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Snacks · 0035826104281

Red velvet pound cake

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water52.2%—›
  • Sugar13.2%—›
  • Fortified wheat flour13.2%—
  • Wheat flour6.6%—›
  • E3753.3%—
  • Reduced iron1.6%—›
  • Thiamin mononitrate0.8%—›
  • Thiamin0.8%—›
  • E1010.4%—
  • E1010.4%—
  • Folic acid0.4%—›
  • Fat10.8%—
  • Palm oil5.4%—›
  • E4712.7%—
  • E4352.7%—
  • Whole eggs5.4%—
  • Sweet whey2.7%—
  • Cocoa1.3%—›
  • E1290.7%⚠ High
  • Salt0.3%—›
  • Baking powder0.2%—
  • E450i<0.1%—
  • E500ii<0.1%—
  • E516<0.1%—
  • E341i<0.1%—
  • E202<0.1%—
  • Egg white<0.1%—›
  • E281<0.1%⚠ Low
  • Corn starch<0.1%—›
  • Potato starch—›
  • Buttermilk—›
  • Natural and artificial flavouring—
  • E412—
  • Skimmed milk—
  • E415—
  • Spice—›
  • Yellow corn flour—
  • E471—
  • Paprika—›
  • Natural and artificial flavouring—
  • Corn starch—›
  • E500ii—
  • Diphosphates (E450)⚠ Low
Show original label text

Water, sugar, bleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), shortening (palm oil, mono and diglycerides, polysorbate 60), dry whole eggs, sweet whey (milk), cocoa, fd&c red #40, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, calcium sulfate,mono calcium phosphate) potassium sorbate, dry egg whites, sodium propionate, cornstarch, potato starch, dried buttermilk, natural and artificial flavors, guar gum, dry nonfat milk, xanthan gum, spice (yellow corn flour, mono-and diglycerides, paprika, natural and artificial flavors), corn starch, baking soda.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • 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

  1. 01AQUAHydrationNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03COCOACompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05ALBUMENCompoundNot assessed
  6. 06STARCH 1551CompoundNot assessed
  7. 07Starch, oxidizedCompoundNot assessed
  8. 08AmylodextrinCompoundNot assessed
  9. 09CORN STARCHCompoundNot assessed
  10. 10BUTTERMILKCompoundNot assessed
  11. 11SPICECompoundNot assessed

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