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  3. Banana creme coated & wafer crusted snacks
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Snacks · 0669887512824

Banana creme coated & wafer crusted snacks

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Creme coating57.1%—
  • Sugar29.5%—›
  • Palm kernel oil13.8%—›
  • Skimmed milk powder6.9%—
  • Whole milk powder3.5%—›
  • Cocoa butter1.7%—›
  • Soya lecithin0.9%—›
  • Natural flavouring0.4%—
  • And salt0.4%—›
  • Nilla wafer crumbs21.4%—
  • Flour10.7%—›
  • Wheat flour5.4%—›
  • E3752.7%—
  • Reduced iron1.3%—›
  • Thiamin mononitrate0.7%—›
  • Thiamin0.7%—›
  • E1010.3%—
  • E1010.3%—
  • Folic acid0.3%—›
  • Sugar5.4%—›
  • Soya oil2.7%—›
  • High fructose corn syrup1.3%—›
  • Cottonseed oil0.7%—›
  • Whey0.3%—›
  • From milk0.3%—›
  • Eggs0.2%—›
  • Salt<0.1%—›
  • Raising agent<0.1%—
  • E500ii<0.1%—
  • E341<0.1%⚠ Low
  • E471<0.1%—
  • Emulsifier<0.1%—
  • Natural and artificial flavouring<0.1%—
  • Soya lecithin<0.1%—›
  • Emulsifier<0.1%—
  • Almonds10.7%—›
  • Dextrose5.4%—›
  • Water2.7%—›
  • Banana flavouring1.3%—
  • Sugar0.7%—›
  • Dextrose0.3%—›
  • Fructose0.2%—›
  • Banana<0.1%—›
  • Natural flavouring<0.1%—
  • Plant<0.1%—
  • Soya lecithin<0.1%—›
  • Canola oil1.3%—›
Show original label text

Creme coating (sugar, palm kernel oil, nonfat dry milk, whole milk powder, cocoa butter, soy lecithin, natural flavor, and salt), nilla wafer crumbs (enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid), sugar, soybean oil, high fructose corn syrup, partially hydrogenated cottonseed oil, whey (from milk), eggs, salt, leavening (baking soda and/or calcium phosphate), mono and diglycerides (emulsifier), natural and artificial flavor, soy lecithin (emulsifier)), almonds, dextrose, water, banana flavor (sugar, dextrose, fructose, banana, natural flavor, plant extractives, soy lecithin), canola oil.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01ALMONDCompoundNot assessed
  2. 02GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  3. 03GLUCOSECompoundNot assessed
  4. 04DEXTROSECompoundNot assessed
  5. 05AQUAHydrationNot assessed
  6. 06CANOLA OILCompoundNot assessed

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