Fresh Cravings Roasted Red Pepper Hummus
Photo: Open Food Facts contributors (CC BY-SA)

Hummus

Fresh Cravings Roasted Red Pepper Hummus

10 oz/283 g

Score

Good 73 out of 100 Medium confidence
  • Contains seed oils

Why it scores 73

Fresh Cravings Roasted Red Pepper Hummus scores 73 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 8 points Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. minus 7.5 points Sodium benzoate: Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. Strong
  3. minus 5 points Salt 1.3 g / 100 g: High in salt. Strong

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

The Receipt

Roasted Red Pepper Hummus

START100

Ingredients

  • Sodium benzoate minus 7.5 points
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [1][2][3]
  • Vegetable oil (unspecified) minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Soybean oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Potassium sorbate minus 1.5 points
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [8][9]
subtotal−15.5

Processing

  • Processed (NOVA 3) minus 8 points
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [10]
subtotal−8

Nutrition per 100 g

  • Salt 1.3 g / 100 g minus 5 points
    Strong High in salt. [11]
  • Energy 219 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [12]
  • Fiber 3.1 g / 100 g plus 2 points
    Strong A good source of fiber. [12]
subtotal−4

TOTAL 73Good

100 − 27.5 = 72.5 → 73


GTIN 00854135008888 · 2026-01-29

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy219 kcal
Fat15.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates15.6 g
Sugars3.3 g
Added sugars0 g
Fiber3.1 g
Protein6.3 g
Salt1.3 g

Serving: 1 portion (32 g)

Ingredients

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

chickpeas, water, oil blend (canola oil, soybean oil and/or sunflower oil extr virgin olive oil), pepper blend (roasted red bell pepper, dried red bell pepper, guajillo chil pepper, japones chile pepper), tahini (ground sesame), garlic, sea salt, less than 1% of spice citric acid, smoked paprika, potassium sorbate (maintains freshness), sodium benzoate (maintain 1g freshness contains: sesame roasted red pepper-10 02

Allergens and diets

Contains: Soy, Sesame

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

Always check the package: recipes change.

Sources

  1. 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

  2. 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

  3. 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

  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. 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

  6. 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

  7. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 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

  10. 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