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Pending enrichment
- Pasta52%—
- Wheat flour26.4%—›
- Ferrous sulfate12.8%—›
- Iron12.8%—›
- Thiamin mononitrate6.4%—›
- E1013.2%—
- Folic acid3.2%—›
- Maltodextrin24%—›
- Carrot12%—›
- Salt0.8%—›
- Peas0.8%—›
- Red bell peppers0.8%—›
- Sugar0.8%—›
- Modified corn starch0.8%—›
- Buttermilk0.8%—›
- Sour cream0.8%—
- Sour cream0.4%—
- Skimmed milk0.4%—
- Spice0.8%—›
- Natural flavouring0.8%—
- Garlic0.8%—›
- Onion0.8%—›
- Parmigiano reggiano0.8%—
- Pasteurised milk0.4%—
- Lactic ferments0.2%—
- Salt0.1%—›
- Enzyme0.1%—›
- Vinegar0.8%—›
- E2700.7%—
- E3300.4%—
- E5080.2%—
- Yeast extract<0.1%—›
- E412<0.1%—
- E471<0.1%—
- E631<0.1%⚠ Low
- E627⚠ Low
- Skimmed milk—
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Enriched pasta (wheat flour, ferrous sulfate [iron], thiamin mononitrate, riboflavin, folic acid), maltodextrin, carrot*, salt, peas*, red bell peppers*, sugar, modified cornstarch, buttermilk, sour cream (cultured cream, nonfat milk), spices, natural flavors, garlic*, onion*, parmesan cheese (pasteurized milk, cheese cultures, salt, enzymes), vinegar, lactic acid, citric acid, potassium chloride, yeast extract, guar gum, mono - and diglycerides, disodium inosinate and disodium guanylate, nonfat milk.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Disodium inosinateRibonucleotide 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
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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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