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  3. Stauffer's, mini candy cane cookies
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Stauffer's, D. F. Stauffer Biscuit Co. Inc·0072320171821

Stauffer's, mini candy cane cookies

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • White fudge coating54.5%—
  • Sugar27.9%—›
  • Palm kernel oil13.3%—›
  • Palm oils6.7%—›
  • Whey3.3%—›
  • From milk3.3%—›
  • Skimmed milk powder1.7%—
  • Soya lecithin0.8%—›
  • An emulsifier0.8%—
  • Vanilla0.8%—›
  • Flour22.7%—›
  • Wheat flour11.4%—›
  • E3755.7%—
  • Reduced iron2.8%—›
  • Thiamin mononitrate1.4%—›
  • Thiamin1.4%—›
  • E1010.7%—
  • E1010.7%—
  • Folic acid0.7%—›
  • Sugar11.4%—›
  • Palm oil5.7%—›
  • Corn starch2.8%—›
  • Whey powder1.4%—
  • From milk1.4%—›
  • Salt0.2%—›
  • Raising agent0.2%—
  • E500ii0.1%—
  • E341i0.1%—
  • Natural flavouring0.2%—
  • Soya lecithin0.2%—›
  • An emulsifier0.2%—
  • Peppermint topping0.6%—
  • Sugar0.2%—›
  • Corn syrup0.1%—›
  • Natural peppermint oil<0.1%—
  • E129<0.1%⚠ High
  • E127<0.1%⚠ Moderate
  • E1330.1%⚠ Moderate
  • Calcium phosphates (E341)⚠ Low
Show original label text

White fudge coating (sugar, palm kernel and palm oils, whey [from milk], nonfat dry milk, soy lecithin [an emulsifier], vanilla), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, palm oil, corn starch, whey powder (from milk), salt, leavening (baking soda, monocalcium phosphate), natural flavors, soy lecithin (an emulsifier), peppermint topping (sugar, corn syrup, natural peppermint oil, fd&c red 40, fd&c red 3, fd&c blue 1).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • ErythrosineIodine-based red dye; thyroid effects in animal studies; restricted uses.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • 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. 01SOAPCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03PALM OILCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05Starch, oxidizedCompoundNot assessed
  6. 06AmylodextrinCompoundNot assessed
  7. 07CORN STARCHCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09SOYBEAN LECITHINCompoundNot assessed
  10. 10Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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