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Soy Vay Veri Veri Teriyaki
Photo: Open Food Facts contributors (CC BY-SA)

Sauces

Soy Vay Veri Veri Teriyaki

21 oz

Okay out of 100 Medium confidence
  • High in sugar
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • No additives
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Why it scores 42

Soy Vay Veri Veri Teriyaki scores 42 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Sugars 36.8 g / 100 g: Very high in sugar. Strong
  3. Salt 5.7 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 marinades and cooking sauces

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

The Receipt

Veri Veri Teriyaki

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
subtotal−26.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [8]
subtotal−8

Nutrition per 100 g

  • Sugars 36.8 g / 100 g
    Strong Very high in sugar. [1]
  • Salt 5.7 g / 100 g
    Strong Very high in salt. [9]
  • Energy 237 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−24
TOTAL 42Okay

100 − 58.5 = 41.5 → 42

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

Can’t score above 79. High in sugars and salt (above the front-of-pack "high" level). [10]

GTIN 00088177227758 · 2026-05-30

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy237 kcal
Fat5.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates42.1 g
Sugars36.8 g
Added sugars36.8 g
Fiber0 g
Protein5.3 g
Salt5.7 g

Serving: 1 portion (19 g)

Ingredients

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

SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, WATER, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), ONION+, SESAME SEEDS, GARLIC+, VINEGAR, GINGER PUREE (GINGER, WATER), GINGER+.

Allergens and diets

Contains: Soy, Wheat, Gluten, Sesame

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

Always check the package: recipes change.

Healthiest sauces in the US

More from Soy Vay

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. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  6. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  7. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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