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  3. Spicy ranch dressing
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Condiments · 0708820818118

Spicy ranch dressing

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water51.9%—›
  • Soya oil24%—›
  • Sugar1.7%—›
  • Contains less than 2% of egg yolk1.7%—
  • Salt1%—›
  • Cayenne pepper1%—›
  • Chili peppers1%—›
  • Habanero chili0.5%—
  • Arbol0.2%—
  • Cayenne pepper0.2%—›
  • Buttermilk1%—›
  • Garlic1%—›
  • Onion1%—›
  • Modified food starch1%—›
  • Distilled vinegar1%—›
  • E3381%⚠ Low
  • E4151%—
  • Whey protein1%—›
  • Red bell pepper1%—›
  • Spice1%—›
  • Chili pepper1%—›
  • Natural flavouring1%—
  • Yeast extract1%—›
  • E339ii1%—
  • Paprika1%—›
  • E6311%⚠ Low
  • E6271%⚠ Low
  • E2020.8%—
  • E3850.8%—
  • Preservative0.8%—
  • Sodium phosphates (E339)⚠ Low
Show original label text

Water, soybean oil, sugar, contains less than 2% of egg yolk, salt, cayenne pepper puree, chili peppers* (habanero, arbol, cayenne), buttermilk, garlic*, onion*, modified food starch, distilled vinegar, phosphoric acid, xanthan gum, whey protein, red bell pepper*, spices, chili pepper extract, natural flavors (contains milk), yeast extract, disodium phosphate, paprika, disodium inosinate and disodium guanylate, potassium sorbate and calcium disodium edta (as preservatives).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Phosphoric acidAcidulant (colas); high total phosphate intake linked to bone-mineral and renal concerns in some studies.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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. 01AQUAHydrationNot assessed
  2. 02SOYBEAN OILCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05HOT PEPPERCompoundNot assessed
  6. 06CAPSICUMCompoundNot assessed
  7. 07BUTTERMILKCompoundNot assessed
  8. 08GARLICCompoundNot assessed
  9. 09ONIONCompoundNot assessed
  10. 10Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  11. 11ACETIC ACIDActiveNot assessed
  12. 12VINEGARCompoundNot assessed
  13. 13WHEY PROTEINCompoundNot assessed
  14. 14Bovine whey proteinsCompoundNot assessed
  15. 15WHEYCompoundNot assessed
  16. 16PIMENTOCompoundNot assessed
  17. 17SPICECompoundNot assessed
  18. 18YEASTCompoundNot assessed
  19. 19PAPRIKACompoundNot assessed

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