Yellow Scotch Bonnet Pepper
Jamaica Valley
Processing
3
Processed foods
Group 3 of 4 on the NOVA scale
Additives listed
1
0 we grade moderate or higher
Counted from the label, not by quantity
Salt per 100g
6g
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 (1)
This label lists 1 preservative.
E211
Sodium benzoate
Preservative
What it is. A preservative that stops yeasts, moulds and some bacteria growing in acidic foods.
Why it is used. Used in soft drinks, sauces, pickles and dressings.
What the evidence says. EFSA re-evaluated it in 2016 and kept an acceptable daily intake, with normal exposure below it. The known issue is specific: in acidic drinks that also contain vitamin C, benzoate can form small amounts of benzene, so manufacturers reformulated to avoid the combination. It was also present in the drink mixes used in the Southampton hyperactivity study, though the warning requirement that followed applies to the colours rather than to benzoate.
Permitted with maximum levels in the foods where it is allowed.
Assessed against EFSA, UK FSA. Full entry for E211
Ingredients
SCOTCH BONNET PEPPER, VINEGAR, ONION. SODIUM BENZOATE (PRESERVATIVE), SODIUM METABISULPHATE (PRESERVATIVE), XANTHAM GUM.
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.