BALSAMIC VINEGAR OF MODENA

Common questions

Is BALSAMIC VINEGAR OF MODENA healthy?

BALSAMIC VINEGAR OF MODENA scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This balsamic vinegar is ultra-processed due to the inclusion of caramel coloring, which is used for cosmetic purposes and can contain potentially harmful byproducts.

How processed is BALSAMIC VINEGAR OF MODENA?

BALSAMIC VINEGAR OF MODENA is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive BALSAMIC VINEGAR OF MODENA's score?

In Scout's ingredient-by-ingredient analysis, Caramel coloring is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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BALSAMIC VINEGAR OF MODENA

Delallo
60 Fair

Analysis updated July 2026 · How Scout scores

$10.67 · $0.63 / fluid ounce
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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by George DeLallo Co., Inc.
Category Condiments
Summary

This balsamic vinegar is ultra-processed due to the inclusion of caramel coloring, which is used for cosmetic purposes and can contain potentially harmful byproducts. While the main ingredients like wine vinegar and grape must are generally acceptable, the presence of an additive and the high level of processing limit its healthfulness.

Key ingredients 3

Wine vinegar
Neutral

Wine vinegar is a fermented product that adds acidity and flavor to foods. It is made from the fermentation of wine, which can vary in quality and origin. While it provides no significant nutritional benefits, it is a traditional ingredient in many culinary applications.

Concentrated cooked grape must
Neutral

Concentrated cooked grape must is a traditional ingredient in balsamic vinegar, providing sweetness and complexity. It is made by cooking grape juice to concentrate its sugars and flavors. While it adds natural sweetness, it also contributes to the sugar content of the product.

Risks

High sugar content may be a concern for those monitoring sugar intake.

Benefits

Provides natural sweetness and flavor complexity to the vinegar.

Caramel coloring
Bad

Caramel coloring is an additive used to enhance the color of foods and beverages. It is produced by heating sugar, often with acids or alkalis, which can lead to the formation of potentially harmful byproducts. Its use is primarily cosmetic, with no nutritional benefits.

Risks

May contain byproducts like 4-MEI, which have been associated with health concerns in high amounts.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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