This holiday season we unwittingly had some Dean’s Guacamole dip. Or so we thought we had guacamole dip. The label looks nice – green with photos of avocados, tomatoes, and onion proudly displayed. Better yet, it boasts 0 grams of transfat per serving. But a closer look at the ingredient label reveals that it is only “guacamole flavored” and in fact, contains less than 2% avocado!
Here’s the ingredient label:
SKIM MILK, SOYBEAN OIL, TOMATOES, WATER, COCONUT OIL, CONTAINS LESS THAN 2% OF AVOCADO, WHOLE EGG, ONION*, SALT, DISTILLED VINEGAR, EGG YOLKS, SUGAR, NONFAT DRY MILK, WHEY (MILK), LACTIC ACID, SODIUM CASEINATE (MILK), ISOLATED SOY PROTEIN, TOMATO JUICE, VEGETABLE MONO & DIGLYCERIDES, SPICES, SODIUM BENZOATE AND POTASSIUM SORBATE (TO PRESERVE FRESHNESS), GELATIN, CORN STARCH, GUAR GUM, CELLULOSE GEL & CELLULOSE GUM, LEMON JUICE CONCENTRATE, LOCUST BEAN GUM, DISODIUM, PHOSPHATE, GUM ARABIC, XANTHAN GUM, CILANTRO*, NATURAL FLAVORS, EXTRACTIVE OF PAPRIKA, CITRIC ACID, ASCORBIC ACID, BLUE 1, RED 40, YELLOW 5, YELLOW 6. *DEHYDRATED.
Compare to a guac recipe that more people might think of:
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro leaves, finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
Should you be able to produce a food label with pictures of ingredients that make up less than 2% of the product?