Rip-N-Dip
by Garando
Open Food Facts label for barcode 0076033101953 · Garando · Processed-foods. Screening numbers and flags live in the verdict band below. This hero only situates the source record.
The verdict
Rip-N-Dip by Garando scores 100/100 in PlainFoodSafe's ingredient screening. We compared its 70 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 0 ingredients are flagged for caution. The source parser split this into a very long 70-component record, beginning with Enriched Unbleached Wheat Flour, Wheat Flour, Niacin. That density can include amounts and label fragments, so verify the physical label before relying on ingredient order or completeness. This is not a recall, allergy, medical, or dietary-safety determination.
- 100/100
- Safe safety score
- 0
- None flagged · of 70 analyzed
- Group 4
- Ultra-processed
- D
- Nutri-Score nutrition grade
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
Composite profile score
One verdict from three independent sources
63/100
Grade C+
Ingredient Safety
100/100
FDA/CSPI flagged-ingredient screening
Processing Level
NOVA 4
Ultra-processed foods
Nutrition Grade
D
Nutri-Score front-of-pack nutrition grade
Weighted 50% ingredient safety / 25% processing level / 25% nutrition grade. A dimension with no data for this product (common: source coverage is partial) is dropped and its weight redistributes across the remaining dimensions, so missing data never silently lowers the score. See the full benchmark table.
33101953 · Open Food Facts · July 2026
Rip-N-Dip label screening desk
19 of 70 parsed ingredients carry FDA SAFFA or CSPI coverage (lead: L-cysteine). Source sheet 33101953 · Open Food Facts · July 2026. The screening score and flag counts are in the verdict band above. This desk is the provenance stamp, not a second scorecard. Methodology · Read with nearest score peer: Charcuterie Duo · Nearest score peer is Charcuterie Duo at the same screening score.
Screening model notes
How Nutri-Score, NOVA, and list length read this record
Within the four-tier shelf-label framework this site publishes, the composite for this product falls in the highest band. That band is defined by a threshold on the derived score alone: it is where labels land once components carrying caution-or-worse registry ratings contribute little or nothing to the deduction. The band is a summary of what the screened registries return for the components that were parsed, so it inherits their coverage gaps — a component absent from both registries neither raises nor lowers the figure. The threshold and the weighting behind it are set out on the methodology page.
This label falls in the fourth Nutri-Score band. The model arrives there when its penalty terms — energy density, sugars, saturated fat, sodium — carry more weight in the calculation than the fibre, protein and produce content it credits. The band covers a wide span of the points scale, so position within it is not visible from the letter alone. The grade reflects the declared nutrition panel and is unrelated to the additive ratings listed below, which come from different bodies applying different criteria.
The declared list is among the longer ones in this catalogue. A component set this wide means the screen returns many individual ratings, and the composite accumulates a large number of small contributions instead of turning on a handful of entries. At this length the per-component table below is substantially more informative than the single figure, because the figure compresses a great deal of variation into one number.
Cross-brand screening score neighbourhood
Ingredient-list length vs every product we publish
Rip-N-Dip lists 70 ingredients on its label
70 99th percentile a longer ingredient list than 99% of the 359,392 products we track
Each bar is a band; taller bars hold more products. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Distribution as text
- 0–2
- 6,050 products (2%)
- 2–4
- 24,522 products (7%)
- 4–6
- 31,054 products (9%)
- 6–8
- 30,981 products (9%)
- 8–10
- 31,618 products (9%)
- 10–12
- 29,943 products (8%)
- 12–14
- 28,403 products (8%)
- 14–16
- 27,417 products (8%)
- 16–18
- 24,508 products (7%)
- 18–20
- 19,062 products (5%)
- 20–22
- 14,679 products (4%)
- 22–24
- 12,238 products (3%)
- 24–26
- 10,830 products (3%)
- 26–28
- 9,344 products (3%)
- 28–30
- 7,955 products (2%)
- 30–32
- 6,753 products (2%)
- 32–34
- 5,918 products (2%)
- 34–36
- 5,282 products (1%)
- 36–38
- 4,531 products (1%)
- 38–40
- 4,063 products (1%)
- 40 and above
- 24,241 products (7%)
Source Open Food Facts, product label ingredient lists · July 2026
Ingredient-list length is a descriptive property of the label, not a safety rating. A longer list is not automatically worse and a shorter one is not automatically better; the count is shown so the label can be placed against a comparable population. No category with enough published products was available for this record, so the comparison runs against the whole published catalogue.
Ingredient Safety Analysis
Full Ingredient List
DOUGH AND FILLING: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), WATER, MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, AND ENZYMES), RICOTTA CHEESE (WHEY, WHOLE MILK, CREAM, VINEGAR, AND XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM [STABILIZERS]), PROVOLONE CHEESE (CULTURED PASTEURIZED MILK, SALT, AND ENZYMES), CONTAINS 2% OR LESS OF: SUGAR, PARMESAN AND ROMANO CHEESE BLEND (PARMESAN CHEESE [MADE FROM COW'S MILK, SALT, ENZYMES], ROMANO CHEESE [MADE FROM COW'S MILK, SALT, ENZYMES], POWDERED CELLULOSE/STARCH BLEND ADDED TO PREVENT CAKING), SOYBEAN OIL, DOUGH CONDITIONER (SALT, WHEAT FLOUR, DEXTROSE, MONO AND DIGLYCERIDES, ASCORBIC ACID, L-CYSTEINE), CHEESE BLEND (CHEDDAR CHEESE, PARMESAN CHEESE, ROMANO CHEESE, AND MOZZARELLA CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WHEY PROTEIN CONCENTRATE, MALTODEXTRIN, SALT), BUTTER FLAVOR (CONTAINS MALTODEXTRIN AND NATURAL FLAVORS), YEAST (YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID), DEHYDRATED GARLIC, BREADCRUMBS (BLEACHED FLOUR, WATER, VEGETABLE OIL (SOYBEAN OIL, COTTONSEED OIL, AND/OR CANOLA OIL), SALT, YEAST, CONTAINS 2% OR LESS OF THE FOLLOWING: SUGAR, DEXTROSE), SOY LECITHIN, PARSLEY, OREGANO, GROUND BLACK PEPPER. SAUCE CUP: WATER, TOMATOES, TOMATO PASTE, SOYBEAN OIL, TOMATO JUICE, CONTAINS LESS THAN 2% OF SUGAR, SALT, DRIED GARLIC, DEHYDRATED ONION, SPICE, XANTHAN GUM, ASCORBIC ACID, CITRIC ACID, CALCIUM CHLORIDE, TURMERIC (COLOR). CONTAINS: SOY, MILK, WHEAT.
Categories
High-score cross-brand comparables for Rip-N-Dip
Neighbours outside Garando with screening scores in the same high band as Rip-N-Dip (100/100 here). No other Garando products are linked from this barcode; these peers compare across brands only.
Same high-band screening score
Nearest cross-brand products by screening score (100/100 here, no caution flags on the parsed list).
Long-label peers (21+ ingredients)
Nearest cross-brand labels by linked ingredient count (70 on 0076033101953).
Read the longer label in layers
Read the longer label in layers
Rip-N-Dip has a longer ingredient list than 99% of its published comparison set. Use the ingredient table before relying on its single screening score.
- Open L-cysteine first, then work through the remaining 70 parsed entries. Inspect ingredients
- Compare this longer label with a cross-brand product of similar list depth. Compare label depth
- Use the methodology to separate a derived screening score from dietary or medical advice. Read the boundary
This page describes published ingredient-list and source coverage. It is not dietary or medical advice.
Barcode 0076033101953: product data from Open Food Facts (July 2026). Screening from FDA SAFFA and CSPI Chemical Cuisine where attached. Figures are computed from those sources, not editor-typed. Methodology. Reference only, not dietary or medical advice.