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Ticklebelly Desserts·0734781101327

Choco-Truffle Explosion

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Sugar51.4%—›
  • Water24.3%—›
  • Flour12.2%—›
  • Wheat flour6.1%—›
  • E3753%—
  • Iron1.5%—›
  • Thiamin mononitrate0.8%—›
  • E1010.4%—
  • Folic acid0.4%—›
  • Whole eggs6.1%—
  • Palm oil3%—›
  • Soya lecithin3%—›
  • Soya oil1.5%—›
  • Cocoa0.8%—›
  • Butter0.4%—›
  • Skimmed milk powder0.2%—
  • Whey<0.1%—›
  • Lactose<0.1%—›
  • Salt<0.1%—›
  • Corn syrup<0.1%—›
  • Invert sugar—›
  • Cocoa paste—
  • Modified food starch—›
  • E490—
  • White distilled vinegar—
  • Vanilla extract—›
  • E415—
  • Corn starch—›
  • E471—
  • Maltodextrin—›
  • E500ii—
  • Cocoa butter—›
  • E412—
  • Natural flavouring—
  • E450i—
  • E341i—
  • Glazing agent—
  • E330—
  • E435—
  • E150a—
  • E160b—
  • Turmeric—›
  • Colour—
  • E321⚠ Moderate
  • Antioxidant—
  • Ammonia caramel (E150C)⚠ Moderate
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Sugar, water, enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), whole eggs, palm oil (soy lecithin), soybean oil, cocoa (processed with alkali), butter, nonfat dry milk, whey, lactose, salt, corn syrup, invert sugar, cocoa mass, modified food starch, propylene glycol, white distilled vinegar, vanilla extract, xanthan gum, cornstarch, mono - and diglycerides, maltodextrin, sodium bicarbonate, cocoa butter, guar gum, natural flavors, sodium acid pyrophosphate, monocalcium phosphate, glazing agent, citric acid, polysorbate 60, caramel color, annatto and turmeric (color), bht (antioxidant).

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.
  • Butylated hydroxytoluene (BHT)Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
  • 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. 01SUGARCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SOAPCompoundNot assessed
  4. 04PALM OILCompoundNot assessed
  5. 05SOYBEAN OILCompoundNot assessed
  6. 06COCOACompoundNot assessed
  7. 07BUTTERCompoundNot assessed
  8. 08Whey, protein-freeCompoundNot assessed
  9. 09WHEYCompoundNot assessed
  10. 10ANHYDROUS LACTOSECompoundNot assessed
  11. 11.BETA.-LACTOSECompoundNot assessed
  12. 12LACTOSECompoundNot assessed
  13. 13SALTCompoundNot assessed
  14. 14CORN SYRUPCompoundNot assessed
  15. 15Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  16. 16INVERT SUGARCompoundNot assessed
  17. 17Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  18. 18VANILLA PLANIFOLIA OILCompoundNot assessed
  19. 19VANILLACompoundNot assessed
  20. 20STARCH 1551CompoundNot assessed
  21. 21Starch, oxidizedCompoundNot assessed
  22. 22AmylodextrinCompoundNot assessed
  23. 23CORN STARCHCompoundNot assessed
  24. 24MALTODEXTRINCompoundNot assessed
  25. 25COCOA BUTTERCompoundNot assessed
  26. 26CI 75300CompoundMinor concern
  27. 27TURMERICCompoundNot assessed
  28. 28TURMERIC OILCompoundNot assessed

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