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  3. Cake aux fruits Pur Beurre Berrou
Cake aux fruits Pur Beurre Berrou
Berrou·Snacks · 3294517000166

Cake aux fruits Pur Beurre Berrou

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour22%—›
  • Butter12.8%—›
  • Colour12.8%—
  • E16012.8%—
  • Egg12.2%—›
  • Sugar12.2%—›
  • Water12.2%—›
  • Grape11.5%—›
  • Rum11.5%—›
  • Fruits confits9.9%—
  • Sweet cherry4.4%—›
  • Turnip2.1%—›
  • Glucose fructose syrup1.3%—
  • Sugar1%—›
  • Acidity regulator0.5%—
  • E3300.5%—
  • Colour0.3%—
  • E1330.3%⚠ Moderate
  • E1270.1%⚠ Moderate
  • E150b<0.1%—
  • E120<0.1%⚠ Moderate
  • Preservative<0.1%—
  • Wheat starch2.5%—›
  • Raising agent2.1%—
  • Pyrophosphate de soude1.1%—
  • E500ii0.5%—
  • Wheat starch0.5%—›
  • E4201.3%—
  • Flavouring0.7%—
  • Emulsifier0.3%—
  • E4710.3%—
  • Salt0.2%—›
  • Thickener<0.1%—
  • E415<0.1%—
  • Preservative<0.1%—
  • E200<0.1%—
  • Sulphur dioxide (E220)⚠ Moderate
  • Diphosphates (E450)⚠ Low
Show original label text

Farine de _blé_, _beurre_ 12.8% (dont colorant : caroténoïdes), _oeufs_, sucre, eau, raisins macérés 11.5% (dont rhum), fruits confits 9.9% (bigarreaux, navets, sirop de glucose-fructose, sucre, correcteur d'acidité : acide citrique, colorant : E133, E127, E150b, E120, conservateur : _anhydrides sulfureux_), amidon de _blé_, poudre à lever (pyrophosphate de soude, bicarbonate de soude, amidon de _blé_), sorbitol, arôme, émulsifiant : mono - et di-glycérides d'acides gras, sel, épaississant : gomme de xanthane, conservateur : acide sorbique

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
  • ErythrosineIodine-based red dye; thyroid effects in animal studies; restricted uses.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
  • 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. 02BUTTERCompoundNot assessed
  3. 03EGGCompoundNot assessed
  4. 04SUGARCompoundNot assessed
  5. 05AQUAHydrationNot assessed
  6. 06GRAPECompoundNot assessed
  7. 07STARCH 1551CompoundNot assessed
  8. 08SALTCompoundNot assessed

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