GoodSwap Get notified
Vigo Seasoned Bread Crumbs Italian Style
Photo: Open Food Facts contributors (CC BY-SA)

Cooking helpers

Vigo Seasoned Bread Crumbs Italian Style

8 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
Get GoodSwap

Why it scores 22

Vigo Seasoned Bread Crumbs Italian Style scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Malt syrup: An added sugar. Strong
  2. High fructose corn syrup: 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 bread crumbs and croutons

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

The Receipt

Seasoned Bread Crumbs Italian Style

START100

Ingredients

  • Malt syrup
    Strong An added sugar. [1][2][3]
  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Brown sugar
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: industrial protein and industrial sugar or starch hydrolysate. [5]
subtotal−19.5

Nutrition per 100 g

  • Sugars 6.7 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 1.7 g / 100 g
    Strong Contains some saturated fat. [6]
  • Salt 4.8 g / 100 g
    Strong Very high in salt. [7]
  • Energy 367 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 6.7 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 16.7 g / 100 g
    Info A good source of protein. [2]
subtotal−9
TOTAL 22Poor

100 − 78.5 = 21.5 → 22

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [8]

GTIN 00071072013601 · 2026-08-10

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy367 kcal
Fat5 g
Saturated fat1.7 g
Trans fat0 g
Carbohydrates66.7 g
Sugars6.7 g
Added sugars6.7 g
Fiber6.7 g
Protein16.7 g
Salt4.8 g

Serving: 0.25 cup (30 g)

Ingredients

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

TOASTED BREAD CRUMBS [ENRICHED FLOUR, (WHEAT FLOUR, MALTED BARLEY, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, VEGETABLE OIL, (SOYBEAN AND/OR COTTONSEED AND/OR CORN AND/OR CANOLA OILS) CONTAINS 2 PERCENT OR LESS OF YEAST, SALT, BROWN SUGAR, HONEY, MOLASSES, SUGAR, WHEAT GLUTEN, WHEY, SOY FLOUR, RYE FLOUR, CORN FLOUR, OAT BRAN, CORN MEAL, RICE FLOUR, POTATO FLOUR, BUTTER, DISTILLED VINEGAR, SKIM MILK, LACTIC ACID, CALCIUM PROPIONATE (PRESERVATIVE), SESAME SEEDS], SALT, PECORINO ROMANO CHEESE (SHEEP'S MILK, SALT, RENNET), SPICES, GARLIC, ONION AND PARSLEY.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Sesame

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

Always check the package: recipes change.

Healthiest cooking helpers in the US

More from Vigo

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  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. 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

  9. 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

  10. 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

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. 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