Sulphur Dioxide to Promote Color Retention
Processing Impact: 3.5/10
Products Containing Sulphur Dioxide to Promote Color Retention (11)
Sauce
Unknown Brand
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCategory: Dips & Salsa
Sauce
Lazzaris
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCategory: Dips & Salsa
Sauce
Lazzaris
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCategory: Dips & Salsa
Sauce, Amarena-cherry
Lazzaris
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCategory: Dips & Salsa
Sauce, Amarena-cherry
Lazzaris
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCategory: Dips & Salsa
Biscuits with Sliced Almonds, Almonds
Bristot
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCategory: Cookies & Biscuits
Apricot Sauce
Unknown Brand
Processing Level:
Processing Level: 4 out of 10 - Moderately Processed
4/10
Moderately ProcessedCategory: Oriental, Mexican & Ethnic Sauces
Apricot Sauce
Lazzaris
Processing Level:
Processing Level: 4 out of 10 - Moderately Processed
4/10
Moderately ProcessedCategory: Oriental, Mexican & Ethnic Sauces
Apricot Sauce
Lazzaris
Processing Level:
Processing Level: 4 out of 10 - Moderately Processed
4/10
Moderately ProcessedCategory: Oriental, Mexican & Ethnic Sauces
Apricot Sauce
Lazzaris
Processing Level:
Processing Level: 4 out of 10 - Moderately Processed
4/10
Moderately ProcessedCategory: Oriental, Mexican & Ethnic Sauces
Apricot Sauce
Lazzaris
Processing Level:
Processing Level: 4 out of 10 - Moderately Processed
4/10
Moderately ProcessedCategory: Oriental, Mexican & Ethnic Sauces
About Processing Impact
The processing impact score (1-10) indicates how much an ingredient contributes to a food's overall processing level. Ingredients with higher scores are typically more heavily processed or are additives used primarily in ultra-processed foods.
Low Impact (1-3)
Minimally processed ingredients like whole foods, simple extracts, or traditional preservatives.
Medium Impact (4-6)
Moderately processed ingredients like refined oils, flours, or simple additives.
High Impact (7-10)
Highly processed ingredients like artificial flavors, colors, or industrial additives.