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Kraft Hickory Smoke Barbecue Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Barbecue sauces

Kraft Hickory Smoke Barbecue Sauce

17.5 oz (1 lb 1.5 oz) 496 g

Bad out of 100 High confidence
  • Ultra-processed
  • High in sugar
  • High in salt
  • Contains added sugars
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Why it scores 13

Kraft Hickory Smoke Barbecue Sauce scores 13 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: An added sugar. Strong
  2. Molasses: 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.

Better barbecue sauce

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Hickory Smoke Barbecue Sauce

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Molasses
    Strong An added sugar. [1][2][3]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • 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. [6][5]
  • Potassium sorbate
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [7][8]
subtotal−45.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial sugar or starch hydrolysate and modified starch. [5]
subtotal−21

Nutrition per 100 g

  • Sugars 27.8 g / 100 g
    Strong Very high in sugar. [1]
  • Salt 2.1 g / 100 g
    Strong Very high in salt. [9]
subtotal−21
TOTAL 13Bad

100 − 87.5 = 12.5 → 13

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 sugars and salt (above the front-of-pack "high" level). [10]

GTIN 00021000052295 · 2026-04-02

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy139 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates36.1 g
Sugars27.8 g
Added sugars25 g
Fiber0 g
Protein0 g
Salt2.1 g

Serving: 2 tbsp (36 g)

Ingredients

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

HIGH FRUCTOSE CORN SYRUP, TOMATO PUREE (WATER, TOMATO PASTE), VINEGAR, MOLASSES, SALT, 2% MODIFIED FOOD STARCH, NATURAL HICKORY SMOKE FLAVOR, MUSTARD FLOUR, DRIED ONION, SPICES, DRIED GARLIC, POTASSIUM SORBATE (TO PRESERVE FRESHNESS).

Allergens and diets

Contains: Mustard

  • Palm-oil-free

Always check the package: recipes change.

Packaging

Paper, Plastic

Context only: no points in v1.

Healthiest barbecue sauces in the US

More from Kraft

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 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

  7. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  8. 21 CFR 182.3640 Potassium sorbate

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ecfr.gov

  9. 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

  10. 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

  11. 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

  12. 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