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Kinder's The Blend
Photo: Open Food Facts contributors (CC BY-SA)

Condiments

Kinder's The Blend

12.25 oz/347 g

Good out of 100 Medium confidence
  • High in salt
  • Contains seed oils
  • No additives
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Why it scores 79

Kinder's The Blend scores 79 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Salt 45 g / 100 g: Very high in salt. Strong
  2. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  3. Sunflower oil: High in omega-6 linoleic acid. Emerging

Capped at 79: High in salt (above the front-of-pack "high" level).

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

The Receipt

The Blend

START100

Ingredients

  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−2.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]
subtotal−8

Nutrition per 100 g

  • Salt 45 g / 100 g
    Strong Very high in salt. [6]
  • Fiber 3.5 g / 100 g
    Strong A good source of fiber. [7]
subtotal−7
TOTAL 79Good

100 − 17.5 = 82.5 → 83 → capped at 79

Capped at 79. High in salt (above the front-of-pack "high" level). [8]

GTIN 00755795855181 · 2026-03-26

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy0 kcal
Fat0 g
Saturated fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber3.5 g
Protein0 g
Salt45 g

Serving: 1/4 tsp

Ingredients

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

sea salt, organic dehydrated garlic, organic black pepper, organic sunflower oil

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest condiments in the US

More from Kinder'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. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 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