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Speaker 1: Is your go to sauce to add to your favorite

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Speaker 1: barbecue or meat pied barbecue sauce. Well, a few weeks

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Speaker 1: back we took a closer look at tomato sauce. But

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Speaker 1: we have a lot of barbecue sauce lovers we've since

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Speaker 1: found out, so we thought it was also pretty important

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Speaker 1: at this time of year to find out all about

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Speaker 1: this other popular meat pied topper. Hi, I'm Susie Burrow

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Speaker 1: and I'm Leon Wood, and as two of austras leading

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Speaker 1: dieticians who specialize in evidence based nutrition, we bring you

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Speaker 1: the Nutrition Couch Product Review, a weekly chat on new

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Speaker 1: products and old favorites we can find in the supermarket.

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Speaker 1: So then I have to be honest. In my family

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Speaker 1: growing up, there was only one person who liked barbecue sauce,

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Speaker 1: and that was my mum. And I not really ever

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Speaker 1: paid a whole lot of attention to it because I

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Speaker 1: don't buy it myself. But I know, as I said,

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Speaker 1: given feedback from our listeners after we published on Tomato Sauce,

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Speaker 1: that there were a lot of people asking about barbecue sauce.

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Speaker 1: And there can also be a source that's packed full

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Speaker 1: of a lot of sugars, so we thought it worthy

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Speaker 1: of a bit of a review. What are the sauce

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Speaker 1: statistics like in your household?

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Speaker 2: Oh? Growing up, SUSI, we were a big sauce house

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Speaker 2: sold my mum being Malaysian, you know, we didn't have

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Speaker 2: a lot of She added so much flavor and spice

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Speaker 2: to the meals that we didn't really add sauce to

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Speaker 2: many things at all. But I think my brother was

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Speaker 2: a big male and a barbecue sauce person, as my

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Speaker 2: sister and I were more the tomato sauce in in

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Speaker 2: our household. You know, MEAs only just start as old,

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Speaker 2: so she doesn't count at the moment. We're not giving

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Speaker 2: her tomato or barbecue sauce. But I think David and I,

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Speaker 2: if anything, are tomato sauce lovers. We're not. I don't

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Speaker 2: think we even have barbecue sauce in the fridge. It's

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Speaker 2: just not something we really routinely use. I guess, so

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Speaker 2: it's not it's not something that we got for in

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Speaker 2: our household. But we do know that our listeners are

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Speaker 2: big fans, so we've pulled together a couple that are

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Speaker 2: we think are some of the most popular ones today,

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Speaker 2: haven't we.

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Speaker 1: We haven't we have included a much requested Audi product.

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Speaker 1: We know a lot of our listeners shop at Audi,

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Speaker 1: as do we at times, so we have been lucky

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Speaker 1: to include a Audi product, So we'll start with that.

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Speaker 1: That is the Cold Way Barbecue sauce that retails for

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Speaker 1: just a dollar forty nine, which is very affordable for families,

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Speaker 1: particularly at the moment with the price of food so

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Speaker 1: very expensive. And so this when we take a look

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Speaker 1: at the green list, the first ingredient is reconstituted tomato

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Speaker 1: pure at forty six percent. The next ingredient is sugar,

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Speaker 1: salt thickness, which I don't really worry myself about thickness.

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Speaker 1: It's pretty innocuous products just made to give taste and consistency,

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Speaker 1: so don't need to be worried about those either. Acidity

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Speaker 1: regulators is also just to keep the product fresh and

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Speaker 1: the acids coming from the tomato tasting right, so I

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Speaker 1: wouldn't be worried about that either. Molasses smulti dextri which

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Speaker 1: is another word for a type of sugar. We should

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Speaker 1: say colour one fifty D, which is a natural brownie

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Speaker 1: kind of color. But it's also something perhaps we're not

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Speaker 1: that keen on to be added to foods onion, garlic, spices,

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Speaker 1: and flavor. It is also leanne gluten free, which is

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Speaker 1: highly relevant because it is tricky to find gluten free

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Speaker 1: sauces in supermarkets. And actually I noticed, just off topic

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Speaker 1: a little bit a few weeks back. I know, we

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Speaker 1: did supermarket hot chips and for the first time ever,

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Speaker 1: I've seen a gluten free range. Because what happens in

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Speaker 1: factories and if the product is technically gluten free, it's

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Speaker 1: often being made alongside other products that do contain glutens.

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Speaker 1: So it can be really difficult for companies to declare

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Speaker 1: something gluten free, even though it might be according to

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Speaker 1: the label. So to see a gluten free variety of

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Speaker 1: barbecue sauce, I think is really important because that is

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Speaker 1: relevant to a number of our listeners. All right now,

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Speaker 1: the serving size listed on this is ten meal, so

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Speaker 1: that's quite large for a source serve. You know, that's

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Speaker 1: two teaspoons worth. I guess about the size, it's more

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Speaker 1: than a twenty cent piece, Like it's a reasonable whack

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Speaker 1: of sauce on the plate, I would think, because a

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Speaker 1: table spoon I think is way too much. So sort

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Speaker 1: of a good couple of tea spoons, so we're not

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Speaker 1: being stingy on the serving size. So per serve it's

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Speaker 1: giving us just about twenty four calories or just over

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Speaker 1: one hundred killo jeels, so reasonably reasonably low, zero point

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Speaker 1: one grams protein, very very low, very little to know fat,

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Speaker 1: total carbohydrate five point nine grams, and sugar's four point

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Speaker 1: six so literally a whole tea spoon. Half that serve

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Speaker 1: is sugars not insignificant, and sodium one oh three milligrams.

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Speaker 1: Again we've spoken about this before, not insignificant, given that

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Speaker 1: you know, a sauce is a very small addition to

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Speaker 1: a food, and that's about what is that ten percent, no,

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Speaker 1: twenty five percent I should say, sorry, five percent of

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Speaker 1: our overall daily sodium recommended intake. So not overly high,

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Speaker 1: not overly low. And if you had someone who was

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Speaker 1: smothering it, it would be very easy to get quite a

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Speaker 1: significant amount of salt from that product. So for Melian,

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Speaker 1: this standout benefit of this is that it's declared gluten free,

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Speaker 1: which is tricky to find with sauces. But to me,

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Speaker 1: it's not low in sugar. I'm pretty unhappy with that

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Speaker 1: amount going in with sauces. If it was my client,

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Speaker 1: I would be saying, look, use it in moderation and

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Speaker 1: try and perhaps stick to about a teaspoon worth as

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Speaker 1: a serving size. You know, less than half of it's

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Speaker 1: made up of actual fruit, given tomatoes, a fruit or

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Speaker 1: vegetable if you put it in that category. So, yeah,

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Speaker 1: I think there's better ones out there. But I guess

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Speaker 1: it is gluten free, and we do struggle sometimes to

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Speaker 1: that in a sauce in general.

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Speaker 2: Yeah, it's not my favorite. I mean, it's really budget friendly.

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Speaker 2: You know, a dollar forty nine for a bottle of

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Speaker 2: sauces is really really affordable for a lot of families.

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Speaker 2: But I'm going to go the opposite to you, Susie

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Speaker 2: and actually say that ten meals as a serving size

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Speaker 2: is actually quite small. I know a lot of people

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Speaker 2: that when they use sauce, they use sauce, if you

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Speaker 2: know what I mean. I actually think that a lot

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Speaker 2: of the majority of my clients and myself included, I actually

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Speaker 2: think I would have more than ten mills of salce.

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Speaker 2: I'm not a barbecue sauce girl, but if I was

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Speaker 2: to have someone like chuttney or a bit of selicia

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Speaker 2: with my meal, which I tend to use even something

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Speaker 2: like a little bit of tomato sauce, I honestly would

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Speaker 2: probably have a better tablespoon or so, so I'm sort

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Speaker 2: of thinking that. I think a lot of our listeners

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Speaker 2: out there, some of them may be under that telmal

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Speaker 2: serving size, but I feel like a lot of us

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Speaker 2: would be a lot more so. I mean, if this

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Speaker 2: has got, you know, close to five grams of sugars

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Speaker 2: per serving, and you're using two three times the amount

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Speaker 2: of serving, it's quite a lot about it. Sugar's in there.

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Speaker 2: So it's probably not our go to barbecue sauce product,

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Speaker 2: but it is quite cost effective. So if you are

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Speaker 2: someone that really needs, you know, a budget friendly option

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Speaker 2: for your family, I would definitely be keeping the amount

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Speaker 2: of the serving size very small. As Susie said, I.

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Speaker 1: Think a reference if we would estimate how much saurce

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Speaker 1: someone has on a meat pie, just off the top

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Speaker 1: of our head, I would say people are having at

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Speaker 1: least a tablespoon of sauce on a meat pie at least,

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Speaker 1: so this is about half that. But it lends itself

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Speaker 1: to reminding families. It's really good to get kids to

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Speaker 1: start to measure their sauce when they put it on,

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Speaker 1: because like anything, the more you pour, the more you

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Speaker 1: consume over time, so you get basically it primes the

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Speaker 1: brain to seek out more of that sweet slash salty flavor,

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Speaker 1: and so the more they have, the more they want,

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Speaker 1: and vice versa. So I think for families, particularly if

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Speaker 1: you feel you've got a problem with sauce at home,

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Speaker 1: get the kids to measure it out. And even for yourself,

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Speaker 1: it's a really good way to push and control and

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Speaker 1: keep mindful of actually how much you might be pouring

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Speaker 1: or squirting on something, because you're right, you know, chances

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Speaker 1: are people are having actually a lot more of that,

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Speaker 1: even though it sounds like a lot when we're describing

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Speaker 1: it here. All right, Well, the next one we've got

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Speaker 1: is an interesting product because we've seen this with the

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Speaker 1: tomato sauces, that there's a growing range of both reduice

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Speaker 1: salt and reduce sugar varieties in supermarkets. Now this is

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Speaker 1: Master Food. It's a very well known source bread and

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Speaker 1: it is a product that's relatively new to market. It's

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Speaker 1: a reduced salt and sugar product at four seventy five

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Speaker 1: mil a reasonable size tube container, it's three dollars twenty

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Speaker 1: so what's that almost double the price that you're paying,

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Speaker 1: or actually more than double what you're paying at Audi.

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Speaker 1: And it's not declared as gluten free, so for anyone

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Speaker 1: requiring that it does have wheat in the ingredient list,

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Speaker 1: a serving size here is listed as fifteen meals, so

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Speaker 1: closer to that tablespoon and probably what most people are having.

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Speaker 1: Calorie Wire is very very similar to the Audi brand

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Speaker 1: at one hundred and four killogels, little to no protein,

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Speaker 1: little to no fat as we would expect, and again

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Speaker 1: almost identical nutritionals. You would possibly argue it's the same product,

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Speaker 1: but it's slightly different. Sometimes these products are made for Audi,

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Speaker 1: are the same supermarket brand and then repackaged for AUDI,

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Speaker 1: so you can imagine there's not twenty five different sauce

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Speaker 1: makers in the country, so often they'll be making for

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Speaker 1: the no name and Audi brand. This is six grams

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Speaker 1: a cup of serve in slightly less sure a four

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Speaker 1: point four, so it's not the exact same product, but

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Speaker 1: your targets it is similar. Sodium is lower though, seventy nine,

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Speaker 1: so that's about what twenty percent lower than what we're

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Speaker 1: getting from the AUDI product. Not that significant really, since

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Speaker 1: it's being marketed as reduced sugar and salt. You'd want

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Speaker 1: it to be less, and it's not significantly they's sugar wise,

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Speaker 1: that's for.

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Speaker 2: Sure, hotopsisi, but it is a larger certum size. So

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Speaker 2: if you look at it, per hundred milligrams is actually

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Speaker 2: half it is half.

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Speaker 1: Oh, it is half.

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Speaker 2: Yeah, So it's five hundred milligrams per hundred mils versus

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Speaker 2: one thousand milligrams per hundred meals. So the sodium is

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Speaker 2: about half of the aldi version.

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Speaker 1: The sodium's half, but the sugar's not, is it.

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Speaker 2: No, So twenty nine grams versus forty six So the

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Speaker 2: sodium's half. Yeah, the sugar's higher.

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Speaker 1: A little bit, a little bit. Sugar is a bit less,

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Speaker 1: but the sodium is the one that's significantly less, which

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Speaker 1: is interesting when you're doing that comparison. Would be so

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Speaker 1: ideal if companies had to compare identical serves rather than

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Speaker 1: us doing our maths here on a Saturday night.

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Speaker 2: Yeah, it would be a lot easier, all right.

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Speaker 1: Ingredient wise, very similar fifty percent tomatoes from pace. We

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Speaker 1: know that there's some benefits coming from tomato paste. It

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Speaker 1: activates the lycopene, a powerful antioxident, particularly for men and

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Speaker 1: prostate health. But second ingredient is sugar, water, wheat starch,

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Speaker 1: so that's why it's not gluten free. So that's sort

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Speaker 1: of bulking it up with some extra carbohydrate, a second

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Speaker 1: form of sugar and glucose syrup, food acids, food acids,

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Speaker 1: I should say salt color. So they're all using that

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Speaker 1: color to make it a richer look. Thickener which is

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Speaker 1: pecked and pretty nothing to worry about there. Yeast extract

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Speaker 1: tamarine paste to give it a bit more flavor, I

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Speaker 1: would say clove, onion, nutmeg, and pepper. So made in

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Speaker 1: Australia from about fifty five percent of Australia ingredients. So

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Speaker 1: again I'm sort of sitting middle ground with it. Is

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Speaker 1: it significantly better than audi to justify the price the

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Speaker 1: sodium it's a bit better sodium wise. I don't think

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Speaker 1: I would say to someone that this is that much

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Speaker 1: better to go and pay double for it if you're

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Speaker 1: already shopping at Audy, particularly if you needed a gluten

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Speaker 1: free product. So yeah, I still think it's not low

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Speaker 1: in sugar at all. You know, almost five grams of

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Speaker 1: sugars given the que recommendation leand for added sugars in

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Speaker 1: the diet is less than twenty five grams per day.

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Speaker 1: You know you're getting twenty percent of your sugar intake

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Speaker 1: from this sauce, so it's not certainly not low. In

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Speaker 1: my mind, I couldn't argue that this was a better product,

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Speaker 1: especially for the cost.

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Speaker 2: I completely agree. So I think if we're looking at

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Speaker 2: it from a nutritional perspective and a cost perst perspective,

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Speaker 2: I really do think that the Aliti one is a

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Speaker 2: standout here because, particularly because the mast Food one is

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Speaker 2: marketed as reduced salt and reduced sugar, I do really

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Speaker 2: feel like the salt content is a lot lower, but

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Speaker 2: it's kind of insignificant in the grand scheme of things.

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Speaker 2: It's not like you're getting a huge whack of salt

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Speaker 2: in there. The sugar is slightly more reduced, but again

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Speaker 2: it's not I think it's sort of minimal compared to,

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Speaker 2: you know, how much barbecue sauce you're actually using. It's

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Speaker 2: not like you're having half a plate of it. But

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Speaker 2: I will sort of just say that there are two

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Speaker 2: allergens declared here. There's an allergen of wheat and then

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Speaker 2: there's an allergen maybe present, so obviously on the same

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Speaker 2: you know, processing lines as other foods containing peanuts, So

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Speaker 2: for anyone with peanuts or wheat or celiac, that's something

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Speaker 2: that you need to be aware of. With the Master

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Speaker 2: Foods one, but yeah, I don't think and even the

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Speaker 2: Aldi one that's made from ninety five percent austrain ingredients,

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Speaker 2: Food one only uses fifty five percent Australian ingredients. So

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Speaker 2: for me, out of these two susi, the Aldi one

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Speaker 2: is the winner. It's a more budget friendly one nutrition

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Speaker 2: and they're pretty similar, and the Alti one uses far

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Speaker 2: more Australian based ingredients. So we do like to support

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Speaker 2: local where we can.

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Speaker 1: True, and I think the other alarving thing is that

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Speaker 1: we have a chosen ones that are overly hind sugar,

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Speaker 1: Like I've seen ones that are close to eight grams

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Speaker 1: of sugar per served for barbecue sauce, So there's far

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Speaker 1: worse out there in general, So these compared to those,

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Speaker 1: are better. But Leanne has come and saved the day

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Speaker 1: because she has found an outstanding barbecue sauce, which is

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Speaker 1: our winner for good reason. Do you want to take

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Speaker 1: us through the fountain barbecue sauce that's reduced sugar that

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Speaker 1: you stumbled across from your day to day work. Leanne.

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Speaker 2: Yeah, so one of my clients is barbecue sauce subcess,

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Speaker 2: we shall say. So she's like, Leanne, I need to

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Speaker 2: have it in my life. And I said, all right,

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Speaker 2: all right, I'll go to a soupermarket. I'll find you

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Speaker 2: a good brand. And I was like, Wooay's. And I

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Speaker 2: came across the fountain a barbecue sauce reduced sugar, so

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Speaker 2: five hundred mils, so similar serving sites. It's two dollars

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Speaker 2: seventy so it's actually more affordable. And that's not on

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Speaker 2: sale that that was a standard woolworst price, So it's

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Speaker 2: more affordable than the Master Food one. Still a lot

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Speaker 2: more of you know, I guess expensive, you know, dollar soil,

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Speaker 2: more than the Aldi version, but sort of sits mid

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Speaker 2: range in terms of prices, allergens that may be present

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Speaker 2: gluten when we're looking at the ingredient list per serving.

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Speaker 2: So it's fifteen meals, so the same serving size as

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Speaker 2: the Master Food one, but about five mil higher than

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Speaker 2: the Aldi one, So forty kilodels per serving, very very low.

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Speaker 2: You know what roughly ten calories, minimal protein, minimal fat,

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Speaker 2: just like the other two. Minimal carbohydrate, so one point

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Speaker 2: one grams of carbohydrate and point five grams of sugar,

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Speaker 2: so half a gram of sugar per serving, which is excellent.

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Speaker 2: Interesting that they've listed dietary fiber. They're zero point one grams.

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Speaker 2: I imagine that's probably from the ingredients which are the fruit, pure, susy.

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Speaker 2: And then we've got sodium at ninety milligrams as well.

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Speaker 2: So this one, even though it hasn't been marketed, it's

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Speaker 2: you know, it's somewhat low sodium, but it's exceptionally low

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Speaker 2: in sugar for something like a barbecue sauce, because that's

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Speaker 2: when we had they get the sweetness into the barbecue

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Speaker 2: sauce is actually from adding the sugar in there. So

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Speaker 2: let me just pull up the nutritionals, right, So for

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Speaker 2: the ingredients we've got, it doesn't actually list the amounts

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Speaker 2: of the percentages, which I find interesting, but the top ingredient,

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Speaker 2: so we know that that's the largest percentage in terms

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Speaker 2: of the ingredient list is tomatoes, followed by apple pure,

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Speaker 2: followed by water. Then we've got some sweetness in here,

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Speaker 2: so it gives this sweet taste, but actually it doesn't

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Speaker 2: have the added sugars in there, so the sweetness are malotoles,

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Speaker 2: sorbitol and Stevie May's Thicken our food, I said, like

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Speaker 2: the other couple of brands, a little bit of salt.

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Speaker 2: There's color one fifty d which Susi remarks to add

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Speaker 2: sort of that brown, you know color to it, onion powder,

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Speaker 2: thicken our spices, and natural flavor. So nothing overly, I

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Speaker 2: guess concerning about that, a lot of people don't like

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Speaker 2: to use sweetness, but I think in the very small

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Speaker 2: amount that you would find it in this product. But

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Speaker 2: it's a fourth ingredient on the label out of probably

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Speaker 2: only what seven already ingredients, and you're using such a

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Speaker 2: small amount of it that I think that it's absolutely okay.

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Speaker 2: I'd give this to my kids, or I wouldn't give

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Speaker 2: it to me because she's only six months old. But

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Speaker 2: if I had, you know, toddlers or you know, younger children,

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Speaker 2: I'd be absolutely fine giving something like this to them,

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Speaker 2: even though it did have a bit of sweetness. And

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Speaker 2: how do you feel about this on Susie, I think

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Speaker 2: the benefit of the no added in it is probably

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Speaker 2: a big positive overall.

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Speaker 1: I think you've done an outstanding job. And if anyone

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Speaker 1: if that wonders what dieticians do all day, we sit

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Speaker 1: at a computer or we go through supermarket products. I

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Speaker 1: think I go to the supermarket at least once a day,

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Speaker 1: if not twice, and particularly since supermarkets are so annoying

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Speaker 1: now they all stock different ranges, so you'll go to

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Speaker 1: the one coal so they won't have it. So that's

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Speaker 1: how Eleanne and I spent most of our day. It's

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Speaker 1: at the supermarket with a light on the phone trying

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Speaker 1: to see these tiny labels. I think you've done an

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Speaker 1: outstanding job of finding this. I agree one hundred percent

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Speaker 1: is a standout, a really really good product, and I

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Speaker 1: think over time in the end we will see more

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Speaker 1: and more of these. You know, what would you say

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Speaker 1: engineered products to be much lower in sugar in particular?

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Speaker 1: I think, you know, we do have to have a

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Speaker 1: bit of a disclaimer that some people with alcohol sugars

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Speaker 1: like manitole, they can get a bit of bloating. Now,

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Speaker 1: I would say, in the amounts in this kind of

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Speaker 1: product that's already a small amount, it would be insignificant.

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Speaker 1: It's a bit different to plow through loads of chewing

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Speaker 1: gum or sweetener in baking. You know, these volumes would

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Speaker 1: be very very low, So there's no real or cause

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Speaker 1: for concern there that I would have no issue recommending this,

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Speaker 1: But it did lead me to think about a question

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Speaker 1: around when should you introduce sauces to children, And I

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Speaker 1: would say I would be really reluctant to add a

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Speaker 1: sauce into a child's diet until they are at least two,

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Speaker 1: and i'd probably try and push it back to three

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Speaker 1: or four. I can't remember exactly when I did it

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Speaker 1: with the twins, and when I did it, it was probably

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Speaker 1: with something like sausages, but I would like to say

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Speaker 1: it wouldn't have been till that they were at least two,

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Speaker 1: hopefully three, because what happens with small children and their

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Speaker 1: flavor palettes is that when we expose them to very

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Speaker 1: concentrated flavors, which is the case with tomato or barbecue sauce,

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Speaker 1: it primes them to want more of that. So really,

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Speaker 1: we want our kids to have their foods as plain

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Speaker 1: as possible for as long as possible, and that means

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Speaker 1: that they're going to seek out less salty, less sweet

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Speaker 1: food overall. And then basically more likely to accept their

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Speaker 1: plain vegetables and plain meat. So if you can delay

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Speaker 1: the introduction of sauce to small children, that would be

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Speaker 1: our advice, and certainly to if not three, and basically

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Speaker 1: the later the better. But I'm with you, Leanne, it's

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Speaker 1: my standout. I would recommend this to my clients now

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Speaker 1: when I'm doing trolleys on sources, I will absolutely seek

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Speaker 1: this product out. It is a standout and probably really

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Speaker 1: apart from people who require a gluten free saurce, the

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Speaker 1: one I would use. And if I did require someone

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Speaker 1: to have a gluten free I would say to them,

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Speaker 1: go to Aldi if you can, and get that certified

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Speaker 1: gluten free barbecue sauce from there. All right, Who would

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Speaker 1: have thought we had so much to talk about just

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Speaker 1: on barbecue sauce yet, And I did go and do

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Speaker 1: recently a source trolley and couldn't believe how many flavors

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Speaker 1: and seasonings there were. So certainly we've got several episodes

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Speaker 1: coming up looking at things like curry, sauces and products

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Speaker 1: that people are using to flavor their food, particularly through

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Speaker 1: these colder months, when you're looking at using curries and

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Speaker 1: casseroles and dishes like that, but that does bring us

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Speaker 1: to the end of the product review for another week.

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Speaker 1: We love it when you subscribe. We're very close to

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Speaker 1: hitting our million downloads, so we would love if you

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Speaker 1: could recommend us to your friends and leave us a review.

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Speaker 1: We're always on social. We love to hear from you,

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Speaker 1: and we will see you on Sunday for our weekly

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Speaker 1: episode drop. Thanks for listening to you guys. Next week