The Sauce, Mandarin Teriyaki

Why Does This Score Ultra-Processed?

In our analysis, The Sauce, Mandarin Teriyaki scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Modified Fats (Partially Hydrogenated Vegetable Oil (Cottonseed, Soybean)): Hydrogenation and modification are UPF markers.
• Modified Starches (Modified Food Starch): Chemical modification is a hallmark of UPF.
• Chemical Preservatives (Sodium Benzoate): Synthetic preservatives are UPF indicators.
• Plant Proteins (Hydrolyzed Soy Protein): Isolated proteins require extensive industrial processing.
• Stabilizers & Gums (Xanthan Gum): Industrial stabilizers common in UPF.

Within Cooking Sauces, this product is more processed than about 83% of the 9,519 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 The Sauce, Mandarin Teriyaki'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.

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.

Natural ColorsProcessing indicator

In this product: Caramel Color.

Natural sources but still indicate processing.