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Tesco

Katsu Curry Stir Fry Sauce

Barcode 03468975
Ultra-Processed Food (UPF)

Yes — Katsu Curry Stir Fry Sauce is ultra-processed.

The sauce contains stabiliser (pectin) and yeast extract, which are industrial additives/ingredients characteristic of ultra-processed foods under NOVA. Therefore it is classified as UPF.

Ingredients

2 ultra-processed markers
  • OK
    water
    Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
  • OK
    coconut milk (15%) [coconut extract
  • OK
    water
    Water is a basic culinary ingredient used as a solvent and diluent in foods.
  • OK
    onion
    A common bulb vegetable used as a base flavor in many cuisines. Crisp, pungent, sweet when cooked.
  • OK
    curry powder (5%) [coriander
  • OK
    turmeric
    A bright orange-yellow root commonly used as a spice and for its active compound curcumin, with warm, earthy, slightly peppery flavor.
  • OK
    fenugreek
  • OK
    cumin
    A warm, earthy spice from the seeds of the Cuminum cyminum plant, common in spice blends.
  • OK
    salt
    Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
  • OK
    black pepper
    A common spice made from dried peppercorns of the Piper nigrum plant, used to add pungent heat and aroma to dishes.
  • OK
    chilli powder
    Ground dried chili peppers used as a spice to add heat and flavor in dishes. It is a basic single-ingredient spice.
  • OK
    ginger powder
    Ground dried ginger root, a common spice and flavoring. Not UPF as a basic spice/ingredient.
  • OK
    garlic powder
    Dried, ground garlic used as a convenient, concentrated form of garlic flavoring in cooking.
  • OK
    onion powder
    Dried and ground onion used as a seasoning to impart onion flavor.
  • OK
    star anise]
  • OK
    rapeseed oil
    A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
  • OK
    coconut
    A tropical fruit from the coconut palm; the edible white meat (copra) and liquid inside are commonly consumed in various forms (fresh, dried, milk, oil).
  • OK
    cornflour
    Ground corn starch used as a thickening agent in cooking and baking.
  • OK
    ginger purée
    A smooth paste made from ginger, used to impart ginger flavor in sauces and dishes.
  • OK
    garlic purée
    Pureed garlic, often used as a flavoring base.
  • OK
    rice vinegar
    A mild vinegar made from fermented rice—used to season dishes, pickles, and dressings with a subtle sweet and tangy note.
  • OK
    demerara sugar
    Demerara sugar is a coarse-grained brown sugar derived from the cane sugar refining process.
  • OK
    sugar
    Granulated sugar derived from sugarcane or sugar beets; a basic, single-ingredient sweetener.
  • OK
    soybean
    A legume native to East Asia; edible seeds used for oil, tofu, soy products, and animal feed.
  • OK
    yellow soya bean
  • UPF
    yeast extract
    A flavor-enhancing extract produced from yeast cells, rich in amino acids and natural glutamates, commonly used to augment savory flavors.
  • OK
    roasted onion purée
    A smooth paste made from roasted onions, typically produced by roasting onions until caramelized and blending until smooth. Used as a base flavoring or as a spread in sauces and dishes.
  • OK
    pectin
    Pectin is a natural polysaccharide extracted from plant cell walls, commonly used as a gelling agent, stabiliser, and thickener in foods such as jams, jellies, and confectionery.
  • OK
    leek powder
    Powder made from dried leek (Allium ampeloprasum), used as a spice or seasoning to add leek flavor.
  • OK
    spirit vinegar
    A clear, distilled vinegar typically made from fermented alcohol (ethanol) and used for pickling, flavoring, and preservation.
  • OK
    sunflower oil
    A neutral-tasting culinary oil pressed from sunflower seeds, rich in unsaturated fats and commonly used for frying and dressings.
  • UPF
    carrot concentrate
    Concentrated carrot juice or puree used as a flavor/colouring ingredient; a processed vegetable product.
  • OK
    parsnip
    A root vegetable related to carrots and celery, with a sweet, earthy flavor; commonly eaten cooked or raw.
  • OK
    black fibre protein salt 2.98 2.0g 1.88 1.20g pack contains 2 servings *reference intake of an average a (8400kj/)

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Common questions about Katsu Curry Stir Fry Sauce

Is Katsu Curry Stir Fry Sauce ultra-processed?

Yes — Katsu Curry Stir Fry Sauce by Tesco is ultra-processed, so it counts as a UPF (ultra-processed food). The sauce contains stabiliser (pectin) and yeast extract, which are industrial additives/ingredients characteristic of ultra-processed foods under NOVA. Therefore it is classified as UPF.

Which ingredients in Katsu Curry Stir Fry Sauce are ultra-processed?

Nomi flags 2 ingredients in Katsu Curry Stir Fry Sauce as ultra-processed markers: yeast extract, carrot concentrate. See the full ingredient breakdown above for what each one is.

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

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Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.

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