Orange curd by Fortnum & Mason · GreenveilSaving recent analysis
Fortnum & Mason F&Fortnum & Mason
VerdictConsider avoidingOrange curd
Ingredients0Coverage0/0 resolvedDriversNo priority drivers flagged
Decision lens
Decision lens
Focused on pregnancy. Surface the pregnancy-specific cautions first.
Food health
Nutrition profile and additives of concern
Food healthHighWhy this band?How the nutrition, processing, and additive signals combine into the overall food-health band.
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Overall food-health bandFood healthHigh
NutritionCritical
nutri-score e
Processing
- 1nutrition base band "critical" from nutri-score
- 2ultra-processed (NOVA 4) worsens band by one, capped at high
- 3final band "high" (health-blend-v1)
Per-ingredient concern · chemical identity, not food safety
Ingredients (8)
- Sugar50%—›
- Orange Juice14%—›
- Pasteurised Free Range Egg Yolk7%—
- Free Range Whole Egg7%—
- Salted Butter7%—
- Milk3.5%—›
- Salt3.5%—›
- Geling Agent7%—
- Pectin7%—
- Acidity Regulator4%—
- Citric Acid4%—
- Mandarin Oil4%—›
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Sugar, Orange Juice (14%) (from concentrate), Pasteurised Free Range Egg Yolk, Pasteurised Free Range Whole Egg, Salted Butter (Milk, Salt), Geling Agent: Pectin; Acidity Regulator: Citric Acid; Mandarin Oil.
No ingredient drivers are available for this product.