Terry Ho's Yum Yum Sauce
by Yum Yum
Contains 1 flagged ingredient
Terry Ho's Yum Yum Sauce by Yum Yum receives a safety score of 95/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 1 ingredient that have been flagged for potential safety concerns by regulatory or consumer advocacy databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.
What the Data Says About
Terry Ho's Yum Yum Sauce by Yum Yum carries a composite safety score of 95/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.
Our scan identified 1 flagged ingredient in this product — components that at least one official source has classified as requiring caution, targeted avoidance, or further evaluation. Flagged ingredients are the items most likely to surface in FDA inspection findings, state-level ingredient bans, or outbreak-related recall notices, so the per-ingredient breakdown below is the most useful lens for anyone screening this product for a specific dietary concern.
On the NOVA processing scale, Terry Ho's Yum Yum Sauce is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 95/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 1 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
THE aHicr Opening Gition Facts lisp(3g) Container 16 27% IngredientsScybean Oil, Water Sgar 12% Com Syrup, Egg Yblks, Distilled Vinegar Salt, Mustard Seed, Dehydrated Garlic, 4% Hot Sauce (peppers, vinegar, salt 6 xanthan gum), Tomato Paste, Red 2% Pepper, Paprika, Natural and Artificial O% Flavor, Potassium Sorbate and Sodium Benzoate (preservatives), Propylene SPICY Calories from Fat 160 alyTa Far lg n15ing Himg thydaraite 5g rter Dg to protect flavor), Polysorbate 80, White Pepper, Spice Contains: Egg AOWINC O% Glycol Alginate, Calcium Disodium EDIA IRON 0% 2.00caioeda. Your daly g a your caoe . 2.000 EsC 60$7 TQT JAPANESS dg Slmg 240mg 2400mg 0ag En ae GRAWW. S159 4PROTEN4 uyd m d08 apat that usas Dainy Produds. na
Data Sources
Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
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