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Dei Fratelli Pizza Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Pizza sauces

Dei Fratelli Pizza Sauce

15 oz/425 g

Okay out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • No additives
  • Seed-oil free
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Why it scores 57

Dei Fratelli Pizza Sauce scores 57 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sugars 6.3 g / 100 g: Contains some sugar. Strong

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

The Receipt

Pizza Sauce

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • 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. [4][5]
subtotal−22.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
subtotal−18

Nutrition per 100 g

  • Sugars 6.3 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 0.9 g / 100 g
    Strong High in salt. [6]
subtotal−6

Bonuses

  • No additives
    Info No food additives in the ingredient list. [5]
subtotal+3
TOTAL 57Okay

100 − 43.5 = 56.5 → 57

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

GTIN 00070900501266 · 2024-12-06

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy48 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates9.5 g
Sugars6.3 g
Fiber1.6 g
Protein1.6 g
Salt0.9 g

Serving: 0.25 cup (63 g)

Ingredients

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

Tomatoes, sugar, sea salt, corn starch, dehydrated onion, olive oil, spices, dehydrated garlic, peppers, natural flavors, vinegar.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Healthiest pizza sauces in the US

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 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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. 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

  8. 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