Is dried fruit ultra-processed?

Plain dried fruit is group 1. Drying removes water and adds nothing, which is the same reason dried pasta and instant coffee are group 1.

Three things to check

• A vegetable oil coating, common on raisins and sultanas to stop them clumping. It is a group 2 ingredient, so it makes the pack group 3 rather than group 4.
• Added sugar, common on cranberries and mango, which are otherwise too sharp. Also group 2, so also group 3.
• Sulphur dioxide or sulphites, used to keep dried apricots orange. A preservative, and this is the edge case: it is a group 4 marker on a strict reading, and many classifications treat it as one.

Unsulphured apricots are the brown ones, and they are group 1. The bright orange ones have been treated. Which group that puts them in is exactly the kind of boundary judgement the criticisms section describes, where two careful people classify the same product differently.

Yoghurt-coated and chocolate-coated dried fruit is group 4 from the coating, whatever the fruit underneath.

Working this out from a receipt is harder than from a packet, because a till prints about twenty characters of product name and no ingredients list. That is the problem Bagged exists to solve, and how a receipt is structured explains why it is the hard part.