Is HP Sauce (The Original Brown Sauce) low FODMAP?

Mostly yes — at a normal splash HP Sauce sits at the safe end, and notably there is no onion or garlic named anywhere on the label, which is rare for a British brown sauce. The recipe is tomatoes (the lead ingredient), barley malt vinegar, molasses, glucose-fructose syrup, spirit vinegar, sugar, dates, modified cornflour, rye flour, salt, spices, flavourings and tamarind. The watch-list items — dates, molasses, glucose-fructose syrup and a little rye flour — are all genuine FODMAP sources, but each is a minor ingredient diluted across a tablespoon-sized serving; under EU labelling rules, 'glucose-fructose' also means the syrup is glucose-dominant, which keeps its fructose better absorbed. Two honest caveats: 'spices' and 'flavourings' aren't itemised, so this verdict leans on onion and garlic not appearing as declared ingredients; and the load genuinely builds if you flood a full fry-up rather than add a splash. Kept to a tablespoon on a bacon sandwich or beside sausages, HP is a reasonable pick — treat the bottle like a condiment, not a sauce course.

📏 A standard splash — about a tablespoon (15 g) — keeps the date, molasses and syrup contributions trivial. Repeated heavy squeezes across a full cooked breakfast is where the load stacks up.