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  3. Cake aux fruits aux cerises de Provence, pur beurre
Cake aux fruits aux cerises de Provence, pur beurre
Casino, Casino Délices·Snacks · 3222473277810

Cake aux fruits aux cerises de Provence, pur beurre

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Fruits36.8%—
  • Raisins secs17.6%—›
  • Oil17.6%—›
  • Colza oil13.2%—›
  • Sunflower oil4.4%—›
  • Glace cherry16.1%—
  • Sweet cherry9.4%—›
  • Glucose syrup3.4%—›
  • Sugar1.7%—›
  • Acidity regulator0.8%—
  • E3300.8%—
  • Preservative0.4%—
  • E2020.4%—
  • Colour0.4%—
  • E1270.4%⚠ Moderate
  • Candied orange peel3.1%—
  • Orange zest1.9%—
  • Glucose fructose syrup0.6%—
  • Sugar0.3%—›
  • Acidity regulator0.3%—
  • E3300.3%—
  • Wheat flour17.7%—›
  • Sugar17.7%—›
  • Fresh egg11.8%—
  • Butterfat10.7%—›
  • Water3.8%—›
  • Rum1.5%—›
  • Stabiliser<0.1%—
  • E422<0.1%—
  • Emulsifier<0.1%—
  • E471<0.1%—
  • E475<0.1%—
  • Skimmed milk powder—
  • Raising agent—
  • E450⚠ Low
  • E500—
  • Salt from guerande—
  • Flavouring—
  • Thickener—
  • E415—
  • Colour—
  • E160a—
  • E150b—
  • Extrait naturel d'orange—
Show original label text

Fruits 36.8 % [raisins secs 17,6 % (dont huile de colza ou tournesol) - cerises confites de Provence 16,1 % (bigarreaux - sirop de glucose - sucre - correcteur d'acidité : acide citrique - conservateur : sorbate de potassium - colorant : érythrosine) - écorces d'oranges confites 3,1 % (cubes d'écorces d'oranges - sirop de glucose-fructose - sucre - correcteur d'acidité : acide citrique)] - farine de _blé_ - sucre - _œufs_ frais 11,8% - _beurre_ concentré 10,7% - eau - rhums 2,3% - stabilisant : glycérol - émulsifiants : E471, E475 - _lait_ écrémé en poudre - poudres à lever : diphosphates, carbonates de sodium - sel de Guérande 0,1 % - arôme - épaississant : gomme xanthane - colorants : E160a, E150b - extrait naturel d'orange. Traces de _soja_ et de _fruits à coques_.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • ErythrosineIodine-based red dye; thyroid effects in animal studies; restricted uses.
  • 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. 01WHEATCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03CREAMCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05RUMCompoundNot assessed

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