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  3. Open pit, authentic barbecue sauce, honey
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Open Pit·Condiments · 0054100977359

Open pit, authentic barbecue sauce, honey

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • High fructose corn syrup52.9%—›
  • Water23.5%—›
  • Distilled vinegar11.8%—›
  • Tomato puree5.9%—
  • Water2.9%—›
  • Tomato concentrate2.9%—
  • Salt1.9%—›
  • Food starch-modified1.9%—›
  • Honey1.1%—›
  • Sauce blend0.5%—
  • Water0.3%—›
  • Hydrolyzed corn0.1%—
  • Soy protein<0.1%—›
  • Salt<0.1%—›
  • Soya oil0.3%—›
  • Spice0.1%—›
  • Hickory smoke flavor<0.1%—
  • Onion<0.1%—›
  • Paprika<0.1%—›
  • Garlic—›
  • Natural and artificial flavouring—
  • E150a—
  • Colour—
  • E110⚠ High
  • E129⚠ High
  • E171⚠ High
  • E133⚠ Moderate
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

High fructose corn syrup, water, distilled vinegar, tomato puree [water, tomato paste], salt, food starch-modified, honey, sauce blend (water, hydrolyzed corn and soy protein, salt), soybean oil, spice, hickory smoke flavor, onion powder, paprika, dehydrated garlic, natural and artificial flavor, caramel color, colored with (yellow 6, red 40, titanium dioxide, blue 1).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • Titanium dioxidePossible genotoxicity (DNA/chromosomal damage) could not be ruled out; no longer considered safe as a food additive.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.

Per-ingredient concern · chemical identity, not food safety

  1. 01High Fructose Corn SyrupCompoundNot assessed
  2. 02FRUCTOSECompoundNot assessed
  3. 03CORN SYRUPCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05ACETIC ACIDActiveNot assessed
  6. 06VINEGARCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  9. 09HONEYCompoundNot assessed
  10. 10SOYBEAN OILCompoundNot assessed
  11. 11SPICECompoundNot assessed
  12. 12ONIONCompoundNot assessed
  13. 13PAPRIKACompoundNot assessed
  14. 14GARLICCompoundNot assessed

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