I will start with Heinz ketchup and Hellmann’s mayo.
There is Heinz ketchup on the shelf from both the USA and Mexico. The USA crap has HFCS, the Mexico one where that ingredient is prohibited has basic sugar.
Hellmann’s mayo, almost all in Chile has toxic soy oil EXCEPT the one container that is from Argie that is safflower oil.
Please add your observations for other products
Oh where to begin. Yes very astute on the scrutiny of labels. Easy to think the same brand is the same…but no
Mayo…such a sad state of affairs. We are considering making our own mayo where we dont use any PUFA oil as the base. It is annoying that Waitrose and other upper market mayo brands say and advert “made with eggs” or “made with olive oil”, but it just means they added some of that into the vegetable/seed oil.
We dont eat much mayo, but when we do…its to make tuna fish or egg/pasta/potato salad.
Interesting combo that kida works is avocado to replace mayo with tunafish, it sounds bad but it really does work…at least for tuna…
There are also pretty great homeade whole mayo recipes on YouTube.
Another few real baddies that are standard fare in chile
BHT and TBHQ
So so bad preservatives but in even store bought packaged bread, chips, just everything
Another is Tartarazine aka FD&C yellow number 5
This is totally outlawed in the EU because its so bad
But its in almost all pacakaged candy
There are bad processed ingredients and then there are the heavy hitters like BHT and TBHQ.
A word of encouragement…take your time reading labels in the store. Dont let people rush you.
Off topic, but, by all means learn to make your own – whenever possible. Minimize all sorts of processed foods and try to buy just very basic ingredients and prepare what you want. Of course not always possible…
All sorts of seemingly innocent things may now contain what they didn’t just months ago, manufacturers have to be creative not to increase prices (decrease the package weight). I"d say, cheese. When there is anything that beats the market – look closer. I see all sorts of weird things, like palm oil and 3 to 5 additional components that shouldn’t be there. Or butter (vegetable oil added).
And the following products, if they are not lying, contain no “ingredients” – just flour, and just yeast (they claim only sunflower oil added).
.
Unlike the “harina integral” by the same brand (“selecta”) – which is for some reason “enriched” with all sorts of shit (like the normal white flour). Some time ago I inquired about this sort of stupidity and their competitor said that they (“harina integral” by selecta) “didn’t qualify” for the real “integral” – so they “had to” add the vitamin complex to qualify. A bit beyond my understanding…
Anyway this new “whole grain” on photo has no ingredients listed. And so I make bread from these (as for the rye bread I brew my own starter).
I have wondered if at some point they just start leaving off ingredients. Oopsie. Did i do dat?
Of course there is also the rule that if s product has less than 2% of something its ok to ignore that on the ingredient list. That seems to be everywhere(not just Chile)that mandates declared ingredients on food.
Guess its too much work/time/bother to be exhaustive on ingredient lists…if its only 1 or 2% meh…bah…who cares 
Yeah. I make my own fermented foods like yogurt and sauerkraut. I used to make more bread. I probably should get back into that too. Homemade yogurt has uses similar to mayonnaise, so I use it a lot in sauces, sometimes with a bit of mayo.
Wait, wait, wait, wait hold the fooooone.
I make a LOT of bread and for years have been hunting non-“enriched” flour. I have gone as far to directly speaking with flour importers and regional distributors. All of them have stated (and continue to state) that it is by Chilean law that they must enrich it. I buy flour by the 25 kg sacks.
Where and/or how did you find pure non-“enriched” flour???
The wholegrain wheat flour branded selecta ( brand owner Carozzi) as on the photo is available locally either in Jumbo or Hiper Lider but the price seems to increase regularly, like once a week.
The “harina integral” available at certain small shops locally maybe also good as they (the shops) claim they make it on their own equipment and package themselves.
There is no regular (white) flour available that is not enriched but the rye flour and the oat flour (I brew starters from each of these) are clean and are available either at small shops around the market area or you can find them (quite overpriced) at Jumbo’s.
The “wholgrain” as on the photo is a relatively new product (like several months ago I saw it for the first time).
And to repeat, the “harina integral” by the same brand (“selecta”) – is not clean and is “enriched”.
The exemption is granted because of the “wholegrain” or “integral” status – but the grand stupidity is that the majority of commercially available packaged integral flours are enriched anyway…
To others please vote this UP like I did.
In the 5th region they sell it now at 1.290 clp beating the jumbo price:
I use Greek yogurt instead of mayo to make tuna salad. But I have to admit that I did not read the label for Greek yogurt in Chile 
TP
I used to like the Hellman’s Supreme classic. Now looking at the ingredients online it says sunflower and soy. 
I guess no more of that for me.
Lately we are buying a brand called Ybarra, imported from Spain. I just checked the label and it is sunflower, not soy. We buy it at that supermarket Cugat that opened up here a little while back. I’m not sure where else it is available.
Actually as I wrote above, there is one in a smaller container that is from Argentina that does not have soy oil. All the Chile versions AFAIK have always had soy oil.
Thanks. I will keep an eye out. I don’t recall seeing that here.
Just yeast…
So, trying to find out if I can cultivate yeast, like I brew my rye flour starter, at home – here is an interesting quote from one of the official documents – many thanks to my curiosity. This is the most recent Russian industrial specs for manufacturing bakers yeast.
INTERSTATE STANDARD “GOST” 171-2015
PRESSED BAKERY YEAST
Specifications
…
4.2 Requirements for raw materials
To obtain bakery pressed yeast, the following raw materials are used:
It is allowed to use other raw materials and materials permitted for use in the yeast industry, according to characteristics that are not inferior to the above.
…
So – just yeast. No ingredients whatsoever. 
