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  2. Redondo 400 Piece Cappuccino
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Redondo·9331275008035

Redondo 400 Piece Cappuccino

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • E140025%—
  • Tapioca starch15%—
  • Rice flour11.7%—›
  • Dextrose10%—›
  • CREAMER DIGLYCERIDESS OF FATTY ACIDS e4719%—
  • Stabiliser8.3%—
  • Sodium milk protein5.4%—
  • Cow's milk2.9%—
  • Emulsifier7.9%—
  • Monoand4.8%—
  • E452i emulsifier1.5%—
  • E340ii emulsifier1.5%—
  • CAROTENE e160ai7.5%—
  • Cocoa processed with alkali5.3%—
  • Corn starch2.7%—›
  • Milk1.3%—›
  • Cow's milk1.3%—
  • Coffee powder0.7%—
  • 00.7%—
  • Salt—›
  • Allergen wnarning—
  • THIS PRODUCT HAS BEEN MADE inter alia FACTORY COLOUR—
  • CARAMEL 150c—
  • Emulsifier—
  • SOY LECITHIN e322—
  • Flavourings—
  • Cappucino—
  • Which uses nut ingredients—
  • May contai wheat—
  • Gluten—›
  • Its—
  • Ammonia caramel (E150C)⚠ Moderate
  • Potassium phosphates (E340)⚠ Low
  • Polyphosphates (E452)⚠ Low
Show original label text

DEXTRIN, TAPIOCA STARCH, RICE FLOUR, DEXTROSE, CREAMER DIGLYCERIDESS OF FATTY ACIDS E471], STABILIZER [SODIUM MILK PROTEIN [COW'S MILK], EMULSIFIER [MONO - AND. POLYPHOSPHATE E452i, DIPOTASSIUM PHOSPHATE E340ii], CAROTENE E160ai]), COCOA PROCESSED WITH ALKALI, CORN STARCH, MILK (COW'S MILK), COFFEE POWDER (0:5%), SALT, ALLERGEN WNARNING: THIS PRODUCT HAS BEEN MADE INA FACTORY COLOUR (CARAMEL 150c), EMULSIFIER (SOY LECITHIN E322), FLAVOURINGS (CAPPUCINO) WHICH USES NUT INGREDIENTS. CONTAINS: DAIRY MILK, SOYA, MAY CONTAI WHEAT, GLUTEN. ITS.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Potassium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • PolyphosphatesInorganic 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. 01BROWN RICECompoundNot assessed
  2. 02GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  3. 03GLUCOSECompoundNot assessed
  4. 04DEXTROSECompoundNot assessed
  5. 05STARCH 1551CompoundNot assessed
  6. 06Starch, oxidizedCompoundNot assessed
  7. 07AmylodextrinCompoundNot assessed
  8. 08CORN STARCHCompoundNot assessed
  9. 09MILKCompoundNot assessed
  10. 10SALTCompoundNot assessed
  11. 11GLUTENCompoundNot assessed

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