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  3. Creamy caesar dressing
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Condiments · 0003003407683

Creamy caesar dressing

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Soya oil51.9%—›
  • Water24.1%—›
  • Parmigiano reggiano12%—
  • Romano cheese6%—
  • Semi skimmed milk3%—
  • Lactic ferments1.5%—
  • Salt0.8%—›
  • Enzyme0.8%—›
  • Vinegar3%—›
  • Sugar1.5%—›
  • Egg yolks0.8%—›
  • Salt0.4%—›
  • Contains less than 2% of0.2%—
  • Red wine vinegar0.2%—
  • Dried garlic<0.1%—›
  • Spice<0.1%—›
  • Buttermilk<0.1%—›
  • E338<0.1%⚠ Low
  • E415—
  • Dehydrated onion—
  • E330—
  • E202—
  • Calcium disodium edta as preservatives—
  • Anchovy—›
  • Molasses—›
  • E627⚠ Low
  • E631⚠ Low
  • Corn syrup—›
  • Vitamin e alpha tocopherol acetate—›
  • E150a—
  • Tamarind—›
  • Natural flavouring—
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

Soybean oil, water, parmesan and romano cheeses (part-skim milk, cheese cultures, salt, enzymes), vinegar, sugar, egg yolks, salt, contains less than 2% of: red wine vinegar, dried garlic, spices, dried buttermilk, phosphoric acid, xanthan gum, dried onion, citric acid, potassium sorbate and calcium disodium edta as preservatives, dried anchovies, molasses, disodium guanylate and disodium inosinate, corn syrup, vitamin e alpha tocopherol acetate, caramel color, tamarind, natural flavor.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Phosphoric acidAcidulant (colas); high total phosphate intake linked to bone-mineral and renal concerns in some studies.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOYBEAN OILCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03ACETIC ACIDActiveNot assessed
  4. 04VINEGARCompoundNot assessed
  5. 05SUGARCompoundNot assessed
  6. 06EGG YOLKCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08DRIED GARLICCompoundNot assessed
  9. 09SPICECompoundNot assessed
  10. 10BUTTERMILKCompoundNot assessed
  11. 11ANCHOVY PREPARATIONCompoundNot assessed
  12. 12MOLASSESCompoundNot assessed
  13. 13BEET MOLASSESCompoundNot assessed
  14. 14CORN SYRUPCompoundNot assessed
  15. 15Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  16. 16VITAMIN E ACETATEActiveNot assessed
  17. 17TAMARINDCompoundNot assessed

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