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Great Value Crinkle Cut Pre-fried & Deep Frozen French Fries
Photo: Open Food Facts contributors (CC BY-SA)

Food

Great Value Crinkle Cut Pre-fried & Deep Frozen French Fries

32 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
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Why it scores 29

Great Value Crinkle Cut Pre-fried & Deep Frozen French Fries scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Caramel: An added sugar. Strong
  2. Dextrose: 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 fries and frozen potatoes

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

The Receipt

Crinkle Cut Pre-fried & Deep Frozen French Fries

START100

Ingredients

  • Caramel
    Strong An added sugar. [1][2][3]
  • Dextrose
    Strong An added sugar. [1][2][3]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [8][9][10]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sodium acid pyrophosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [11]
subtotal−48

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [12]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added) and industrial sugar or starch hydrolysate. [12]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 1.2 g / 100 g
    Strong Contains some saturated fat. [8]
  • Salt 0.8 g / 100 g
    Strong High in salt. [13]
subtotal−4
TOTAL 29Poor

100 − 71.5 = 28.5 → 29

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

GTIN 00078742430263 · 2026-10-08

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy119 kcal
Fat3.6 g
Saturated fat1.2 g
Trans fat0 g
Carbohydrates19.1 g
Sugars1.2 g
Added sugars0 g
Fiber2.4 g
Protein2.4 g
Salt0.8 g

Serving: 14 pieces (85 g)

Ingredients

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

POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA, PALM, SOYBEAN, SUNFLOWER), SALT, DISODIUM DIHYDROGEN PYROPHOSPHATE (TO PROMOTE COLOR RETENTION), COLORING (CARAMEL, ANNATTO, TURMERIC), DEXTROSE.

Allergens and diets

Contains: Soy

  • Vegan
  • Vegetarian
  • Not palm-oil-free

Always check the package: recipes change.

More from Great Value

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. 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

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. 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

  9. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  10. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  11. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  13. 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

  14. 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

  15. 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