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Frozen Foods · 0056409402273

Soup

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Vegetable broth50%—
  • Water25%—›
  • Vegetable12.5%—
  • Carrot6.3%—›
  • Onion3.1%—›
  • Celery3.1%—›
  • Sugar6.3%—›
  • Corn oil3.1%—›
  • Potato flour1.6%—›
  • Salt0.8%—›
  • Flavouring0.4%—
  • Carrot powder0.4%—
  • Broccoli25%—›
  • Cheddar cheese12.5%—
  • Milk6.3%—›
  • Soured milk3.1%—
  • Cream1.6%—›
  • Bacterial culture0.8%—
  • Salt0.4%—›
  • Colour0.2%—
  • E160b0.2%⚠ Low
  • Microbial coagulating enzyme0.2%—
  • Half-&-half6.3%—
  • Cream3.1%—›
  • Milk1.6%—›
  • E4660.8%⚠ Low
  • Dextrose0.4%—›
  • E4120.2%—
  • E410<0.1%—
  • E407<0.1%⚠ Low
  • E471<0.1%—
  • Onion3.1%—›
  • Modified corn starch1.6%—›
  • Whole milk powder0.8%—›
  • Canola oil0.4%—›
  • Flavouring0.2%—
  • Water<0.1%—›
  • Cheddar cheese<0.1%—
  • Milk<0.1%—›
  • Microbial culture<0.1%—
  • Salt—›
  • Enzyme—›
  • Salt<0.1%—›
  • E339ii<0.1%—
  • Butterfat—›
  • Natural flavouring—
  • Sodium citrate—›
  • E415—
  • E428<0.1%—
  • Garlic<0.1%—›
  • Salt<0.1%—›
  • Yeast extract<0.1%—›
  • E460—
  • E160c—
  • Natural flavouring—
  • Soya lecithin—›
  • Sodium phosphates (E339)⚠ Low
Show original label text

Vegetable broth (water, cooked vegetables [carrot, onion, celery], sugar, corn oil, potato flour, salt, flavors, carrot powder), broccoli, cheddar cheese (milk, cultured milk, cream, bacterial culture, salt, color (annatto), microbial enzyme), half-&-half (cream, milk, cellulose gum, dextrose, guar gum, carob bean gum, carrageenan, mono and diglycerides), onion, modified corn starch, dry whole milk, canola oil, flavor (water, cheddar cheese [milk, cultures, salt, enzymes], salt, disodium phosphate, anhydrous milkfat, natural flavor, sodium citrate, xanthan gum), gelatin, garlic, salt, yeast extract, cellulose, paprika extract, natural flavor, soy lecithin.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • 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. 01BROCCOLICompoundNot assessed
  2. 02ONIONCompoundNot assessed
  3. 03HETASTARCHCompoundNot assessed
  4. 04MILKCompoundNot assessed
  5. 05CANOLA OILCompoundNot assessed
  6. 06GARLICCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08YEASTCompoundNot assessed
  9. 09SOYBEAN LECITHINCompoundNot assessed
  10. 10Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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