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Forno d'angelo, softcake
Greenveil's read: consider avoiding.
- Critical
- Wheat flour38%—›
- Sugar18.6%—›
- Vegetable oils16.7%—›
- Sunflower oil9.8%—›
- Palm oil6.8%—›
- Eggs14%—›
- Glucose syrup9.4%—›
- Low fat milk yogurt3.4%—
- Skimmed milk3.2%—
- Milk bacteria0.2%—
- Stabiliser—
- E420ii—
- Milk proteins—›
- Whey protein—›
- Raising agents—
- E450i—
- E500i—
- E503i—
- Emulsifiers—
- E471—
- Soya lecithin—›
- Salt—›
- Flavourings—
- Vanilla—›
- Artificial flavouring—
- Preservative—
- E202—
- E281⚠ Low
- Diphosphates (E450)⚠ Low
Show original label text
Wheat flour, sugar, vegetable oils (sunflower oil, palm oil), fresh pasteurised eggs, glucose syrup, low fat milk yogurt 6% ( low fat milk fresh, milk bacteria), stabilizer: sorbitol syrup, milk proteins (whey protein), raising agents: disodium diphosphate, sodium carbonate, ammonium carbonate; emulsifiers: mono-and diglycerides of fatty acids, soya lecithin; salt, flavourings (vanilla and artificial flavour), preservatives: potassium sorbate, sodium propionate.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
- 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
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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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