Is it ultra-processed?
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Is Member's Mark Spinach artichoke dip ultra-processed?

Dips Sold in the United States

Pack of Member's Mark Spinach artichoke dip

Yes, it's ultra-processed

  1. 1 Unprocessed
  2. 2 Kitchen staple
  3. 3 Processed
  4. 4 Ultra-processed

Signs of ultra-processing in its ingredients:

  • 50 ingredients
  • 11 additives
  • Nutri-Score E

Less processed dips

Less processed isn't automatically healthier, so compare the labels for what matters to you, such as sugar or salt.

Ingredients

Ultra-processing Processing signs are highlighted

cream cheese (pasteurized milk and cream, cheese culture salt, guar gum, carob bean gum, xantahn gum), artichoke (artichokes flavor citric acid), spinach, mayonnaise (soybean oil, corn syrup, water, egg yolks, distilled vinegar, salt, spice, calcium disodium edta added to protect flavor), sour cream, mozzarella cheese (low moisture part skim mozzarella cheese (pasteurized part skim, skim, salt, cheese cultures, enzymes), modified powered cellulose), asigo cheese, cultured milk, enzymes, salt, cellulose, natmycin (low moisture part skim mozzarella cheese food starch, powdered cellulose, natamycin (preservative)), jarlsberg cheese, pasteurized part skim milk, glucono delta lactone, maltodextrin cultured dextrose, sodium diacetate, egg white lysozyme, nisin preparation (salt, nisin preparation), garlic, potassium sorbate (preservative), citric acid

Additives: E1105 Lysozyme , E202 Potassium sorbate , E235 Natamycin , E262 Sodium acetates , E262ii Sodium diacetate , E330 Citric acid , E410 Locust bean gum , E412 Guar gum , E460 Cellulose , E460ii Powdered cellulose , E575 Glucono-delta-lactone

As written on the pack

cream cheese (pasteurized milk and cream, cheese culture salt, guar gum, carob bean gum, xantahn gum), artichoke pieces (artichokes flavor citric acid), spinach, mayonnaise (soybean oil, corn syrup, water, egg yolks, distilled vinegar, salt, spice, calcium disodium edta added to protect flavor), sour cream, mozzarella cheese (low moisture part skim mozzarella cheese [pasteurized part skim, skim, salt, cheese cultures, enzymes], modified powered cellulose), asigo cheese (cultured milk, enzymes, salt, cellulose, natmycin (low moisture part skim mozzarella cheese food starch, powdered cellulose, natamycin (preservative)), jarlsberg cheese (pasteurized part skim milk, glucono delta lactone, maltodextrin cultured dextrose, sodium diacetate, egg white lysozyme, nisin preparation (salt, nisin preparation), garlic powder, potassium sorbate (preservative), citric acid,

What makes it ultra-processed

Cosmetic additives

Added to change how the food looks, feels or tastes, not to keep it safe. A hallmark of ultra-processed food.

  • E410 Locust bean gum Locust bean gum (carob gum) is a thickener and stabiliser from the seeds of the carob tree.
  • E412 Guar gum Guar gum is a thickener ground from the seeds of the guar plant.
  • E460 Cellulose A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additive or nutrient without altering its function -and without exerting any technological effect itself- in order to facilitate its handling, application or use of the food additive or nutrient.
8 ingredients that would only make it processed

Kitchen staples like sugar, salt and oil. On their own they make a food processed, not ultra-processed.

  • E202 Potassium sorbate Preservatives are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms.
  • Preservative Preservatives slow spoilage by microbes.
  • Salt Salt, added for taste and preservation.
  • Vegetable oil Vegetable oils are pressed or extracted from seeds, nuts and fruits.
  • Cheese Cheese is milk preserved with salt, cultures and rennet.
  • Sauce A prepared sauce used as an ingredient.
  • Enzyme Enzymes carry out traditional processes such as cheese making and baking.
  • Microbial culture Microbial cultures ferment foods such as yoghurt, cheese and sourdough.

How the NOVA groups work

Among 433 dips

From least to most processed, this one ranks 385th. 43% of the dips here are ultra-processed.

Ranked by NOVA group, then by the number of ultra-processing signs, additives and ingredients. Our ordering, not part of NOVA.

All 433 dips, least processed first

About this information

  • Data from this product on Open Food Facts (barcode 0078742321226, last edited 22 August 2021), available under the Open Database License. If something is wrong or the recipe has changed, you can correct it there.
  • Photo: Open Food Facts contributors, CC BY-SA 3.0.
  • The NOVA group is an automated estimate from crowdsourced data: a missing or mistyped ingredient can change it.
  • NOVA measures processing, not nutrition. For nutrition, Open Food Facts gives this product a Nutri-Score of E (from A, best, to E).
  • General information, not medical or dietary advice. Check the pack if you have an allergy.