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  3. White Fudge Covered Shortbread Cookies
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Target Stores·Snacks · 0085239081884

White Fudge Covered Shortbread Cookies

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • White fudge coating50%—
  • Sugar25%—›
  • Palm kernel oil12.5%—›
  • Palm oil6.3%—›
  • Whey3.1%—›
  • E1711.6%⚠ High
  • Colour1.6%—
  • Soya lecithin0.8%—›
  • Salt0.4%—›
  • Artificial flavouring0.4%—
  • Flour25%—›
  • Wheat flour12.5%—›
  • E3756.3%—
  • Reduced iron3.1%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Sugar12.5%—›
  • Palm oil6.3%—›
  • Corn starch3.1%—›
  • Salt1.6%—›
  • Whey0.8%—›
  • Raising agent0.4%—
  • E500ii0.2%—
  • E341i0.2%—
  • Natural and artificial flavouring0.2%—
  • Confectioner's glaze<0.1%—
  • Soya lecithin<0.1%—›
  • E102<0.1%⚠ High
  • E127<0.1%⚠ Moderate
  • E133⚠ Moderate
  • E903—
  • Calcium phosphates (E341)⚠ Low
Show original label text

White fudge coating (sugar, palm kernel and palm oil, whey, titanium dioxide [for color], soy lecithin, salt, artificial flavor), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, palm oil, corn starch, salt, whey, leavening (baking soda, monocalcium phosphate), natural and artificial flavors, confectioner's glaze, soy lecithin, yellow 5, red 3, blue 1, carnauba wax.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
  • Titanium dioxidePossible genotoxicity (DNA/chromosomal damage) could not be ruled out; no longer considered safe as a food additive.
  • 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.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOAPCompoundNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03PALM OILCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05Starch, oxidizedCompoundNot assessed
  6. 06AmylodextrinCompoundNot assessed
  7. 07CORN STARCHCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09Whey, protein-freeCompoundNot assessed
  10. 10WHEYCompoundNot assessed
  11. 11SOYBEAN LECITHINCompoundNot assessed
  12. 12Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

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