Stubb's Sticky Sweet BBQ Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Barbecue sauces

Stubb's Sticky Sweet BBQ Sauce

18 oz (510 g)

Score

Bad 12 out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in salt
  • Contains added sugars
  • No additives

Why it scores 12

Stubb's Sticky Sweet BBQ Sauce scores 12 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Brown sugar: An added sugar. Strong
  2. minus 20 points Sugar: 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

Sticky Sweet BBQ Sauce

START100

Ingredients

  • Brown sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Molasses minus 10 points
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
subtotal−18

Nutrition per 100 g

  • Sugars 31.4 g / 100 g minus 14 points
    Strong Very high in sugar. [1]
  • Salt 1.6 g / 100 g minus 5 points
    Strong High in salt. [5]
  • Energy 171 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [2]
subtotal−20

TOTAL 12Bad

100 − 88 = 12

Can’t score above 79. Contains brown 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). [6]


GTIN 00734756000105 · 2026-09-05

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy171 kcal
Fat0 g
Saturated fat0.1 g
Carbohydrates40 g
Sugars31.4 g
Added sugars31.4 g
Fiber1.9 g
Protein0 g
Salt1.6 g

Serving: 1 serving (35 g)

Ingredients

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

TOMATO PUREE (WATER, TOMATO PASTE), BROWN SUGAR, SUGAR, APPLE CIDER VINEGAR, DISTILLED VINEGAR, MOLASSES, WATER, CORN STARCH, SALT, SPICES (INCLUDING PAPRIKA), ONION, CONTAINS LESS THAN 0.5% OF: GARLIC, NATURAL FLAVOR (INCLUDING HICKORY SMOKE).

Allergens and diets

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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