Dr. Oetker Funfoods Stripes Mayo & Bbq Dip

Manufactured Serving Size

15.0g

Vegetable Oil Based Spreads

Dr. Oetker Funfoods Stripes Mayo & Bbq Dip

from Dr. Oetker Funfoods


Product Summary

Introducing the Dr. Oetker Funfoods Stripes Mayo & Bbq Dip, a unique offering in the Vegetable Oil Based Spreads category by Dr. Oetker Funfoods. This ultra-processed product, with a classification level of 5, indicates significant industrial processing involving multiple ingredients and additives. It contains 23 ingredients, including high-concern additives like 150d and 407, and moderate-concern ingredient 319. While it provides a low protein content of 1.4 g and very low carbohydrates at 10.4 g, it also contains 52 g of total fat and a sodium level of 863 mg, which may be concerning for some consumers. The dip's added sugars are relatively low at 7.6 g, but it also includes artificial flavors and preservatives like 211. This information is essential for consumers who prioritize ingredient transparency and nutritional balance in their diet.

Additives Analysis

Found 12 additives in this product.

319: Moderate Concern 150D: High Concern 211: Minimal Concern Artificial Flavors: Minimal Concern 260: Minimal Concern Starch: Generally Safe 1442: Minimal Concern 407: High Concern 330: Generally Safe 415: Generally Safe 385: Minimal Concern 202: Minimal Concern

Nutritional Snapshot (Per Serving: 20g)

A breakdown of what's good and what to watch out for.

What You'll Like

  • Energy Very Low
  • Carbohydrates Very Low
  • Total Sugars Very Low
  • Added Sugars Low
  • Saturated Fat Low

What Should Concern You

  • Processing Level Ultra Processed

TL;DR

Dr. Oetker Funfoods Stripes Mayo & Bbq Dip by Dr. Oetker Funfoods is an ultra-processed vegetable oil-based spread. While it has a low cholesterol content beneficial for heart health, it also contains high total fat and sodium levels, which may be concerning for some consumers.

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Frequently Asked Questions

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Ingredient Deep Dive

A detailed look at emulsifiers like INS 471 and INS 322. Understand where they come from, why they're used, and what the latest research says about their impact on health.

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