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Bettergoods Strawberry Champagne Vinaigrette
Photo: Open Food Facts contributors (CC BY-SA)

Salad dressings

Bettergoods Strawberry Champagne Vinaigrette

Poor out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
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Why it scores 27

Bettergoods Strawberry Champagne Vinaigrette scores 27 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. Sugars 20 g / 100 g: Very high in sugar. Strong

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

Better vinaigrettes and Italian dressings

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

The Receipt

Strawberry Champagne Vinaigrette

START100

Ingredients

  • Fruit juice concentrate (sweetener)
    Strong An added sugar. [1][2][3]
  • Sodium benzoate
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [4][5][6]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [11]
  • 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. [12][11]
  • Potassium sorbate
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [13][14]
subtotal−34.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [11]
subtotal−21

Nutrition per 100 g

  • Sugars 20 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 1.7 g / 100 g
    Strong Contains some saturated fat. [15]
  • Salt 1.7 g / 100 g
    Strong High in salt. [16]
  • Energy 200 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−18
TOTAL 27Poor

100 − 73.5 = 26.5 → 27

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). [17]

GTIN 00194346188260 · 2026-01-08

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat11.7 g
Saturated fat1.7 g
Trans fat0 g
Carbohydrates23.3 g
Sugars20 g
Added sugars20 g
Fiber0 g
Protein0 g
Salt1.7 g

Serving: 2 tbsp. (30 ml)

Ingredients

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

champagne vinegar, apple cider vinegar, apple juice concentrate, water, tamari soy sauce, canola oil, extra virgin olive oil, lemon juice concentrate, dijon mustard, sea salt, black pepper, xanthan gum, natural flavor, potassium sorbate, sodium benzoate

Allergens and diets

Contains: Soy, Mustard

  • Palm-oil-free

Always check the package: recipes change.

Healthiest salad dressings in the US

More from Bettergoods

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. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst

    Journal of Agricultural and Food Chemistry · May 1993 · Peer-reviewed

    doi.org

  5. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  6. Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)

    European Food Safety Authority · Oct 30, 2019 · Agency assessment

    “derived a group ADI of 5 mg/kg bw per day (expressed as benzoic acid) in accordance with the ADI previously derived by SCF and JECFA”

    doi.org

  7. 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

  8. 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

  9. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  12. 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

  13. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  14. 21 CFR 182.3640 Potassium sorbate

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ecfr.gov

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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