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Marie's Chunky Blue Cheese Dressing
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Marie's Chunky Blue Cheese Dressing

25 fl oz/739 mL

Okay out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains seed oils
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Why it scores 58

Marie's Chunky Blue Cheese Dressing scores 58 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. Saturated fat 12.5 g / 100 g: Very high in saturated fat. Strong
  3. Salt 1.5 g / 100 g: High in salt. Strong

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

Better salad dressings

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

The Receipt

Chunky Blue Cheese Dressing

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Natamycin
    Regulatory Health Canada permits it only in listed foods, such as on the surface of cheese. [5]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
subtotal−18

Nutrition per 100 g

  • Saturated fat 12.5 g / 100 g
    Strong Very high in saturated fat. [7]
  • Salt 1.5 g / 100 g
    Strong High in salt. [8]
  • Energy 571 kcal / 100 g
    Info Energy-dense for its weight. [9]
subtotal−17
TOTAL 58Okay

100 − 42.5 = 57.5 → 58

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [10]

GTIN 00071840092036 · 2026-05-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy571 kcal
Fat60.7 g
Saturated fat12.5 g
Trans fat0 g
Carbohydrates3.6 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein3.6 g
Salt1.5 g

Serving: 2 Tbsp (28 g)

Ingredients

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

SOYBEAN OIL, CULTURED NONFAT BUTTERMILK, BLUE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, NATAMYCIN [TO PROTECT FLAVOR]), SOUR CREAM (CULTURED NONFAT MILK, CREAM), EGG YOLKS, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF SPICE, GARLIC*, SALT, MUSTARD BRAN, XANTHAN GUM.

Allergens and diets

Contains: Milk, Soy, Egg, Mustard

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest sauces in the US

More from Marie's

Sources

  1. 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

  2. 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

  3. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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