Sugar Plum Christmas Pudding
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
11
1 we grade moderate or higher
6 of them not yet assessed here
Sugars per 100g
43.60g
High
UK FSA front of pack threshold
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (11)
This label lists 5 colours, 2 emulsifiers, 1 acidity regulator, 1 antioxidant, 1 additive and 1 thickener or gelling agent.
E171
Titanium dioxide
Whitener and opacifier
What it is. A bright white pigment used to make sweets, icing, sauces and coatings look opaque and white.
Why it is used. Purely cosmetic. It changes appearance, not taste or safety of the food.
What the evidence says. In 2021 the EU food safety body EFSA concluded it could no longer be considered safe as a food additive, mainly because possible genetic damage from the tiny particles could not be ruled out. That is a precautionary call rather than proof of harm in people.
Banned as a food additive in the EU since 2022. Still permitted in the UK and the US, which reached different conclusions on the same evidence. A clear case of the same additive, different rules.
Assessed against EFSA, UK FSA, US FDA. Full entry for E171
E471
Mono- and diglycerides of fatty acids
Emulsifier
What it is. Fat derived emulsifiers, closely related to ordinary dietary fats.
Why it is used. One of the most used additives in food: bread, margarine, ice cream, cakes and sauces.
What the evidence says. The body handles these much as it handles other fats, and EFSA's re-evaluation raised no safety concern at the levels used. They sit in the same broad emulsifier and gut microbiome research question as the others, which remains unsettled.
Permitted without a numerical limit. The fat source is not always stated, which matters for some diets rather than for safety.
Assessed against EFSA. Full entry for E471
E100
Curcumin
Yellow colour
What it is. The yellow pigment from turmeric root.
Why it is used. Colours mustards, sauces, dairy, confectionery and savoury snacks.
What the evidence says. A plant pigment people have eaten as a spice for a very long time, and regulators treat it as safe with an acceptable daily intake. EFSA noted that children who eat a lot of the foods it is used in could approach that intake, which is a reason to watch total use rather than a sign of harm.
Permitted with maximum levels in the foods where it is allowed.
Assessed against EFSA, JECFA. Full entry for E100
E300
Ascorbic acid (vitamin C)
Antioxidant
What it is. Vitamin C, added to protect colour and flavour and sometimes to fortify.
Why it is used. Stops browning in juices and cut fruit, protects fats, and boosts vitamin content.
What the evidence says. Beneficial and harmless at the levels used. Included here as a reminder that an E number is just a code, and plenty of them are ordinary nutrients.
Permitted freely, no concern.
Assessed against EFSA, JECFA. Full entry for E300
E330
Citric acid
Acidity regulator
What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.
Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.
What the evidence says. Safe at food levels. No credible health concern for the additive itself.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E330
Also on the label, not assessed here yet
- E163 Anthocyanins colour
- E170 Calcium carbonate colour
- E172 Iron oxides and hydroxides colour
- E414 Acacia gum (gum arabic) thickener
- E422 Glycerol other
- E472E Mono- and diacetyltartaric acid esters (DATEM) emulsifier
Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.
Ingredients
Dried Vine Fruits 18% (Raisins, Sultanas, Vostizza Currants), Demerara Sugar, Mulled Plum Sauce 13% (Sugar (contains Sulphites), Plum Purée, Humectant: Glycerol, Glucose Syrup (contains Sulphites), Cornflour, Red Wine (contains sulphites), Redcurrants, Water, Acidity Regulator: Citric Acid, Ground Cinnamon), Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Dried Angelino Plum Halves 6% (contain Sulphites), Cider (contains Sulphites), Vegetable Suet (Palm Oil, Rice Flour, Sunflower Oil), Brandy, Armagnac Soaked Diced Angellno Plums 4% (Dried Plums (contain Sulphites), Armagnac, Glacé Cherries 1.5% (contain Sulphites) (Cherries, Glucose-Fructose Syrup (contains Sulphites), Colour: Anthocyanins (from Grapes), Acidity Regulator: Citric Acid), Chilean Flame Raisins 2.5%, Almonds, Armagnac, Sherry (contains Sulphites), Single Cream (Milk), Pasteurised Free Range Egg, Inverted Sugar Syrup, Walnuts, Sugar, Water, Ground Spices (Coriander, Cinnamon, Cloves, Fennel, Ginger, Nutmeg, Cardamom), Molasses, Pecan Nuts, Gum Arabic, Sweetened Dried Cranberries, Glucose Syrup (contains Sulphites), Orange Peel, Salt, Colour: Curcumin, E171 , E172, Lemon Peel, Yeast, Vinegar, Wheat Gluten, Cornflour, Orange Oil, Lemon Oil, Emulsifiers: E471, E472e, Rapeseed Oil, Palm Oil, Sunflower Oil, Acidity Regulator: Citric Acid, Flour Treatment Agent: Ascorbic Acid
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.