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Impossible Sausage made from plants
Photo: Open Food Facts contributors (CC BY-SA)

Sausages

Impossible Sausage made from plants

13.5 oz/383 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
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Why it scores 34

Impossible Sausage made from plants scores 34 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Dextrose: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 6 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate, 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 sausages

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

The Receipt

Sausage made from plants

START100

Ingredients

  • Dextrose
    Strong An added sugar. [1][2][3]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Methylcellulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Sodium alginate
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Konjac
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • 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. [9][4]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−25.5

Nutrition per 100 g

  • Saturated fat 7.4 g / 100 g
    Strong Very high in saturated fat. [10]
  • Salt 1.5 g / 100 g
    Strong High in salt. [11]
  • Energy 253 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 5.3 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 14.7 g / 100 g
    Info A good source of protein. [2]
subtotal−9
TOTAL 34Poor

100 − 66 = 34

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

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [12]

GTIN 00816697020357 · 2026-09-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy253 kcal
Fat16.8 g
Saturated fat7.4 g
Trans fat0 g
Carbohydrates8.4 g
Sugars1.1 g
Added sugars1.1 g
Fiber5.3 g
Protein14.7 g
Salt1.5 g

Serving: 1 link (95 g)

Ingredients

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

WATER, SOY PROTEIN CONCENTRATE, SUNFLOWER OIL, COCONUT OIL, 2% OR LESS OF: METHYLCELLULOSE, SALT, YEAST EXTRACT, VEGETAL CASING (SODIUM ALGINATE, KONJAC GUM, GUAR GUM), CULTURED DEXTROSE, FOOD STARCH MODIFIED, DEXTROSE, NATURAL FLAVORS, CITRIC ACID, PAPRIKA, SPICES, BLACK PEPPER, CHILI PEPPER, CORIANDER, RED PEPPER, GARLIC POWDER, ONION POWDER, SOY LEGHEMOGLOBIN, MIXED TOCOPHEROLS (ANTIOXIDANT), L-TRYPTOPHAN, SOY PROTEIN ISOLATE VITAMINS & MINERALS: ZINC GLUCONATE, NIACIN (VITAMIN B3), PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), VITAMIN B12

Allergens and diets

Contains: Soy

  • Palm-oil-free

Always check the package: recipes change.

Healthiest sausages in the US

More from Impossible

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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