Is Asian Style - Sticky Rib Rice Gluten Free?

The Ingredient Breakdown

As a food scientist, I look beyond the marketing claims and dive straight into the formulation. The base of this product, COOKED LONG GRAIN RICE, is naturally gluten-free and makes up the vast majority of the weight. However, the flavor profile comes from a complex blend of ingredients, and this is where the risk lies.

The primary red flag is the inclusion of Soy Sauce (Water, Soya Beans, Salt, Spirit Vinegar). Traditional soy sauce is brewed using wheat as a fermentation agent. Unless the label specifically states 'Tamari' or 'Gluten-Free Soy Sauce,' the presence of soy sauce usually indicates the presence of gluten. While the label provided does not list wheat explicitly in the allergen statement, the ingredient name itself is a common warning sign for gluten-free shoppers.

Furthermore, the product contains Glucose and Fructose. While these are gluten-free, they contribute to the overall glycemic load. The inclusion of Flavourings is also a broad term; in savory products like this, these are rarely derived from gluten sources, but they are an unknown variable in the chemical composition.

Nutritional Value

From a nutritional standpoint, this product is designed as a convenient, flavorful side dish. The base is Long Grain Rice, which provides carbohydrates for energy. However, the addition of Sugar, Glucose, Fructose, and Honey significantly increases the sugar content. This combination of sweeteners is likely used to mimic the caramelization found in traditional sticky rib recipes.

The fat content is relatively low, derived mostly from Sunflower Oil. The calorie density is moderate, but the sugar spikes should be considered if you are managing blood sugar levels. It is suitable for vegetarians, which is a plus for those avoiding meat, but the sugar content remains the primary nutritional concern for those on strict diets.