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Harmons Bakery·Snacks · 0815360012620

Banana Cream Pie

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water51.6%—›
  • Flour24.2%—›
  • Flour12.1%—›
  • E3756%—
  • Reduced iron3%—›
  • Thiamin mononitrate1.5%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Sugar10.9%—›
  • Palm oil6.6%—›
  • Food starch-modified3.3%—›
  • Bananas1.7%—›
  • Corn syrup0.8%—›
  • Contains less than 2% of0.4%—
  • Margarine0.2%—›
  • Palm oil0.2%—›
  • Water0.2%—›
  • Salt<0.1%—›
  • E471<0.1%—
  • Soya lecithin<0.1%—›
  • E211<0.1%⚠ Moderate
  • Artificial flavouring—
  • E160ai—
  • Retinyl palmitate—›
  • Egg yolks—›
  • Dextrose—›
  • Salt—›
  • Sodium caseinate—›
  • A milk derivative—
  • E171⚠ High
  • Natural and artificial flavouring—
  • E435—
  • E491—
  • Soya lecithin—›
  • E415—
  • E412—
  • E330—
  • E211⚠ Moderate
  • Apple cider vinegar—›
  • E282⚠ Low
Show original label text

Water, enriched flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, palm oil, food starch-modified, bananas, corn syrup, contains less than 2% of: margarine (palm oil, water, salt, mono - and diglycerides, soy lecithin, sodium benzoate, artificial flavors, beta carotene, vitamin a palmitate), egg yolks, dextrose, salt, sodium caseinate [a milk derivative], titanium dioxide, natural & artificial flavors, polysorbate 60, sorbitan monostearate, soy lecithin, xanthan gum, guar gum, citric acid, sodium benzoate, apple cider vinegar, calcium propionate

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Titanium dioxidePossible genotoxicity (DNA/chromosomal damage) could not be ruled out; no longer considered safe as a food additive.
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02SOAPCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04PALM OILCompoundNot assessed
  5. 05Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  6. 06BANANACompoundNot assessed
  7. 07CORN SYRUPCompoundNot assessed
  8. 08Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  9. 09SALTCompoundNot assessed
  10. 10SOYBEAN LECITHINCompoundNot assessed
  11. 11Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  12. 12RETINYL PALMITATECompoundHigh concern
  13. 13EGG YOLKCompoundNot assessed
  14. 14GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  15. 15GLUCOSECompoundNot assessed
  16. 16DEXTROSECompoundNot assessed
  17. 17SODIUM CASEINATECompoundNot assessed
  18. 18APPLE CIDER VINEGARCompoundNot assessed

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