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Gateau Breton Fourré Framboise
Greenveil's read: consider avoiding.
- Critical
- Biscuit80%—
- Wheat flour10%—›
- Beurre concentré reconstitué 23%—
- Beta carotene dye3%—
- Sugar3.5%—›
- Jaunes d' œufs frais3.5%—
- Whole fresh eggs—
- Stabiliser—
- E420—
- Raising agent—
- Wheat starch—›
- E450i—
- E500ii—
- Salt—›
- Glucose syrup—›
- Filling—
- Sugar—›
- Pulpe de fruits—
- Framboise avec pépins—
- Apple—›
- Glucose syrup—›
- Water—›
- Gelling agent—
- E440a—
- Colour—
- E163—
- Acid—›
- E270—
- Flavouring—
- Acidity regulator—
- E331—
- E341⚠ Low
- Diphosphates (E450)⚠ Low
Show original label text
Biscuit 80 % (Farine de _blé_, _beurre_ concentré reconstitué 2 3% (colorant bêta-carotène), sucre, jaunes d'_œufs_ frais 7 %, _œufs_ entiers frais 3 %, stabilisant : sorbitol, poudre à lever (amidon de _froment_, diphosphate disodique, carbonate acide de sodium), sel, sirop de glucose. Fourrage 20% (sucre, pulpe de fruits (framboise avec pépins 20 %, pomme 5 %), sirop de glucose, eau, gélifiant : pectine, colorant : anthocyanes, acidifiant : acide lactique, arôme, régulateurs d'acidité : E331, E341.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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