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Caesar Garlic and Parmesan Dressing & Dip, Caesar

Processing Score
5.5Highly Processed
Nutrition Score
0.5/10Poor

The processing score reflects 19 ingredients, including emulsifiers or gums. The nutrition score reflects high total fat. It also contains trans fat.

Nutrient Alerts

High Fat
Data Updated
Oct 18, 2026
UPC
062287052349
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Nutrition Facts
Serving size100 ml
Amount per serving
Calories
590
% Daily Value*
Total Fat 64g
82%
Saturated Fat 5g
25%
Trans Fat 0.5g
Cholesterol 45mg
15%
Sodium 440mg
19%
Total Carbohydrate 3g
1%
Dietary Fiber 0g
0%
Total Sugars <1g
Protein 2g
Calcium 40mg
3%
Iron 0.3mg
2%
Potassium 50mg
1%

* 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

14 listed · 2 flagged for review

CANOLA OIL, WATER, LIQUID YOLK (EGG), PARMESAN CHEESE (MILK), SEASONINGS (MUSTARD, ANCHOVIES), CONCENTRATED LEMON JUICE, GARLIC, SALT, SPICES, CULTURED SKIM MILK POWDER, SKIM MILK POWDER, SUGARS (MOLASSES, GLUCOSE-FRUCTOSE, BLACKSTRAP MOLASSES), XANTHAN GUM, CARAMEL.

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 Caesar Garlic and Parmesan Dressing & Dip, Caesar'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.

Stabilizers & GumsUPF marker

In this product: Xanthan Gum.

Industrial stabilizers common in UPF.

Vegetable OilsProcessing indicator

In this product: Canola Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugars (Molasses, Glucose-Fructose, Blackstrap Molasses).

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

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