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Rich Products Corp.·0016264006764

Ice Cream Cake

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Ice cream50.9%—
  • Chocolate flavored crunchies24.6%—
  • Milkfat12.3%—›
  • Skimmed milk12.3%—
  • Sugar11.3%—›
  • Wheat flour6.6%—›
  • Water3.3%—›
  • Corn syrup1.7%—›
  • Coconut oil0.8%—›
  • Palm oil0.4%—›
  • Cocoa alkali processed0.2%—
  • Colour0.1%—
  • E150a0.1%—
  • Cocoa paste<0.1%—
  • E471<0.1%—
  • E450iii<0.1%—
  • E466⚠ Low
  • Cocoa—›
  • E412—
  • Wheat gluten—›
  • Salt—›
  • E436—
  • Natural and artificial flavouring—
  • Soya lecithin—›
  • E500ii—
  • E433⚠ Low
  • E407⚠ Low
  • Whipped icing—
  • Water—›
  • Hydrogenated palm kernel oil—›
  • Sugar—›
  • Dextrose—›
  • Corn syrup—›
  • Sodium caseinate—›
  • Artificial flavouring—
  • E475—
  • Soya lecithin—›
  • E435—
  • Soy protein isolate—›
  • Carbohydrate gum—
  • Salt—›
  • To preserve freshness—
  • E202—
  • E415—
  • If decorated with colored icing and gel may also contain—
  • Modified corn starch—›
  • E407⚠ Low
  • To preserve freshness—
  • E211⚠ Moderate
  • E330—
  • Colour—
  • E133⚠ Moderate
  • E102⚠ High
  • E127⚠ Moderate
  • E129⚠ High
  • E110⚠ High
  • If decorated with confetti and sprinkles may also contain—
  • Sugar—›
  • Corn starch—›
  • Rice flour—›
  • Palm kernel oil—›
  • Palm oil—›
  • Soya lecithin—›
  • E1400—
  • Confectioner's glaze—
  • Natural and artificial flavouring—
  • E903—
  • E466⚠ Low
  • E407⚠ Low
  • Colour—
  • E171⚠ High
  • Colour—
  • E102⚠ High
  • E110⚠ High
  • E127⚠ Moderate
  • E133⚠ Moderate
  • E102⚠ High
  • E110⚠ High
  • E129⚠ High
  • E133⚠ Moderate
  • Ammonia caramel (E150C)⚠ Moderate
  • Diphosphates (E450)⚠ Low
Show original label text

Ice cream and chocolate flavored crunchies: milkfat and nonfat milk, sugar, bleached wheat flour, water, corn syrup, coconut oil, palm oil, cocoa alkali processed, colored with (caramel color), chocolate liquor, mono and diglycerides, tetrasodium pyrophosphate, cellulose gum, cocoa, guar gum, wheat gluten, salt, polysorbate 65, natural and artificial flavor, soy lecithin, baking soda, polysorbate 80, carrageenan. whipped icing: water, hydrogenated palm kernel oil, sugar, dextrose, corn syrup, sodium caseinate, artificial flavor, polyglycerol esters of fatty acids, soy lecithin, polysorbate 60, soy protein isolate, carbohydrate gum, salt, to preserve freshness (potassium sorbate), xanthan gum. if decorated with colored icing or gel may also contain: modified cornstarch, carrageenan, to preserve freshness (sodium benzoate), citric acid, artificial colors (blue 1, yellow 5, red 3, red 40, yellow 6). if decorated with confetti or sprinkles may also contain: sugar, cornstarch, rice flour, palm kernel and/or palm oil, soy lecithin, dextrin, confectioner's glaze, natural and artificial flavor, carnauba wax, cellulose gum, carrageenan, colored with (titanium dioxide), artificial colors (yellow 5, yellow 6 lake, red 3, blue 1 lake, yellow 5 lake, yellow 6, red 40, blue 1).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
  • Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • Titanium dioxidePossible genotoxicity (DNA/chromosomal damage) could not be ruled out; no longer considered safe as a food additive.
  • ErythrosineIodine-based red dye; thyroid effects in animal studies; restricted uses.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • Polysorbate 80Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01SUGARCompoundNot assessed
  2. 02WHEATCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04CORN SYRUPCompoundNot assessed
  5. 05Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  6. 06COCONUT OILCompoundNot assessed
  7. 07PALM OILCompoundNot assessed
  8. 08COCOACompoundNot assessed
  9. 09GLUTENCompoundNot assessed
  10. 10SALTCompoundNot assessed
  11. 11SOYBEAN LECITHINCompoundNot assessed
  12. 12Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  13. 13HYDROGENATED PALM KERNEL OILCompoundNot assessed
  14. 14OILS, PALM KERNEL, HYDROGENATEDCompoundNot assessed
  15. 15GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  16. 16GLUCOSECompoundNot assessed
  17. 17DEXTROSECompoundNot assessed
  18. 18SODIUM CASEINATECompoundNot assessed
  19. 19SOY PROTEIN, ISOLATECompoundNot assessed
  20. 20SOY PROTEINCompoundNot assessed
  21. 21STARCH 1551CompoundNot assessed
  22. 22Starch, oxidizedCompoundNot assessed
  23. 23AmylodextrinCompoundNot assessed
  24. 24CORN STARCHCompoundNot assessed
  25. 25BROWN RICECompoundNot assessed
  26. 26PALM KERNEL OILCompoundNot assessed

No evidence records are attached to this product yet.

No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.

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