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Heinz Mayochup Saucy Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Mayonnaises

Heinz Mayochup Saucy Sauce

19.25

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 5

Heinz Mayochup Saucy Sauce scores 5 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Mayochup Saucy Sauce

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Sodium benzoate
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [5][6][7]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [12][13]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [13]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring, industrial sugar or starch hydrolysate, modified starch, sequestrant and thickener, stabilizer or gelling agent. [13]
subtotal−25.5

Nutrition per 100 g

  • Sugars 10.3 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 8.6 g / 100 g
    Strong Very high in saturated fat. [14]
  • Salt 1.5 g / 100 g
    Strong High in salt. [15]
  • Energy 552 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−20
TOTAL 5Bad

100 − 95.5 = 4.5 → 5

Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4]

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [16]

GTIN 00013000013093 · 2026-07-06

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy552 kcal
Fat51.7 g
Saturated fat8.6 g
Trans fat0 g
Carbohydrates13.8 g
Sugars10.3 g
Added sugars10.3 g
Fiber0 g
Protein0 g
Salt1.5 g

Serving: 2 Tbsp (29 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

SOYBEAN OIL, TOMATO CONCENTRATE, HIGH FRUCTOSE CORN SYRUP, DISTILLED WHITE VINEGAR, CONTAINS LESS THAN 2% OF SALT, EGG YOLKS, NATURAL FLAVOR, SUGAR, WHOLE EGGS, POTASSIUM SORBATE, SODIUM BENZOATE, AND CALCIUM DISODIUM EDTA (TO PROTECT FRESHNESS), ONION POWDER, GARLIC POWDER, LEMON JUICE CONCENTRATE, XANTHAN GUM, MODIFIED FOOD STARCH, PAPRIKA EXTRACT (COLOR)

Allergens and diets

Contains: Soy, Egg

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest mayonnaises in the US

More from Heinz

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

  5. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst

    Journal of Agricultural and Food Chemistry · May 1993 · Peer-reviewed

    doi.org

  6. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  7. Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)

    European Food Safety Authority · Oct 30, 2019 · Agency assessment

    “derived a group ADI of 5 mg/kg bw per day (expressed as benzoic acid) in accordance with the ADI previously derived by SCF and JECFA”

    doi.org

  8. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  9. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  10. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  11. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  13. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  14. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  15. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  16. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  17. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  18. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org