Tops Markets, LLC
B
ProfileGood
CREAMY RANCH DIP MIX, CREAMY RANCH
Herbs & Seasonings USVerified
Label Serving
1.7999999523162842 g
Barcode
070784259857
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.9/10
Health Score
Nutrition Facts (per serving: 1.7999999523162842 g)
Energy278kcal
Carbohydrates55.56g
Sugar0g
Protein0g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Sodium11667mg
Calcium0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (1.8 g) — the label's %RDA
Energy & macronutrients
Energy5 kcalLow<1%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates1gLow<1%
Total Sugars0gLow0%
Protein0g0%
Sodium210mg9%
Minerals
Calcium0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
9 ingredientsIngredients — as printed on the label
MALTODEXTRIN (FROM CORN), SALT, MONOSODIUM GLUTAMATE, ONION*, GARLIC*, PARSLEY*, CARRAGEENAN, SPICE, CALCIUM STEARATE.
1
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
2
Monosodium Glutamate
E621
No Notablesflavour enhancer
3
Maltodextrin
INS 1400
Lowbulking agent, thickener, stabilizer, texturizer, and carrier for flavors
4
Garlic
No Notables
Flavour enhancer, seasoning, and natural antimicrobial agent in food processing.
5
Parsley
No Notables
flavour, garnish, and micronutrient enrichment
6
Onion
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparation.
7
Spice
No Notables
Flavour and aroma enhancement
8
Calcium Stearate
E470I
No Notablesanticaking agent, emulsifier, release agent, and binder
9
Carrageenan
E407
LowThickener, stabilizer, and gelling agent in dairy, plant-based milks, and processed foods.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
2 Monosodium Glutamate E621 | ✓No Notable Concerns | flavour enhancer | Monosodium glutamate is recognized as safe by major global regulatory agencies for general consumption as a flavor enhancer. |
3 Maltodextrin INS 1400 | ✓Low Concern | bulking agent, thickener, stabilizer, texturizer, and carrier for flavors | Maltodextrin is a widely utilized food ingredient with a high glycemic index, meaning intake is associated with rapid increases in blood glucose response. |
4 Garlic | ✓No Notable Concerns | Flavour enhancer, seasoning, and natural antimicrobial agent in food processing. | Garlic is a widely consumed natural food ingredient with a strong safety profile in typical culinary amounts, though concentrated forms warrant consideration regarding gastrointestinal response and medication interactions. |
5 Parsley | ✓No Notable Concerns | flavour, garnish, and micronutrient enrichment | Parsley is a widely consumed culinary herb with a well-established safety profile, though individuals on anticoagulant therapies should maintain consistent dietary vitamin K intake. |
6 Onion | ✓No Notable Concerns | Flavour enhancer, aromatic base, and natural seasoning agent in food preparation. | Onion is a commonly consumed natural food ingredient with a well-established safety profile for the general population. |
7 Spice | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
8 Calcium Stearate E470I | ✓No Notable Concerns | anticaking agent, emulsifier, release agent, and binder | Calcium stearate is widely recognized as safe by major regulatory bodies with no significant points of consideration for general consumption. |
9 Carrageenan E407 | ✓Low Concern | Thickener, stabilizer, and gelling agent in dairy, plant-based milks, and processed foods. | Carrageenan is a commonly used seaweed-derived stabilizer with established safety thresholds determined by international food safety authorities. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
