Fried Pickle and Ranch Dip
Contains 1 flagged ingredient
Fried Pickle and Ranch Dip receives a safety score of 95/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 1 ingredient that have been flagged for potential safety concerns by regulatory or consumer advocacy databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.
What the Data Says About
Fried Pickle and Ranch Dip carries a composite safety score of 95/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.
Our scan identified 1 flagged ingredient in this product — components that at least one official source has classified as requiring caution, targeted avoidance, or further evaluation. Flagged ingredients are the items most likely to surface in FDA inspection findings, state-level ingredient bans, or outbreak-related recall notices, so the per-ingredient breakdown below is the most useful lens for anyone screening this product for a specific dietary concern.
On the NOVA processing scale, Fried Pickle and Ranch Dip is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 95/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 1 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
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
Data Sources
Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
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