Japanese Mochi Red Bean by Taiwan Dessert · Greenveil
Saving recent analysis Products Analysis Japanese Mochi Red Bean
Taiwan Dessert TD Taiwan Dessert
Verdict Consider avoidingJapanese Mochi Red Bean
Ingredients 0 Coverage 0/0 resolved Drivers No priority drivers flagged
Decision lens
Decision lens Focused on child exposure. Keep higher-sensitivity and child-exposure concerns in view.
Overview Ingredients Regulation Alternatives Food health
Nutrition profile and additives of concern Food health High Why this band? How the nutrition, processing, and additive signals combine into the overall food-health band.
Open Close Overall food-health band Food health High
Nutrition High
nutri-score d
Processing
1 nutrition base band "high" from nutri-score 2 ultra-processed (NOVA 4) worsens band by one, capped at high 3 final band "high" (health-blend-v1) Per-ingredient concern · chemical identity, not food safety
Ingredients (7) Maltose 25% — › Sticky rice 25% — Red bean paste 20% — Red beans 12.12% — › Sugar 3.9400000000000004% — › Maltose 1.9700000000000006% — › Palm oil 1.9699999999999989% — › Sugar 15% — › Stabilizer 7.5% — Palm oil 3.75% — › Preservative 3.75% — Show original maltose (25%), sticky rice (25%), red bean paste (20%) [red beans (60,6%), sugar, maltose, palm oil], sugar, stabilizer: (e1442), palm oil, preservative: (e200),
Decision read
Probably skip for child exposure This read is based on the product's overall high safety band; no per-ingredient chemical concern data is published for it yet.
Driven by the product's overall food/cosmetic safety band, not per-ingredient chemical concern. Keep higher-sensitivity and child-exposure concerns in view.
No ingredient drivers are available for this product.
