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Bolthouse Farms Creamy Caesar Yogurt Dressing & Dip
Photo: Open Food Facts contributors (CC BY-SA)

Salad dressings

Bolthouse Farms Creamy Caesar Yogurt Dressing & Dip

12 fl oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
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Why it scores 29

Bolthouse Farms Creamy Caesar Yogurt Dressing & Dip scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Fruit juice concentrate (sweetener): An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong

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

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The Receipt

Creamy Caesar Yogurt Dressing & Dip

START100

Ingredients

  • Fruit juice concentrate (sweetener)
    Strong An added sugar. [1][2][3]
  • Carrageenan
    Strong In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. [4][5][6][7]
  • Pectin
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • 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. [13][8]
subtotal−35

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [8]
subtotal−22.5

Nutrition per 100 g

  • Sugars 6.7 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 3.3 g / 100 g
    Strong High in saturated fat. [14]
  • Salt 2 g / 100 g
    Strong Very high in salt. [15]
  • Energy 167 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−14
TOTAL 29Poor

100 − 71.5 = 28.5 → 29

Can’t score above 79. Contains fruit juice concentrate (sweetener), an ingredient of high concern. [1][2][3]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [16]

GTIN 00071464022778 · 2026-05-25

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy167 kcal
Fat11.7 g
Saturated fat3.3 g
Trans fat0 g
Carbohydrates10 g
Sugars6.7 g
Added sugars0 g
Fiber0 g
Protein6.7 g
Salt2 g

Serving: 2 tbsp (30 g)

Ingredients

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

FILTERED WATER, YOGURT (CULTURED PASTEURIZED MILK, CREAM, PECTIN, CARRAGEENAN), BUTTERMILK (CULTURED NONFAT MILK, MILK, SODIUM CITRATE, VITAMIN A PALMITATE), WHEY PROTEIN CONCENTRATE, SOYBEAN OIL, ASIAGO & PARMESAN CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WHITE GRAPE JUICE FROM CONCENTRATE (FILTERED WATER, WHITE GRAPE JUICE CONCENTRATE), ONION, WHITE DISTILLED VINEGAR, CONTAINS 2% OR LESS: SOUR CREAM, CHEDDAR CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), SALT, GARLIC, LEMON JUICE CONCENTRATE, XANTHAN GUM, NATURAL FLAVORS, DIJON MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SEA SALT, SPICES), BLACK PEPPER, EGG YOLKS, MUSTARD SEED

Allergens and diets

Contains: Milk, Soy, Egg, Mustard

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest salad dressings in the US

More from Bolthouse Farms

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. Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study

    The Lancet Diabetes & Endocrinology · May 2024 · Peer-reviewed

    “We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”

    doi.org

  5. 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

  6. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

    European Food Safety Authority · Apr 26, 2018 · Agency assessment

    “However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”

    doi.org

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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