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  3. Country Potato Hot Dog Buns
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Franz·Plant Based Foods And Beverages · 0072220110456

Country Potato Hot Dog Buns

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Enriched unbleached whet flour53.3%—
  • Wheat flour27.1%—›
  • Barley malt flour13.1%—›
  • E3756.5%—
  • Reduced iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.3%—›
  • High fructose corn syrup11.7%—›
  • Yeast5.8%—›
  • Vegetable oil2.9%—›
  • Canola1.5%—›
  • Soya1.5%—›
  • Contains 2% and less of each of the following1.5%—
  • Potato flour1.5%—›
  • Vital wheat gluten0.7%—
  • Salt0.4%—›
  • Yeast nutrient0.2%—
  • E5170.2%—
  • Flour treatment agent<0.1%—
  • E471<0.1%—
  • E1101<0.1%—
  • E481<0.1%—
  • E300—
  • E341i—
  • E516<0.1%—
  • Enzyme<0.1%—›
  • E282<0.1%⚠ Low
  • Mold inhibitor<0.1%—
  • Yellow corn flour—
  • Spice oils turmeric and annatto which impart color—
  • Calcium phosphates (E341)⚠ Low
Show original label text

Enriched unbleached whet flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin and folic acid), water, high fructose corn syrup, yeast, vegetable oil (canola and/or soy), contains 2% or less of each of the following: potato flour, vital wheat gluten, salt, yeast nutrient (ammonium sulfate), dough conditioners (mono - and diglycerides, protease, sodium stearoyl lactylate, ascorbic acid, monocalcium phosphate), calcium sulfate, enzymes, calcium propionate (mold inhibitor), yellow corn flour, spice oils turmeric & annatto which impart color.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • Calcium phosphatesInorganic 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

  1. 01AQUAHydrationNot assessed
  2. 02High Fructose Corn SyrupCompoundNot assessed
  3. 03FRUCTOSECompoundNot assessed
  4. 04CORN SYRUPCompoundNot assessed
  5. 05YEASTCompoundNot assessed
  6. 06PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  7. 07Castor oil, polymd., oxidizedCompoundNot assessed
  8. 08Vegetable oilsCompoundNot assessed
  9. 09Linseed oil, polymd., oxidizedCompoundNot assessed
  10. 10GreaseCompoundNot assessed
  11. 11Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  12. 12SOYBEAN OILCompoundNot assessed
  13. 13Castor oil, oxidizedCompoundNot assessed
  14. 14SOAPCompoundNot assessed
  15. 15SALTCompoundNot assessed
  16. 16Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  17. 17Hydratase, phosphoenolpyruvateCompoundNot assessed

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