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Snacks · 0719283656988

Texas Toast

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour52.6%—›
  • Wheat flour26.7%—›
  • Barley malt flour13%—›
  • E3756.5%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.7%—›
  • Vegetable oil11.8%—›
  • Soya oil5.9%—›
  • Palm stearine oil5.9%—
  • Contains less than 2% of each of the following1.7%—
  • Salt1.7%—›
  • Garlic1.7%—›
  • Yeast1.7%—›
  • Dehydrated onion1.7%—
  • Wheat gluten1.7%—›
  • Inactive yeast1.7%—
  • Butter0.9%—›
  • Cream0.5%—›
  • Salt0.5%—›
  • Soya lecithin0.5%—›
  • Ascorbic acid added as a dough conditioner0.2%—
  • Parsley0.1%—›
  • Barley malt flour<0.1%—›
  • Natural flavouring<0.1%—
  • Enzyme<0.1%—›
  • E466⚠ Low
  • Soya oil—›
  • Annatto extract color—
Show original label text

Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable oil (soybean oil, palm stearine oil), contains less than 2% of each of the following: salt, dehydrated garlic, dried yeast, dehydrated onion, wheat gluten, inactive yeast, butter (cream, salt), soy lecithin, ascorbic acid added as a dough conditioner, parsley flakes, malted barley flour, natural flavor, enzymes, cellulose gum, soybean oil, annatto extract color.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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. 01SOAPCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  4. 04Castor oil, polymd., oxidizedCompoundNot assessed
  5. 05Vegetable oilsCompoundNot assessed
  6. 06Linseed oil, polymd., oxidizedCompoundNot assessed
  7. 07GreaseCompoundNot assessed
  8. 08Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10Castor oil, oxidizedCompoundNot assessed
  11. 11GARLICCompoundNot assessed
  12. 12YEASTCompoundNot assessed
  13. 13GLUTENCompoundNot assessed
  14. 14BUTTERCompoundNot assessed
  15. 15SOYBEAN LECITHINCompoundNot assessed
  16. 16Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  17. 17PARSLEYCompoundNot assessed
  18. 18BARLEY MALTCompoundNot assessed
  19. 19Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  20. 20Hydratase, phosphoenolpyruvateCompoundNot assessed

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