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  3. AH Snack up noodles kip
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AH·Noedelsoep · 8718907907033

AH Snack up noodles kip

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Wheat flour50%—›
  • Palm oil25%—›
  • Salt12.5%—›
  • Vegetable6.3%—
  • Cabbage3.1%—›
  • Carrot1.6%—›
  • Spring onion0.8%—
  • Celery0.8%—›
  • Starch3.1%—›
  • Potato1.6%—›
  • Corn1.6%—›
  • Flavour enhancer1.6%—
  • E6210.8%⚠ Moderate
  • E6210.8%⚠ Moderate
  • E6350.8%⚠ Low
  • E6350.8%⚠ Low
  • Sugar0.8%—›
  • Spice0.8%—›
  • Stabiliser—
  • E452⚠ Low
  • E452⚠ Low
  • Soy protein—›
  • Maltodextrin—›
  • Acidity regulator—
  • E500—
  • E500—
  • E501—
  • E501—
  • Yeast extract—›
  • Water—›
  • Soya bean—›
  • Acid—›
  • E296—
  • E296—
  • Colour—
  • E150d⚠ Moderate
  • E150d⚠ Moderate
  • E101—
  • E101—
  • Flavouring—
  • Thickener—
  • E412—
  • E412—
Show original label text

Tarwebloem, palmolie, zout, gedroogde groente (1% kool, 1% wortel, 0,5% lente-ui, 0,1% selderij ), zetmeel (aardappel, maïs), smaakversterker (mononatriumglutamaat [E621], Dinatrium-5'-ribonucleotiden [E635]), suiker, 1,2% specerijen, stabilisator (polyfosfaten [E452]), getextureerd soja-eiwit, maltodextrine, zuurteregelaar (natriumcarbonaten [E500], kaliumcarbonaten [E501]), gistextract, water, sojaboon, voedingszuur (appelzuur [E296]), kleurstof (sulfiet-ammoniakkaramel [E150d], riboflavine [E101]), aroma, verdikkingsmiddel (guarpitmeel [E412]). Waarvan toegevoegde suikers 0.00g per 100 milliliter en waarvan toegevoegd zout 1.02g per 100 milliliter

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sulphite ammonia caramelCaramel colour class IV (cola colour); may contain 4-methylimidazole (4-MEI).
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Disodium 5'-ribonucleotidesRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02PALM OILCompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05Starch, acid-hydrolyzedActiveNot assessed
  6. 06AmylodextrinCompoundNot assessed
  7. 07SOAPCompoundNot assessed
  8. 08SUGARCompoundNot assessed
  9. 09SPICECompoundNot assessed
  10. 10SOY PROTEINCompoundNot assessed
  11. 11MALTODEXTRINCompoundNot assessed
  12. 12YEASTCompoundNot assessed
  13. 13AQUAHydrationNot assessed
  14. 14SOYBEANCompoundNot assessed
  15. 15ACONITIC ACID, (E)-ActiveNot assessed

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