Vainillas by Pozo · Greenveil
Saving recent analysis Products Snacks Vainillas Vainillas Vainillas by Pozo (Snacks). Greenveil's read: acceptable (food-health band "moderate"). 3 additives of concern.
Verdict Acceptable
Ingredients· 49 Evidence· 0 Regulatory· 0 Alternatives· 0
Hanine de trigo enriquecida según ley 25630" 51% — Sugar 24.5% — › Egg 12.2% — › Water 6.1% — ›
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Ingredient content
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49 items
Sunflower oil 3.1% — › Honey 1.5% — › Salt 0.8% — ›
Hum 0.4% — E420 0.4% — E420 0.4% —
E490 0.2% — E490 0.2% —
RAL Bicarbonato de amonio <0.1% — E5300 <0.1% —
Emu <0.1% — Esteres de mono- y diglicéridos de ácidos grasos <0.1% — E471 <0.1% —
Cons <0.1% — E282 <0.1% E282 <0.1%
E202 <0.1% — Ns 202 <0.1% —
Aro — Aromatizante artificial vainillina —
Esencia artificial de vainilla — Cabbage — › Colorante amarillo annato — E160b MHarina de Trigo enriquecida según Ley 25630 — Flour — Iron — › Ácido fóllco — 2‚2 mg — Kg — Thiamin — › 6‚3 mg — Kg — E101 — 1‚3 mg — Kg — E375 — 13‚0 mg — Kg — Contiene —
Huevoy derivados de trigo — Puede contener derivados de lechey de soja ingredients — Enriched Wheat flour — Wheat flour — Iron — Folic acid — 2‚2mg — Kg — Thiamine — B1 — 6‚3-mg — Kg — Riboflavin — B2 — 1‚3 mg — Kg — Niacin — 13‚0 mg — Kg — Sugar — Eggs — Water —
Sunfloweer oil — Honey — Salt —
Humectant — E420 — E420 — Propylene glycol — E490 —
Ammonium bicarbonate —
Emulsifier — Mono- and diglycerides of fatty acids —
Preservative — Calclurm propionate — E280 Potassium sorbate — E202 —
Aro — Artificial flavoring vanilla —
Artificial vanilla essence — Cabbage — › Annatto coloring — E160b Contain —
Eggs and derivates of wheat —
May contain milk and soy derívates ingredientes — Farinha de trigo enriquesida — Farinha — Ferrous sulfate — › Acido föllco — 2‚2 mg — Kg — Thiamin — › 6‚3 mg — Kg —
Vitami Cantidad por porción % VD — " — Show original label text Hanine de trigo enriquecida según ley 25630"; Azúcar, Huevo; Agua; Aceite de girasol; Miel ; Sal; HUM: sorbitol (INS 420), propilenglicol (INS 1520), RAL Bicarbonato de amonio (INS 5300); EMU: Esteres de mono y diglicéridos de ácidos grasos (INS 471); CONS: Propionato de calcio (INS 282); Sorbato de potasio (NS 202); ARO: Aromatizante artificial vainillina, esencia artificial de vainilla; COL: colorante amarillo annato (INS 160b). MHarina de Trigo enriquecida según Ley 25630 (Harina, hierro: 30 mg/kg, ácido fóllco: 2,2 mg/kg, vitamina B1: 6,3 mg/kg, vitamina B2:1,3 mg/kg, niacina: 13,0 mg/kg). CONTIENE: HUEVOY DERIVADOS DE TRIGO. PUEDE CONTENER DERIVADOS DE LECHEY DE SOJA INGREDIENTS: Enriched Wheat flour (wheat flour, Iron: 30mg/kg, Folic acid: 2,2mg/kg, Thiamine (B1): 6,3-mg/kg, riboflavin (B2): 1,3 mg/kg, niacin: 13,0 mg/kg); Sugar, Eggs, Water; Sunfloweer oil; Honey; Salt; Humectant: sorbitol (INS420), propylene glycol (INS 1520); Ammonium bicarbonate; Emulsifier: mono and diglycerides of fatty acids; Preservative: calclurm propionate (INS 280), potassium sorbate (INS 202); ARO: artificial flavoring vanilla, artificial vanilla essence; COL: annatto coloring (INS 160b). CONTAIN: EGGS AND DERIVATES OF WHEAT. MAY CONTAIN MILK AND SOY DERÍVATES INGREDIENTES: Farinha de trigo enriquesida (Farinha, sulfato ferroso: 30mg/kg, acido föllco: 2,2 mg/kg, Vitamina B1: 6,3 mg/kg, vitami Cantidad por porción % VD (")
Food health
Nutrition profile and additives of concern ⚠ Contains additive of concern Annatto / bixin / norbixin Natural colour; occasional allergic/intolerance reactions. Propionic acid Propionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak. Calcium propionate Propionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak. Per-ingredient concern · chemical identity, not food safety
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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