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Gaufres fourrées à la vergeoise
Greenveil's read: consider avoiding.
- High
- Fondant51.5%—
- Glucose syrup27.8%—›
- Sugar11.8%—›
- Water11.8%—›
- Wheat flour23.8%—›
- Non hydrogenated vegetable oils13.2%—
- Palm6.9%—
- Rapeseed3.2%—
- Copra3.2%—
- Brown sugar1.8%—›
- Dextrose1.5%—›
- Soya flour1.5%—›
- Glucose syrup1.5%—›
- Sirop de candi1.2%—
- Raising agent0.6%—
- Bicarbonate acide d'ammonium0.6%—
- Salt0.2%—›
- Emulsifier0.2%—
- Rapeseed lecithin0.2%—
- Acid3.3%—›
- E2703.3%—
- Filling3.3%—
Show original label text
Fondant (sirop de glucose, sucre, eau), farine de _froment_, huiles végétales non hydrogénées (palme, colza, copra), vergeoise (1,75%), dextrose, farine de _soja_, sirop de glucose, sirop de candi (1,16%), poudre à lever : bicarbonate acide d’ammonium, sel, émulsifiant : lécithine de colza, acidifiant : acide lactique. (fourrage 40%)
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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