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Heinz [Seriously] Good Mayonnaise by Heinz
Heinz

Heinz [Seriously] Good Mayonnaise

Barcode 5000157143037
Scanned  249  times by Nomi users
Ultra-Processed Food (UPF)

Yes — Heinz [Seriously] Good Mayonnaise is ultra-processed.

Not a great choice for everyday use.

This mayonnaise is classified as ultra-processed because it contains antioxidant (calcium disodium EDTA), a pre-identified UPF additive. Calcium disodium EDTA is an extracted, isolated, or synthesized additive used to preserve the product. The rapeseed oil, egg yolk, vinegar, sugar, starch, salt, mustard seeds, and spices are not the factors driving the UPF classification.

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Common questions about Heinz [Seriously] Good Mayonnaise

Is Heinz [Seriously] Good Mayonnaise ultra-processed?

Yes — Heinz [Seriously] Good Mayonnaise by Heinz is ultra-processed, so it counts as a UPF (ultra-processed food). This mayonnaise is classified as ultra-processed because it contains antioxidant (calcium disodium EDTA), a pre-identified UPF additive. Calcium disodium EDTA is an extracted, isolated, or synthesized additive used to preserve the product. The rapeseed oil, egg yolk, vinegar, sugar, starch, salt, mustard seeds, and spices are not the factors driving the UPF classification.

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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