Kikkoman Less Sodium Teriyaki Marinade & Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Teriyaki sauces

Kikkoman Less Sodium Teriyaki Marinade & Sauce

10 fl oz/296 mL

Score

Bad 8 out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars

Why it scores 8

Kikkoman Less Sodium Teriyaki Marinade & Sauce scores 8 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 20 points Dextrose: An added sugar. Strong
  3. minus 18 points 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

Less Sodium Teriyaki Marinade & Sauce

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Dextrose minus 20 points
    Strong An added sugar. [1][2][3]
  • Sodium benzoate minus 7.5 points
    Strong Benzoates can form small amounts of benzene in drinks that also contain ascorbic acid (vitamin C), especially with heat or light. [4][5][6]
  • Wine minus 1.5 points
    Regulatory There is no known safe amount of alcohol use during pregnancy. [7][8]
  • Modified starch minus 1 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [9]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 4 kinds of ultra-processing markers minus 4.5 points
    Emerging Industrial additive classes found: flavor enhancer, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [9]
subtotal−22.5

Nutrition per 100 g

  • Sugars 20 g / 100 g minus 11 points
    Strong Very high in sugar. [1]
  • Salt 5.2 g / 100 g minus 9 points
    Strong Very high in salt. [10]
subtotal−20

TOTAL 8Bad

100 − 92.5 = 7.5 → 8

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [11]


GTIN 00041390010408 · 2026-03-13

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy100 kcal
Fat0 g
Saturated fat0 g
Carbohydrates26.7 g
Sugars20 g
Added sugars20 g
Fiber0.5 g
Protein6.7 g
Salt5.2 g

Serving: 1 Tbsp (15 ml)

Ingredients

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

SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), WATER, SUGAR, WINE, VINEGAR, MODIFIED CORN STARCH, XANTHAN GUM, SALT, CITRIC ACID, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE. SPICE EXTRACTIVES, GARLIC EXTRACT, DEXTROSE, DISODIUM INOSINATE, DISODIUM GUANYLATE.

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

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. 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

  5. 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

  6. 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

  7. About Alcohol Use During Pregnancy

    U.S. Centers for Disease Control and Prevention · Aug 14, 2026 · Regulator

    “There is no known safe amount of alcohol use during pregnancy.”

    cdc.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  12. 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