Food
Kinder's Mexican Seasoning
Score
- Ultra-processed
- Contains seed oils
Why it scores 72
Kinder's Mexican Seasoning scores 72 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 2.5 points Maltodextrin: An additive class typical of ultra-processed foods (NOVA group 4). Info
- minus 2.5 points Natural flavors: "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. Info
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better seasoning mixes and rubs
-
Mexican Fiesta Seasoning Frontier · 2.12 oz/60 g Not ultra-processed · No seed oils Score 98 out of 100 , 26 points higher -
Mexican taco truck seasoning Mccormick · 4.27 oz/121 g Not ultra-processed · No seed oils Score 90 out of 100 , 18 points higher -
Hot Mexican-Style Chili Powder Mccormick · 2.5 oz Not ultra-processed · No seed oils Score 90 out of 100 , 18 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Mexican Seasoning
Ingredients
- Maltodextrin minus 2.5 points
- Natural flavors minus 2.5 points
- Sunflower oil minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Energy 250 kcal / 100 g minus 1 points
100 − 28 = 72
Nutrition per 100 g
| Energy | 250 kcal |
|---|---|
| Added sugars | 0 g |
Serving: 1 serving (4 g)
Ingredients
Label text, as published
chili pepper (including ancho chili pepper salt, dehydrated onion, dehydrated garlic, spices, maltodextrin, rice concentrate, natural flavor, citric acid, paprika, garlic, lime juice, sunflower oil
Allergens and diets
- Palm-oil-free
Always check the package: recipes change.
More from Kinder's
Sources
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
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“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
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“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“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