Bacon Pasteurized Process Cheese Dip

Why Does This Score Ultra-Processed?

In our analysis, Bacon Pasteurized Process Cheese Dip scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Modified Fats (Partially Hydrogenated Soybean Oil): Hydrogenation and modification are UPF markers.
• Modified Starches (Col Flo 67 Modified Waxy Corn Starch Ns): Chemical modification is a hallmark of UPF.
• Industrial Enzymes (Enzyme Modified Cheese): Industrial enzyme use indicates significant processing.

Within Cheese, this product is more processed than about 94% of the 19,171 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Bacon Pasteurized Process Cheese Dip's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Bacon Bits (Pork Cured With Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite).

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

MineralsProcessing indicator

In this product: Sodium Phosphate.

Added minerals often compensate for processing.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Food AcidsProcessing indicator

In this product: Lactic Acid, Sorbic Acid, Acetic Acid.

Common in both traditional and industrial foods.