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Great Value Classic Alfredo Pasta Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Great Value Classic Alfredo Pasta Sauce

16 oz/1 lb/454 g

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils
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Why it scores 60

Great Value Classic Alfredo Pasta Sauce scores 60 out of 100 (Good) 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 1.4 g / 100 g: High in salt. Strong
  3. 4 kinds of ultra-processing markers: Industrial additive classes found: firming agent, flavoring, modified starch and thickener, stabilizer or gelling agent. Emerging

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

Better pasta sauces

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

The Receipt

Classic Alfredo Pasta Sauce

START100

Ingredients

  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Calcium chloride
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • 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. [6][1]
subtotal−12

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: firming agent, flavoring, modified starch and thickener, stabilizer or gelling agent. [1]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 1.6 g / 100 g
    Strong Contains some saturated fat. [7]
  • Salt 1.4 g / 100 g
    Strong High in salt. [8]
subtotal−6
TOTAL 60Good

100 − 40.5 = 59.5 → 60

GTIN 00078742074047 · 2025-12-23

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy81 kcal
Fat5.7 g
Saturated fat1.6 g
Trans fat0 g
Carbohydrates6.5 g
Sugars1.6 g
Added sugars0 g
Fiber0 g
Protein1.6 g
Salt1.4 g

Serving: 0.25 cup (62 g)

Ingredients

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

WATER, CREAM, MODIFIED CORN STARCH, SUNFLOWER OIL AND/OR CANOLA OIL AND/ OR SOYBEAN OIL, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), DAIRY PRODUCT SOLIDS, MODIFIED EGG YOLK (EGG YOLKS, SALT, ENZYMES), SALT, CONTAINS 0.5% OR LESS OF THE FOLLOWING: ROMANO CHEESE (COW'S MILK, CULTURES, SALT, ENZYMES), ROASTED GARLIC POWDER, XANTHAN GUM, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES, CALCIUM CHLORIDE), BUTTERFAT, NATURAL FLAVOR, SPICES, LACTIC ACID, ONION POWDER.

Allergens and diets

Contains: Milk, Egg

  • Not vegan
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest sauces in the US

More from Great Value

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. 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

  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. 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