Hot sauces
Taco Bell Mild Sauce
7.5 oz (213 g)
Score
- Ultra-processed
- Contains emulsifiers studied for gut effects
Why it scores 54
Taco Bell Mild Sauce scores 54 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points Sodium benzoate: Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. Strong
- minus 6 points 5 kinds of ultra-processing markers: Industrial additive classes found: emulsifier, flavor enhancer, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better marinades and cooking sauces
-
Yellow Pepper Mild Peru Food · 7.5 oz Not ultra-processed · No gut-studied emulsifiers Score 79 out of 100 , 25 points higher -
Clasic pico mild large Fresh Pak · 12 oz Not ultra-processed · No gut-studied emulsifiers Score 78 out of 100 , 24 points higher -
Traditional red enchilada sauce mild Megamex Foods Llc. · 10 oz No gut-studied emulsifiers · No sodium benzoate Score 70 out of 100 , 16 points higher -
Mild Green Chile Sauce 505 Southwestern Not ultra-processed · No gut-studied emulsifiers Score 79 out of 100 , 25 points higher -
Ari's Antep Peper Paste Mild Ari's Not ultra-processed · No gut-studied emulsifiers Score 79 out of 100 , 25 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Mild Sauce
Ingredients
- Sodium benzoate minus 7.5 points
- Xanthan gum minus 2.5 points
- Maltodextrin minus 2.5 points
- Yeast extract minus 1.5 points
- DATEM minus 1.5 points
- Natural flavors minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 g
- Salt 1.3 g / 100 g minus 5 points
100 − 46 = 54
Nutrition per 100 g
| Energy | 0 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 1.3 g |
Serving: 1 tsp (5 g)
Ingredients
- water
- tomato puree (water, tomato paste)
- vinegar
- contains less than of 2% (salt, chili pepper, spices, xanthan gum, sodium benzoate (preservative), potassium chloride, maltodextrin, yeast extract, datem, natural flavors) (not recognized)
Label text, as published
water, tomato puree (water, tomato paste), vinegar, contains less than of 2% (salt, chili pepper, spices, xanthan gum, sodium benzoate (preservative), potassium chloride, maltodextrin, yeast extract, datem, natural flavors)
Allergens and diets
- Palm-oil-free
Always check the package: recipes change.
Packaging
Glass
Context only: no points in v1.
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Louisiana sauce hot Southeastern Mills Inc. · 12 fl oz/354 mL High in saltNo additives Score 79 out of 100 Good -
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More from Taco Bell
Sources
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“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
-
Re-evaluation of benzyl alcohol (E 1519) as food additive (records the 2016 benzoate re-evaluation)
“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
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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
-
“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
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org