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Damsugare/ gâteau à la pâte d’amande
Greenveil's read: consider avoiding.
- Critical
- Oat flakes50%—
- Sugar25%—›
- Marzipan20%—
- Sugar10%—›
- Almond4.8%—›
- Glucose syrup2.6%—›
- Humectant1.3%—
- E4201.3%—
- Invert sugar0.7%—›
- Colour0.3%—
- E160a0.2%—
- E1310.2%⚠ Moderate
- Preservative0.3%—
- E2020.3%—
- Margarine2.5%—›
- Vegetable fat1.3%—
- Palm0.6%—
- Rapeseed0.3%—
- Coconut0.3%—›
- Water0.6%—›
- Salt0.3%—›
- Emulsifier0.2%—
- E4710.2%—
- Acidity regulator<0.1%—
- E330<0.1%—
- Flavouring<0.1%—
- Kakaohaltige Fettglasur1.3%—
- Sugar0.6%—›
- Vegetable fat0.3%—
- Palm0.2%—
- Palm kernel oil<0.1%—›
- Shea butter<0.1%—›
- Emulsifier0.2%—
- E492<0.1%—
- E322<0.1%—
- Fat reduced cocoa powder0.2%—
- Flavouring—
- Fat reduced cocoa powder0.6%—
- Arrak-Aroma0.3%—
- Preservative0.3%—
- E2020.3%—
Show original label text
_Haferflocken_, Zucker, Marzipan 20% (Zucker, _Mandeln_ 24%, Glukosesirup, Feuchthaltemittel (E420), Invertzucker, Farbstoffe (E160a, E131), Konservierungsmittel (E202)), Margarine (pflanzliche Fette (Palm, Raps, Kokosnuss), Wasser, Speisesalz, Emulgator (Mono - und Diglyceride von Speisefettsäuren), Säureregulator (E330), Aroma), kakaohaltige Fettglasur (Zucker, pflanzliche Fette (Palm, Palmkern, Shea), Emulgator (E492, E322), fettarmes Kakaopulver 11%, Aroma), fettarmes Kakaopulver, Arrak-Aroma, Konservierungsmittel (E202)
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Patent blue VSynthetic dye; reports of allergic/anaphylactic-type reactions.
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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