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G Hughes BBQ Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Barbecue sauces

G Hughes BBQ Sauce

30 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains non-nutritive sweeteners
  • No synthetic dyes
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Why it scores 38

G Hughes BBQ Sauce scores 38 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Caramel color: The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. Regulatory
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Sucralose: In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. 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

BBQ Sauce

START100

Ingredients

  • Caramel color
    Regulatory The FDA says classes III and IV, which can contain 4-MEI, are the most commonly used food color additives by volume. [1][2][3][4]
  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [5][6][7][8][9]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [10]
  • 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. [11][10]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [10]
subtotal−33

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. [10]
subtotal−24

Nutrition per 100 g

  • Salt 1.6 g / 100 g
    Strong High in salt. [12]
subtotal−5
TOTAL 38Poor

100 − 62 = 38

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [13]

GTIN 00026825000117 · 2026-06-25

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy33 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates6.7 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt1.6 g

Serving: 2 tbsp (30 g)

Ingredients

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

CRUSHED TOMATOES (WATER, CONCENTRATED CRUSHED TOMATOES), APPLE CIDER VINEGAR, WHITE VINEGAR, MODIFIED CORNSTARCH, SALT, LESS THAN 2% OF: MINCED ONION, LEMON JUICE (FROM CONCENTRATE), GARLIC POWDER, BLACK PEPPER, GROUND CINNAMON, NATURAL HICKORY SMOKE, SPICES, NATURAL HICKORY SMOKE FLAVOR, NATURAL CARAMEL COLOR, XANTHAN GUM, SUCRALOSE.

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Healthiest barbecue sauces in the US

More from G Hughes

Sources

  1. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  2. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  3. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  4. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  5. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  6. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  7. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”

    efsa.europa.eu

  8. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  9. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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