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  3. Frosted Chocolate Fudge
Frosted Chocolate Fudge
Pop Tarts·Snacks · 0038000222658

Frosted Chocolate Fudge

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour52.2%—›
  • Wheat flour26.4%—›
  • E37512.9%—
  • Reduced iron6.4%—›
  • Thiamin3.2%—›
  • Thiamin mononitrate3.2%—›
  • E1011.6%—
  • E1011.6%—
  • Folic acid1.6%—›
  • Sugar18.3%—›
  • Dextrose14.8%—›
  • High fructose corn syrup7.4%—›
  • Soya bean3.7%—›
  • Palm oil1.8%—›
  • With tbhq for freshness1.8%—
  • Corn syrup0.9%—›
  • Whey0.5%—›
  • Wheat flour0.2%—›
  • Cocoa0.1%—›
  • Contains 2% and less of cornstarch<0.1%—
  • Cocoa processed with alkali<0.1%—
  • Salt<0.1%—›
  • Raising agent—
  • E500ii—
  • E450i—
  • E341i—
  • Wheat starch—›
  • E481—
  • E428—
  • E472e—
  • E415—
  • E150a—
  • Soya lecithin—›
  • Egg white—›
  • Colour—
  • Ammonia caramel (E150C)⚠ Moderate
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

enriched flour (wheat flour, niacin, reduced iron, vitamin b1 [thiamin mononitrate], vitamin b2 [riboflavin], folic acid), sugar, dextrose, high fructose corn syrup, soybean and palm oil (with tbhq for freshness), corn syrup, whey, bleached wheat flour, cocoa, contains 2% or less of cornstarch, cocoa processed with alkali, salt, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), wheat starch, sodium stearoyl lactylate, gelatin, datem, xanthan gum, caramel color, soy lecithin, egg whites, color added,

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic 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. 01SOAPCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  4. 04GLUCOSECompoundNot assessed
  5. 05DEXTROSECompoundNot assessed
  6. 06High Fructose Corn SyrupCompoundNot assessed
  7. 07FRUCTOSECompoundNot assessed
  8. 08CORN SYRUPCompoundNot assessed
  9. 09SOYBEANCompoundNot assessed
  10. 10PALM OILCompoundNot assessed
  11. 11Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  12. 12Whey, protein-freeCompoundNot assessed
  13. 13WHEYCompoundNot assessed
  14. 14WHEATCompoundNot assessed
  15. 15COCOACompoundNot assessed
  16. 16SALTCompoundNot assessed
  17. 17STARCH 1551CompoundNot assessed
  18. 18SOYBEAN LECITHINCompoundNot assessed
  19. 19Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  20. 20ALBUMENCompoundNot assessed

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