Declared allergens
This product declares Dairy, Egg, Soy.
Declared on pack via Open Food Facts · updated 27 May 2026
Greenveil's read: acceptable. Food health moderate · 1 additive of concern (Carboxymethyl cellulose (CMC)).
Allergens
Declared on pack via Open Food Facts · updated 27 May 2026
Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
tuxedo chocolate mousse #40706 cake ingredients crefim (cream. milk solids. celi ulose gel crrrageenan. cellulose gum). sugair. hater. eggs. enriched flour (hheat flour. niacin. iron. thiamine mononi tra te. ribofl fiuin. folic acid). cream cheese (cream. milk. nonffit milk. salt. gijar gun. profylene gl ycol alginate. car:rageenan. carob bea guh. bac terial cul ture:). chocolate products idairi. milk, hhi te chocolate. chcicolatey coating & decorntions (chocolate liquor. sugar, whole milk. cocoa butter. fractionated paln kernel oil, hhey. nonfat milk. cocoa pohder. lactose. butter oil soy lecithin, natural flavor), margarine & shortening [ noi ified palm & palm kernel ciil, canola & soybefin 0ils. hater. salt, hhev, mono - & diglycerides, polyglycerol esters of fatty ficids, soy lecithin. ci ric acid. natural flauor. uitamin a palmitate, be a-crotene (color). cholecal.ciferol1, cocoa powder, unsheetened chocolate. canola 01il, egg hhi tes. modiffied corn starch. caramel ccilor.nonfat dry milk. sodilim. dextrose. bicarbonate. brking pohder. molasses. silt. soy leci thin. sodium alginate. cellulose cgun. notural # artificial flauofs. manthan gun artificial colors forccred 40. bllie 2 lake. yellow 5 like. velloh reu 40 lae). medium chain trigil cer des. sunf lohi r lecitmin gellan gum. sodtum ehze at . 15.99 12/82a1 net ht 42 oz(2e
Declared allergens
This product declares Dairy, Egg, Soy.
Declared on pack via Open Food Facts · updated 27 May 2026
Food health
Per-ingredient concern · chemical identity, not food safety
Chemical identity has not been assessed for these 15 ingredients yet.
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