Fried Pickle and Ranch Dip
Open Food Facts label for barcode 0850010222165. Screening numbers and flags live in the verdict band below. This hero only situates the source record.
The verdict
Fried Pickle and Ranch Dip scores 95/100 in PlainFoodSafe's ingredient screening. We compared its 69 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 1 ingredient is flagged for caution. The source parser split this into a very long 69-component record, beginning with About 23, 30g, Amount Prsenig 50. 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.
- 95/100
- Safe safety score
- 1
- One flagged · of 69 analyzed
- Group 4
- Ultra-processed
- 0850010222165
- Barcode (UPC/EAN)
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
67/100
Grade B-
Ingredient Safety
95/100
FDA/CSPI flagged-ingredient screening
Processing Level
NOVA 4
Ultra-processed foods
Nutrition Grade
N/A
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.
10222165 · Open Food Facts · July 2026
Fried Pickle and Ranch Dip label screening desk
10 of 69 parsed ingredients carry FDA SAFFA or CSPI coverage (lead: Polysorbate 80). Source sheet 10222165 · 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
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.
No Nutri-Score grade is present for this record in the OpenFoodFacts snapshot this page is built from. The nutritional dimension is absent rather than assessed and withheld: the grade depends on a complete declared nutrition panel, and community-contributed records vary in how much of that panel they carry. Nothing about the missing grade implies anything either way about the panel itself. The screen below covers additive ratings only and does not depend on the nutrition figures.
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.
Ingredient-list length vs every product we publish
Fried Pickle and Ranch Dip lists 69 ingredients on its label
69 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
How the 95/100 score is built
Screening starts at 100 and subtracts severity-weighted FDA SAFFA / CSPI flags (1 flagged of 69 labeled). The floor is 0 when deductions exceed 100.
Full Ingredient List
tion facts: servings: about 23, serving size: 2 tbsp (30g), amount prsenig 50, total fat 4g (5% dv), saturated fat 2,5g (13% dv), trans fat og, cholestarol 15mg (5% dv), m 10% dv), total carbohydrate 3g (1% dv), dietary fiber og (0% dv), total sugars 1g (includes ader sig proteln 29, vitamin d omg (0% dv), calcium 38mg (2% dv), iron ômg (0% dv) , potassium 18mg (0% dv), daily values are based on 2,000 calorie diet, s: sour cream, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean um), dill pickle relish (cucumbers, water, vinegar, salt, lactic acid, calcium chloride, malic acid, xanthan gum nd artificial flavors, garlic powder, potassium sorbate, polysorbate 80, tumeric), bread crumbs (bleached wh ast, sugar, salt , soybean oil), celery, contains 2% or less of: water, ranch seasoning (salt, maltodextrin butterme garlic, spices including parsley, onion, natural flavor, and highly refined soybean öil), lemon juice, maltodentr ddextrose, sodium diacetate, salt, spices, egg white lysozyme, nisin preparation, potassium sorbate preservatie gum, gum acacia, garlic powder, onion powder, dried dill, celery salt, contains: egg, milk, wheat, actured by: duke foods , easley, south carolina 29642 aveable fried pickle flavor ▪ great on bu
Follow the flagged-label evidence
Follow the flagged-label evidence
Polysorbate 80 is the first flagged ingredient selected from Fried Pickle and Ranch Dip's parsed label. Start with that ingredient’s source context, then compare the rest of this 69-ingredient record.
- Inspect the FDA SAFFA and CSPI context attached to Polysorbate 80. Open Polysorbate 80
- Compare Fried Pickle and Ranch Dip's 1 flagged ingredients with a product from the same score neighbourhood. Compare labels
- Check how caution flags contribute to the derived screening score before drawing a dietary conclusion. Read the method
This page describes published ingredient-list and source coverage. It is not dietary or medical advice.
Barcode 0850010222165: 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.