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Sno-Balls To GoDesserts · 0854993004268

Sno-ball shell stuffed with dairy dessert

Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Allura red AC).

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 22 Apr 2020

Ingredients

  • Ice shell strawberry75%No flag
  • Water40%No flag
  • Sugar10.5%No flag
  • Colour10.5%No flag
  • Red 40 · E12910.5%High

    Southampton Six colour; hyperactivity/attention concern in children.

  • Propylene glycol · E4907%No flag
  • Natural and artificial flavouring2.5%No flag
  • Corn syrup2.3%No flag
  • Potassium sorbate · E2021.1%No flag
  • Carob bean gum · E4100.6%No flag
  • Guar gum · E4120.3%No flag
  • Carrageenan · E4070.3%Low

    Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.

  • Dairy dessert25%No flag
  • Skimmed milk12.5%No flag
  • Sugar6.3%No flag
  • Coconut oil3.1%No flag
  • Carob bean gum · E4101.6%No flag
  • Guar gum · E4120.8%No flag
  • Carrageenan · E4070.4%Low

    Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.

  • Artificial vanilla flavor0.4%No flag
Show original label text

Ice shell strawberry (water, sugar, artificial color(red 40), propylene glycol, natural and artificial flavors, corn syrup, potassium sorbate, carob bean gum, guar gum, carrageenan). dairy dessert (skim milk, sugar, coconut oil, carob bean gum, guar gum, carrageenan, artificial vanilla flavor).

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 22 Apr 2020

Food health

Nutrition profile and additives of concern

Contains additive of concern
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.

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