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A

Brand

Albertsons

33 productsAvg score: 46/100

18 Extra Large Grade Aa Eggs

Fresh Grade Aa Extra Large Eggs

Light Yellow Cling Peach Halves In Pear Juice

Pan Bigio Artisan Bread

Flat Bread

Tringle Cibatta Rolls

Sour Dough English Muffins

Wheat Bread

4 In Toffee Almond Tart

8 Count Hamburger Buns

9 Count Pumpernickle & Rye Roll

Enriched Hamburger Sliced Buns

Blackberry Pie

Boysenberry Pie

Boysenberry Pie

Hamburger buns

Marionberry Pie

Pie

White enriched sandwich bread

Bratwurst Sausage

Enriched White Sandwich Bread

Split Top White Bread

Wheat Bread

White Enriched Bread

Albertsons, enriched hot dog buns

Sweet Hawaiian Dinner Rolls

Hot Italian Sausage

Italian Sausage

Chocolate Dipped Coconut Macaroons

Greek Frozen Yogurt

Ice Cream

Ice Cream

Vanilla Bean Ice Cream

About Albertsons on Looksee

Looksee tracks 33 products from Albertsons in the catalogue. Across the 33 scored products, the average Looksee Score is 46/100 (Fair).

Score breakdown: Fair (11), Poor (11), Good (5), Excellent (3), Bad (3). Highest-scoring: 18 Extra Large Grade Aa Eggs at 100/100. Lowest-scoring: Vanilla Bean Ice Cream at 18/100.

Nutri-Score grades in this catalogue: D (10), C (10), A (4), E (4), B (2).

Processing level (NOVA classification): Group 4 — Ultra-processed food (26), Group 3 — Processed food (4), Group 1 — Unprocessed or minimally processed (3).

Category: food (33).

Every Looksee Score combines three independently validated signals into one 0–100 number, where higher is always better: Nutri-Score (nutrition quality — calories, saturated fat, sugar, and salt weighed against fibre and protein, up to 40 points), NOVA classification (degree of industrial processing, from unprocessed to ultra-processed, up to 35 points), and additive risk (a risk-weighted penalty for ingredients flagged by EFSA or peer-reviewed studies, up to 25 points). If a pillar has no data for a given product, it is dropped from both the numerator and denominator so the product is never penalised for a data gap. See the full scoring methodology →