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Bibigo Korean bbq sauce
Photo: Open Food Facts contributors (CC BY-SA)

Barbecue sauces

Bibigo Korean bbq sauce

16.9 oz

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in sugar
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 5

Bibigo Korean bbq sauce scores 5 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. High fructose corn syrup: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. 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.

Better barbecue sauce

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

The Receipt

Korean bbq sauce

START100

Ingredients

  • High fructose corn syrup
    Strong An added sugar. [1][2][3][4]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [5]
subtotal−22.5

Nutrition per 100 g

  • Sugars 33.3 g / 100 g
    Strong Very high in sugar. [1]
  • Salt 4.8 g / 100 g
    Strong Very high in salt. [6]
subtotal−23
TOTAL 5Bad

100 − 95.5 = 4.5 → 5

Can’t score above 79. Contains high fructose corn syrup, an ingredient of high concern. [1][2][3][4][7][8][9][10]

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

GTIN 00807176705940 · 2026-08-01

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy133 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates33.3 g
Sugars33.3 g
Added sugars36.8 g
Fiber0 g
Protein0 g
Salt4.8 g

Serving: 1 serving (19 g)

Ingredients

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

SOY SAUCE (WATER, HYDROLYZED SOYBEAN PROTEIN, SALT, HIGH FRUCTOSE CORN SYRUP, DEFATTED SOYBEAN, WHEAT*, COOKING RICE WINE, KOJI), SUGAR, HIGH FRUCTOSE CORN SYRUP, PEAR PUREE (PEAR, ASCORBIC ACID), ONION PUREE, WATER, GARLIC, APPLE PUREE (APPLE, ASCORBIC ACID), COOKING RICE WINE, HYDROLYZED WHEAT PROTEIN, SALT, SEASONING SAUCE (MALTODEXTRIN, HYDROLYZED WHEAT AND SOYBEAN PROTEIN, SUGAR, SALT, CORN SYRUP, GLUCOSE, ONION, YEAST EXTRACT, GARLIC, GREEN ONION, SPICES), GREEN ONION EXTRACT (GREEN ONION, CORN SYRUP, SALT), BLACK PEPPER POWDER, GINGER EXTRACT (GINGER, MALTODEXTRIN, SALT), CITRIC ACID, XANTHAN GUM, CARAMEL COLOR, SESAME*

Allergens and diets

Contains: Soy, Wheat, Gluten, Sesame

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

Always check the package: recipes change.

Healthiest barbecue sauces in the US

More from Bibigo

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. 21 CFR 184.1866 High fructose corn syrup

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Mar 24, 2023 · Law

    “a sweet, nutritive saccharide mixture containing either approximately 42 or 55 percent fructose”

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  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. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.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. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  10. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  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

  13. 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

  14. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  16. 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