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Raspberry Honey Mustard Dip & Glaze, Raspberry Honey Mustard

Processing Score
6.0Highly Processed
Nutrition Score
3.5/10Fair

The processing score reflects 15 ingredients, including preservatives. The nutrition score reflects high sugar.

Nutrition Highlights

Little Or No Cholesterol ListedGood Protein SourceGood Fiber Source

Nutrient Alerts

High Sugar
Data Updated
Oct 18, 2026
UPC
011246201533
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Nutrition Facts
Serving size39 g
Amount per serving
Calories
120
% Daily Value*
Total Fat 2.5g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 170mg
7%
Total Carbohydrate 24g
9%
Dietary Fiber 1g
4%
Total Sugars 23g
Includes 22g Added Sugars
44%
Protein 2g
Vitamin D 0mcg
0%
Calcium 20mg
2%
Iron 1mg
6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

8 listed · 4 flagged for review

CANE SUGAR, GROUND MUSTARD, RED RASPBERRY VINEGAR (WATER, WHITE VINEGAR, RASPBERRY PUREE, LEMON JUICE CONCENTRATE, PECTIN, CITRIC ACID, SODIUM CITRATE), HONEY, MUSTARD SEED, WATER, SALT, SODIUM BENZOATE (AS A PRESERVAITIVE)AND SODIUM BISULFATE (NATURAL ACIDIFIER).

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

What These Ingredients Tell Us

We group Raspberry Honey Mustard Dip & Glaze, Raspberry Honey Mustard'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.

Chemical PreservativesStrong UPF marker

In this product: Sodium Benzoate (As A Preservaitive)And Sodium Bisulfate (Natural Acidifier).

Synthetic preservatives are UPF indicators.

Sugars & Natural SweetenersProcessing indicator

In this product: Cane Sugar, Honey.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

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