Burger Sauce
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
3
0 we grade moderate or higher
2 of them not yet assessed here
Fat per 100g
30g
High
UK FSA front of pack threshold
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (3)
This label lists 2 thickeners and gelling agents and 1 colour.
E415
Xanthan gum
Thickener and stabiliser
What it is. A fibre made by fermenting sugars with a bacterium, which thickens liquids at very low doses.
Why it is used. Thickens sauces and dressings and gives structure to gluten free baking.
What the evidence says. Passes through largely undigested and is treated as safe by regulators, with no numerical intake limit. Very large amounts act as fibre does, which is a digestive effect rather than a safety one.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E415
Also on the label, not assessed here yet
- E101 Riboflavin colour
- E412 Guar gum thickener
Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.
Ingredients
Sunflower Oil, Water, Tomato Puree 15%, Spirit Vinegar, Sugar, Glucose-Fructose Syrup, Egg Yolk, Salt, Modified Cornflour, Dill 1.1%, Barley Malt Vinegar, Molasses, Invert Sugar Syrup, Onion, Tamarind Extract, Garlic, Spices, Lemon Oil, Mustard Powder, Thickeners (Xanthan Gum, Guar Gum), Flavourings, Colour (Riboflavins), Dill Extract.
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.