t score above 79. High in salt (above the front-of-pack "high" level). [7]

GTIN 00054100018304 · 2026-04-23

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy0 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates6.7 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt4 g

Serving: 1 Tbsp (15 g)

Recipe changed

  • Synthetic dyes removed

Compared with an older list (Open Food Facts). The current list is from March 2026.

Ingredients

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

Cucumbers, Water, Salt, Distilled Vinegar, Less Than 2% Of: Dehydrated Red Pepper, Polysorbate 80, Xanthan Gum, Alum, Natural Flavor, Turmeric Extract (Color), Calcium Chloride.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

More from Vlasic

Sources

  1. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  2. Scientific Opinion on the re-evaluation of polysorbates (E 432–436) as food additives

    European Food Safety Authority · Jul 17, 2015 · Agency assessment

    “There is no concern regarding genotoxicity, carcinogenicity or developmental toxicity.”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 as regards the conditions of use and the use levels for aluminium-containing food additives

    European Union (Official Journal) · May 3, 2012 · Law

    “In addition, EFSA considers that the revised TWI is generally exceeded for high consumers, especially children, in a significant part of the Union.”

    eur-lex.europa.eu

  5. 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

  6. 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

  7. 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

  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

  10. 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

  11. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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

  12. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  13. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int