GoodSwap Get notified
Herb-Ox Chicken Granulated Bouillon
Photo: Open Food Facts contributors (CC BY-SA)

Condiments

Herb-Ox Chicken Granulated Bouillon

4.0 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in salt
  • Contains emulsifiers studied for gut effects
  • May contain traces of 1,4-dioxane
  • Seed-oil free
Get GoodSwap

Why it scores 37

Herb-Ox Chicken Granulated Bouillon scores 37 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Sugars 25 g / 100 g: Very high in sugar. Strong
  3. Salt 62.1 g / 100 g: Very high in salt. Strong

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

Better broth, stock and bouillon

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

The Receipt

Chicken Granulated Bouillon

START100

Ingredients

  • Polysorbate 80
    Strong In mice, polysorbate 80 altered the gut microbiota and promoted low-grade inflammation and metabolic syndrome; human evidence is limited. [1][2]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • 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. [4][3]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Disodium ribonucleotides
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Silicon dioxide
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
  • Propylene glycol
    Info An additive class typical of ultra-processed foods (NOVA group 4). [3]
subtotal−17.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [3]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, emulsifier, flavor enhancer, flavoring, humectant and industrial sugar or starch hydrolysate. [3]
subtotal−25.5

Nutrition per 100 g

  • Sugars 25 g / 100 g
    Strong Very high in sugar. [5]
  • Salt 62.1 g / 100 g
    Strong Very high in salt. [6]
subtotal−20
TOTAL 37Poor

100 − 63 = 37

Can’t score above 79. High in sugars and salt (above the front-of-pack "high" level). [7]

GTIN 00033600000217 · 2026-04-11

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy143 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates28.6 g
Sugars25 g
Added sugars0 g
Protein0 g
Salt62.1 g

Serving: 1 tsp (3.5 g)

Ingredients

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

SALT, MALTODEXTRIN, FLAVOR (HYDROLYZED CORN PROTEIN, SALT), CONTAINS 2% OR LESS OF CHICKEN FAT, DISODIUM INOSINATE AND DISODIUM GUANYLATE, DEHYDRATED PARSLEY, DEHYDRATED COOKED CHICKEN (CONTAINS NATURAL FLAVOR), SILICON DIOXIDE (ANTICAKING AGENT), ONION POWDER, SPICE, POLYSORBATE 80, TURMERIC EXTRACTIVE, GARLIC POWDER, PROPYLENE GLYCOL

Allergens and diets

Contains: Milk

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest condiments in the US

More from Herb-Ox

Sources

  1. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  2. Scientific Opinion on the re-evaluation of polysorbates (E 432–436) as food additives

    European Food Safety Authority · Jul 17, 2015 · Agency assessment

    “There is no concern regarding genotoxicity, carcinogenicity or developmental toxicity.”

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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

  12. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  13. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int