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  2. Mini muffins
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0072030024042

Mini muffins

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Sugar51.7%—›
  • Wheat Flour24.1%—›
  • Water12.1%—›
  • Vegetable Oil6%—›
  • Soya bean6%—›
  • Eggs3%—›
  • Invert Sugar1.5%—›
  • Food Starch-Modified0.8%—›
  • Corn0.8%—›
  • Whey0.4%—›
  • E4220.2%—
  • E471<0.1%—
  • Raising agent<0.1%—
  • E450i<0.1%—
  • E500ii<0.1%—
  • Corn starch—›
  • E341i—
  • Natural and artificial flavouring<0.1%—
  • Salt<0.1%—›
  • Hydrogenated Palm Kernel Oil—›
  • Corn Syrup—›
  • Corn starch—›
  • E415—
  • Soya lecithin—›
  • E481—
  • E202—
  • Preservative—
  • Confectioner's Glaze—
  • Whey Protein—›
  • E129⚠ High
  • Yellow 5 and 6—
  • E466⚠ Low
  • E903—
  • Wheat Starch—›
  • E127⚠ Moderate
  • E133⚠ Moderate
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Sugar, Bleached Wheat Flour, Water, Vegetable Oil (Soybean), Eggs, Invert Sugar, Food Starch-Modified (Corn), Whey, Glycerin, Mono - and Diglycerides, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural & Artificial Flavors, Salt, Hydrogenated Palm Kernel Oil, Corn Syrup, Cornstarch, Xanthan Gum, Soy Lecithin, Sodium Stearoyl Lactylate, Potassium Sorbate (Preservative), Confectioner's Glaze, Whey Protein Concentrate, Red 40, Yellow 5 & 6, Cellulose Gum, Carnauba Wax, Wheat Starch, Red 3, Blue 1

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • ErythrosineIodine-based red dye; thyroid effects in animal studies; restricted uses.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01SUGARCompoundNot assessed
  2. 02WHEATCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  5. 05Castor oil, polymd., oxidizedCompoundNot assessed
  6. 06Vegetable oilsCompoundNot assessed
  7. 07Linseed oil, polymd., oxidizedCompoundNot assessed
  8. 08GreaseCompoundNot assessed
  9. 09Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  10. 10SOYBEAN OILCompoundNot assessed
  11. 11Castor oil, oxidizedCompoundNot assessed
  12. 12SOAPCompoundNot assessed
  13. 13EGGCompoundNot assessed
  14. 14INVERT SUGARCompoundNot assessed
  15. 15Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  16. 16Whey, protein-freeCompoundNot assessed
  17. 17WHEYCompoundNot assessed
  18. 18SALTCompoundNot assessed
  19. 19HYDROGENATED PALM KERNEL OILCompoundNot assessed
  20. 20OILS, PALM KERNEL, HYDROGENATEDCompoundNot assessed
  21. 21CORN SYRUPCompoundNot assessed
  22. 22Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  23. 23STARCH 1551CompoundNot assessed
  24. 24Starch, oxidizedCompoundNot assessed
  25. 25AmylodextrinCompoundNot assessed
  26. 26CORN STARCHCompoundNot assessed
  27. 27SOYBEAN LECITHINCompoundNot assessed
  28. 28Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  29. 29WHEY PROTEINCompoundNot assessed
  30. 30Bovine whey proteinsCompoundNot assessed

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