Sriracha Hot Chili Spice

Why Does This Score Ultra-Processed?

In our analysis, Sriracha Hot Chili Spice scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Modified Starches (Modified Food Starch): Chemical modification is a hallmark of UPF.
• Corn-Based Sweeteners (Corn Syrup Solids. Huy Fong Foods Sriracha Hot Chili Sauce (Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite, Xanthan Gum)): HFCS is a hallmark of ultra-processed foods.
• Natural Flavors (Natural Flavor): Despite being natural, these are highly processed extracts.
• Stabilizers & Gums (Xanthan Gum, Modified Cellulose Gum): Industrial stabilizers common in UPF.

Within Seasonings & Spices, this product is more processed than about 92% of the 11,127 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Sriracha Hot Chili Spice's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar, Maltodextrin.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Food AcidsProcessing indicator

In this product: Citric Acid.

Common in both traditional and industrial foods.

Industrial FermentationProcessing indicator

In this product: Yeast.

Industrial fermentation for additive production.

Anti-Caking AgentsProcessing indicator

In this product: Silicon Dioxide.

Common in powdered processed foods.

Synthetic VitaminsProcessing indicator

In this product: Ascorbic Acid.

Fortification often compensates for processing losses.