Bar•B•Q
Bar•B•Q by Frito Lay has 5 tracked ingredients, with an overall safety score of 4 out of 5, in line with the 4.12/5 average across all scored products, and 1 of its ingredient carries a low safety rating.
- Safety score in line with the 4.12/5 average across all scored products
- NOVA processing classification: group 4
Product Insight: Bar•B•Q
Bar•B•Q by Frito Lay is tracked in PlainIngredients with 5 identified ingredients and carries an overall safety rating of 4 out of 5, a Low-Risk-to-Safe tier backed by FDA and EU regulatory status. On the NOVA processing scale, this product falls into Group 4 (Ultra-processed foods), and no Nutri-Score label has been assigned by Open Food Facts contributors. Within the identified ingredient list, 1 ingredient is currently flagged as Caution or High Risk and warrant individual review via the linked ingredient pages, while 4 ingredients sit at the Low-Risk or Safe end of the scale. This product's average ingredient safety score is in line with the 4.12/5 average across all scored products.
Sourced from Open Food Facts, FDA, and EU regulatory records. Verify with the FDA →
- Monosodium Glutamate - Safety score: 2/5
Ingredient Safety Breakdown
Processing Level
Ultra-processed products are formulations made mostly or entirely from substances derived from foods and additives. They typically contain ingredients not commonly used in home cooking.
Full Ingredients List
CORN, VEGETABLE OIL (CORN AND/OR CANOLA OIL), SALT, MALTODEXTRIN (MADE FROM CORN), SPICES, SUGAR, DEXTROSE, ONION POWDER, TOMATO POWDER, MONOSODIUM GLUTAMATE, POTASSIUM SALT, HYDROLYZED CORN PROTEIN, PAPRIKA, MODIFIED CORN STARCH, NATURAL & ARTIFICIAL FLAVORS, GARLIC POWDER, CITRIC ACID, YEAST EXTRACT, PAPRIKA EXTRACTS, DISODIUM INOSINATE, AND DISODIUM GUANYLATE
Product Details
- Brand
- Frito Lay
- Barcode
- 0028400636414
- NOVA Group
- 4 — Ultra-processed foods
- Available In
- United States
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Every figure on PlainIngredients is rendered directly from FDA, EU, EFSA and U.S. state regulatory records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.