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  2. Waffles, blueberry
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0074164300704

Waffles, blueberry

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour52.5%—›
  • Wheat flour26.6%—›
  • Barley malt flour12.9%—›
  • E3756.5%—
  • Iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Skimmed milk23.8%—
  • Water11.9%—›
  • Blueberry bits5.9%—
  • Dextrose3%—›
  • Partially hydrogenated palm oil1.5%—
  • Corn flour0.7%—›
  • Artificial flavouring0.4%—
  • E1320.2%⚠ Moderate
  • E1290.2%⚠ High
  • Soya oil3%—›
  • Whole eggs1.5%—
  • Sugar0.7%—›
  • Raising agent0.4%—
  • E450i0.2%—
  • E500ii<0.1%—
  • E341i<0.1%—
  • Soya lecithin0.2%—›
  • Salt<0.1%—›
  • E341<0.1%⚠ Low
  • E170i<0.1%—
  • Retinyl palmitate<0.1%—›
  • E375—
  • Reduced iron—›
  • Pyridoxine hydrochloride—›
  • E101—
  • Thiamin mononitrate—›
  • Cyanocobalamin—›
  • Natural and artificial blueberry flavor—
  • Diphosphates (E450)⚠ Low
Show original label text

Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), nonfat milk, water, blueberry bits (dextrose, partially hydrogenated palm oil, corn flour, artificial flavor, blue 2 lake, red 40 lake), soybean oil, whole eggs, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), soy lecithin, salt, calcium phosphate, calcium carbonate, vitamin a palmitate, niacin, reduced iron, pyridoxine hydrochloride, riboflavin, thiamin mononitrate, cyanocobalamin, natural and artificial blueberry flavor.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • Indigotine / indigo carmineSynthetic dye; allergic-type reactions reported.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic 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. 02AQUAHydrationNot assessed
  3. 03SOYBEAN OILCompoundNot assessed
  4. 04SUGARCompoundNot assessed
  5. 05SOYBEAN LECITHINCompoundNot assessed
  6. 06Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08RETINYL PALMITATECompoundHigh concern
  9. 09IRONCompoundNot assessed
  10. 10PYRIDOXINE HCLCompoundNot assessed
  11. 11THIAMINE NITRATECompoundNot assessed
  12. 12CYANOCOBALAMINCompoundNot assessed

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