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  2. Desserts
  3. Cookies & Cream, Sandwiches
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Fieldbrook Foods Corp.·Desserts · 0071632001512

Cookies & Cream, Sandwiches

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Frozen dessert51.7%—
  • Milkfat26.7%—›
  • Skimmed milk25%—
  • Corn syrup24.1%—›
  • Crunch12.1%—
  • Wheat flour6%—›
  • Sugar3%—›
  • E150a1.5%—
  • Palm oil0.8%—›
  • Cocoa0.4%—›
  • E500ii0.2%—
  • Salt<0.1%—›
  • Soya lecithin<0.1%—›
  • Sugar6%—›
  • High fructose corn syrup3%—›
  • Buttermilk1.5%—›
  • Whey0.8%—›
  • E4120.4%—
  • E4710.2%—
  • Artificial flavouring<0.1%—
  • E415<0.1%—
  • E433<0.1%⚠ Low
  • E407<0.1%⚠ Low
  • Annatto color—›
  • Retinyl palmitate—›
  • Wafer—
  • Wheat flour—›
  • Sugar—›
  • E150a—
  • Dextrose—›
  • Palm oil—›
  • Corn flour—›
  • Cocoa—›
  • High fructose corn syrup—›
  • Corn syrup—›
  • Modified corn starch—›
  • E500ii—
  • Salt—›
  • E471—
  • Soya lecithin—›
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

Frozen dessert: milkfat and nonfat milk, corn syrup, crunch (bleached wheat flour, sugar, caramel color, palm oil, cocoa, baking soda, salt, soy lecithin), sugar, high fructose corn syrup, buttermilk, whey, guar gum, mono - and diglycerides, artificial flavor, xanthan gum, polysorbate 80, carrageenan, annatto color, vitamin a palmitate. wafer: bleached wheat flour, sugar, caramel color, dextrose, palm oil, corn flour, cocoa, high fructose corn syrup, corn syrup, modified corn starch, baking soda, salt, mono - and diglycerides, soy lecithin.

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.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • Polysorbate 80Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01CORN SYRUPCompoundNot assessed
  2. 02Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04High Fructose Corn SyrupCompoundNot assessed
  5. 05FRUCTOSECompoundNot assessed
  6. 06BUTTERMILKCompoundNot assessed
  7. 07Whey, protein-freeCompoundNot assessed
  8. 08WHEYCompoundNot assessed
  9. 09CIS-NORBIXINCompoundNot assessed
  10. 10RETINYL PALMITATECompoundHigh concern
  11. 11GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  12. 12GLUCOSECompoundNot assessed
  13. 13DEXTROSECompoundNot assessed
  14. 14PALM OILCompoundNot assessed
  15. 15Corn flourCompoundNot assessed
  16. 16CORN GRAINCompoundNot assessed
  17. 17COCOACompoundNot assessed
  18. 18HETASTARCHCompoundNot assessed
  19. 19SALTCompoundNot assessed
  20. 20SOYBEAN LECITHINCompoundNot assessed
  21. 21Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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