Back to search

Barcode · 0070578004243

Dip, French Onion

Dean Foods Company
Nutri-ScoreGrade E · Bad
0/40
NOVAGroup 4 · Ultra-processed
0/35
Additives0 avoid · 1 limit
23/25

How we calculate the Looksee Score →

Sold in United States

No image yet

Allergens & Diet

2 allergens present

Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.

Contains

GelatinMilk

Nutrition

Per 100 g

1 serving = 2 Tbsp (30 g)

Values from the manufacturer label, normalised per 100 g for comparison.

per 100gper serving

Tap any row for what it means and how it stacks against an adult's daily reference.

Fruit, veg & nuts content: 0% by weight — used in the Nutri-Score calculation.

Micronutrients

Vitamins & minerals

Per 100 g. Bars show % of an adult's daily reference intake. Tap any row for details.

Additives

3 detected

Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.

Showing US·

Rules differ from the global default for at least one additive on this label.

Use sparingly · 1

Thickener

Generally safe · 2

Flavour enhancer

US · safe

Thickener

Better picks

Alternatives in this category

Same category, higher Nutri-Score grade. Filtered to match your dietary preferences.

Ingredients

19 items

Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.

AvoidUse sparingly

Tap any ingredient to learn more. Colored dots mark flagged additives.

Show raw label text

Sour cream (cultured milk and cream, nonfat milk, grade a whey, food starch-modified (corn), gelatin, sodium phosphate (sodium tripolyphosphate), guar gum, carrageenan, calcium locust bean gum, dehydrated onion, salt, sugar, hydrolyzed vegetable protein (corn), monosodium glutamate, silicon dioxide (added to help prevent caking), dehydrated parsley, dehydrated garlic, natamycin (natural preservative).

Data source

From Open Food Facts, licensed CC BY-SA 4.0.

Last updated May 14, 2026