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  3. Pretzel Bread Sticks
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Perfection Bakeries Inc.·0071314060189

Pretzel Bread Sticks

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Fortified wheat flour53.8%—
  • Wheat flour27.5%—›
  • Barley malt flour13.2%—›
  • E3756.6%—
  • Iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folicacid0.8%—
  • Water23.1%—›
  • Sugar2.5%—›
  • Palm oil2.5%—›
  • Corn sugar2.5%—
  • Contains 2% and less of the following0.7%—
  • Salt0.7%—›
  • Potato flakes0.7%—
  • Corn starch0.7%—›
  • Flour treatment agent0.7%—
  • E4710.4%—
  • E4810.2%—
  • E300<0.1%—
  • E927a<0.1%—
  • E920<0.1%—
  • Malt0.7%—›
  • Soya flour0.7%—›
  • Yeast nutrients0.7%—
  • E341i0.4%—
  • E5160.2%—
  • E5170.2%—
  • Spice oils0.7%—
  • Turmeric0.4%—›
  • Peprika0.4%—
  • Wheat flour0.7%—›
  • Yeast0.7%—›
  • Soya bean0.7%—›
  • Cottonseed oil0.7%—›
  • Hydroxylated soy lecithin0.7%—
  • Vinegar0.7%—›
  • Cultured wheat sponge0.7%—
  • Wheat flour0.7%—›
  • Salt0.7%—›
  • E5240.7%—
  • E2020.7%—
  • Preservative0.7%—
  • Soya lecithin2.6%—›
  • Calcium phosphates (E341)⚠ Low
Show original label text

Enriched wheat flour, (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folicacid), water, sugar, palm oil, corn sugar, contains 2% or less of the following: salt, potato flakes, corn starch, dough conditioners (mono and diglycerides, sodium stearoyl lactylate, ascorbic acid, azodicarbonamide, l-cysteine), malt, soy flour, yeast nutrients (monocalcium phosphate, calcium sulfate, ammonium sulfate), spice oils (turmeric, peprika), cultured wheat flour, yeast, partially hydrogenated soybean and/or cottonseed oil, hydroxylated soy lecithin, vinegar, cultured wheat sponge (wheat flour), kosher salt, sodium hydroxide, potassium sorbate (preservative), soy lecithin.

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. 01AQUAHydrationNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03PALM OILCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05Starch, oxidizedCompoundNot assessed
  6. 06AmylodextrinCompoundNot assessed
  7. 07CORN STARCHCompoundNot assessed
  8. 08MALTCompoundNot assessed
  9. 09SOYBEANCompoundNot assessed
  10. 10WHEATCompoundNot assessed
  11. 11YEASTCompoundNot assessed
  12. 12COTTONSEED OILCompoundNot assessed
  13. 13ACETIC ACIDActiveNot assessed
  14. 14VINEGARCompoundNot assessed
  15. 15SALTCompoundNot assessed
  16. 16SOYBEAN LECITHINCompoundNot assessed
  17. 17Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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