Traditional Alpine Fondue

Why Does This Score Ultra-Processed?

In our analysis, Traditional Alpine Fondue scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Chemical Preservatives (Potassium Sorbate): Synthetic preservatives are UPF indicators.
• Industrial Enzymes (Gruyere Cheese Flavor (Swiss Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Water, Flavors)): 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 Traditional Alpine Fondue'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.

Natural PreservativesProcessing indicator

In this product: Chablis Wine (Sulfites).

Natural sources but industrial application.

Food AcidsProcessing indicator

In this product: Garlic (Garlic, Water, Phosphoric Acid (Acidifying Agent), Sodium Benzoate (Preservative)).

Common in both traditional and industrial foods.

MineralsProcessing indicator

In this product: Disodium Phosphate.

Added minerals often compensate for processing.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.