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Takis Blue Heat
Photo: Open Food Facts contributors (CC BY-SA)

Flavored corn chips

Takis Blue Heat

482.8 g

Poor out of 100 High confidence
  • Contains synthetic dyes
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
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Why it scores 28

Takis Blue Heat scores 28 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Blue 1: The FDA is working with industry to remove six petroleum-based dyes from US food by the end of 2027; California bans them in school meals from December 31, 2027. Regulatory

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

Better tortilla chips

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

The Receipt

Blue Heat

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Blue 1
    Regulatory The FDA is working with industry to remove six petroleum-based dyes from US food by the end of 2027; California bans them in school meals from December 31, 2027. [4][5]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [7][8][6]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
  • 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. [13][6]
  • Artificial flavors
    Strong US dietary guidelines advise limiting foods with artificial flavors. [2][14]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Disodium inosinate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Disodium guanylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • TBHQ (tert-butylhydroquinone)
    Regulatory The EU permits it (E 319) only in listed foods, and Canada only in fats and oils, lard and shortening (200 ppm). [15][16]
subtotal−37

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring and industrial sugar or starch hydrolysate. [6]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 8.9 g / 100 g
    Strong Very high in saturated fat. [17]
  • Salt 1.6 g / 100 g
    Strong High in salt. [18]
  • Energy 536 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [2]
subtotal−13
TOTAL 28Poor

100 − 72.5 = 27.5 → 28

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

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [19]

GTIN 00757528048129 · 2026-06-20

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy536 kcal
Fat28.6 g
Saturated fat8.9 g
Trans fat0 g
Carbohydrates60.7 g
Sugars3.6 g
Added sugars0 g
Fiber3.6 g
Protein7.1 g
Salt1.6 g

Serving: 28g

Ingredients

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

CORN FLOUR(processed with lime)VEGETABLE OIL, SEASONING (MALTODEXTRIN, CITRIC ACID, SUGAR, POTASSIUM CHLORIDE, SALT, MONOSODIUM GLUTAMATE, HYDROLYZED SOYBEAN PROTEIN, NATURAL FLAVORS, ARTIFICIAL FLAVORS, HYDROLYZED YEAST, SOYBEAN OIL, ONION POWDER, BLUE 1 LAKE, SODIUM BICARBONATE, CHILI PEPPER, DISODIUM INOSINATE, DISODIUM GUANYLATE, TBHQ). CONTAINS SOY.

Allergens and diets

Contains: Peanuts, Soy, Gluten, Egg

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest flavored corn chips in the US

More from Takis

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. Tracking Food Industry Pledges to Remove Petroleum Based Food Dyes

    U.S. Food and Drug Administration · Regulator

    “FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1, and FD&C Blue No. 2—by the end of 2027.”

    fda.gov

  5. California AB 2316 (2024), Pupil nutrition: substances: prohibition

    California Legislative Information · Sep 28, 2024 · Law

    “beginning December 31, 2027, would prohibit a school district, county superintendent of schools, or charter school”

    leginfo.legislature.ca.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  8. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  9. 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

  10. 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

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. 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

  14. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

  15. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 by establishing a Union list of food additives

    European Union (Official Journal) · Nov 11, 2011 · Law

    “E 127 Erythrosine 200 only cocktail cherries and candied cherries”

    eur-lex.europa.eu

  16. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  17. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  18. 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

  19. 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

  20. HHS, FDA to Phase Out Petroleum-Based Synthetic Dyes in Nation’s Food Supply (press release)

    U.S. Food and Drug Administration · Apr 22, 2025 · Regulator

    “Initiating the process to revoke authorization for two synthetic food colorings—Citrus Red No. 2 and Orange B—within the coming months.”

    fda.gov

  21. 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

  22. 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