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  2. hot cross buns
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0060383792336

hot cross buns

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Fortified wheat flour52.3%—
  • Raisins23.9%—›
  • Contain vegetable oil and modified palm oil and high oleic sunflower oil23.9%—
  • Water11.9%—›
  • Sugar6%—›
  • Yeast3%—›
  • Wheat gluten1.5%—›
  • Vegetable oil0.7%—›
  • Mixed fruit0.4%—
  • Sugars0.2%—›
  • Glucose<0.1%—›
  • Glucose-fructose<0.1%—
  • Orange zest<0.1%—
  • Citron peel<0.1%—
  • Lemon peel<0.1%—›
  • E211<0.1%⚠ Moderate
  • E330<0.1%—
  • Spice blend0.2%—
  • Spice<0.1%—›
  • Sugar<0.1%—›
  • Vegetable oil<0.1%—›
  • Salt<0.1%—›
  • Acetylated tartaric acid esters of mono- and lycerides<0.1%—
  • Vegetable monoglycerides<0.1%—
  • E282<0.1%⚠ Low
  • Sodium stearoyl-lactate—›
  • Enzyme—›
  • Corbic acid—
  • Topping—
  • Icing—
  • Fortified wheat flour—
  • Water—›
  • Vegetable oil—›
  • Vegetable monoglycerides—
  • Slium stearoyl-lactate—
  • Glaze—›
  • Water—›
  • Glucose—›
  • Tapioca dextrin—
  • E200—
Show original label text

enriched wheat flour, raisins (contain vegetable oil and/or modified palm oil and/or high oleic sunflower oil), water, sugar, yeast, wheat gluten, vegetable oil, mixed fruit peel [sugars (glucose, glucose-fructose), orange peel, citron peel, lemon peel, sodium benzoate, citric acid], spice blend (spices, sugar, vegetable oil), salt, acetylated tartaric acid esters of mono - and lycerides, vegetable monoglycerides, calcium propionate, sodium stearoyl-lactate, enzymes, corbic acid. topping: icing (enriched wheat flour, water, vegetable oil, vegetable monoglycerides, slium stearoyl-lactate), glaze (water, glucose, tapioca dextrin, sorbic acid). may contain: sesame, soy.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.

Per-ingredient concern · chemical identity, not food safety

  1. 01WINE GRAPECompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04YEASTCompoundNot assessed
  5. 05GLUTENCompoundNot 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. 16SODIUM STEAROYL LACTYLATECompoundNot assessed
  17. 17Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  18. 18Hydratase, phosphoenolpyruvateCompoundNot assessed
  19. 19Aluminium hydroxide dioxodisiloxane-1,3-bis(olate) (2/4/1)CompoundNot assessed

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