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Bolognese Original Family Size by Dolmio
Dolmio

Bolognese Original Family Size

Barcode 4002359020315
Scanned  12  times by Nomi users
Ultra-Processed Food (UPF)

Yes — Bolognese Original Family Size is ultra-processed.

The ingredient list is valid. The product is classified as ultra-processed (UPF) because it contains modified maize starch and natural flavouring, which are industrial additives used as a thickener/texturizer and flavour enhancer, respectively. These ingredients place the product in the NOVA ultra-processed category, even though many other ingredients are minimally processed (tomato, onion, herbs, sugar, salt).

Ingredients

2 ultra-processed markers
  • OK
    tomatoes with double-concentrated tomato paste (70%)
    A tomato-based product combining whole tomatoes with a high-concentration tomato paste; contains two tomatoes and 70% tomato paste.
  • OK
    onion
    A common bulb vegetable used as a base flavor in many cuisines. Crisp, pungent, sweet when cooked.
  • UPF
    modified maize starch
    A processed starch, often used as a thickener or binding agent in foods; may be treated to modify properties.
  • OK
    sugar
    Granulated sugar derived from sugarcane or sugar beets; a basic, single-ingredient sweetener.
  • OK
    salt
    Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
  • OK
    sunflower oil
    A basic culinary oil extracted from sunflower seeds; used for cooking and as a fat in foods.
  • OK
    basil
    A leafy herb used fresh or dried to flavor dishes; not typically processed as a food ingredient beyond drying or freshness.
  • OK
    garlic
    A bulbous aromatic spice used to impart savory flavor in cooking; can be used fresh, sautéed, roasted, or in powder form.
  • OK
    citric acid
    A natural organic acid used to balance acidity and preserve foods; a common food additive.
  • OK
    parsley
    A fresh green herb used to flavor and garnish dishes; commonly added chopped leaves.
  • OK
    spice
    Diverse plant-derived flavoring agents used to season foods; typically used in small amounts.
  • UPF
    natural flavouring
    A generic flavoring ingredient derived from natural sources used to impart aroma or taste; may include essential oils or extracts.
  • OK
    herb
    A general culinary plant used to flavor dishes; lacks specificity of species.

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Common questions about Bolognese Original Family Size

Is Bolognese Original Family Size ultra-processed?

Yes — Bolognese Original Family Size by Dolmio is ultra-processed, so it counts as a UPF (ultra-processed food). The ingredient list is valid. The product is classified as ultra-processed (UPF) because it contains modified maize starch and natural flavouring, which are industrial additives used as a thickener/texturizer and flavour enhancer, respectively. These ingredients place the product in the NOVA ultra-processed category, even though many other ingredients are minimally processed (tomato, onion, herbs, sugar, salt).

Which ingredients in Bolognese Original Family Size are ultra-processed?

Nomi flags 2 ingredients in Bolognese Original Family Size as ultra-processed markers: modified maize starch, natural flavouring. See the full ingredient breakdown above for what each one is.

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

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Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.

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