Fiery Chilli Udon Ramen Kit
Yogi yo
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
10
0 we grade moderate or higher
7 of them not yet assessed here
Salt per 100g
1.76g
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 (10)
This label lists 3 flavour enhancers, 3 thickeners and gelling agents, 1 acidity regulator, 1 preservative and 1 raising agent. 1 more we cannot place from the code alone.
E202
Potassium sorbate
Preservative
What it is. The potassium salt of sorbic acid, which stops mould and yeast growth.
Why it is used. Used in cheese, baked goods, dried fruit, wine and dressings.
What the evidence says. Widely used and long regarded as one of the gentler preservatives. EFSA's 2015 re-evaluation lowered the acceptable daily intake and noted gaps in the genotoxicity data, asking for more work, while finding no evidence of harm at the levels actually used.
Permitted with maximum levels. EFSA has asked for further data rather than restricted it.
Assessed against EFSA. Full entry for E202
E415
Xanthan gum
Thickener and stabiliser
What it is. A fibre made by fermenting sugars with a bacterium, which thickens liquids at very low doses.
Why it is used. Thickens sauces and dressings and gives structure to gluten free baking.
What the evidence says. Passes through largely undigested and is treated as safe by regulators, with no numerical intake limit. Very large amounts act as fibre does, which is a digestive effect rather than a safety one.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E415
E621
Monosodium glutamate
Flavour enhancer
What it is. The sodium salt of glutamate, an amino acid found naturally in tomatoes, cheese and mushrooms.
Why it is used. Boosts savoury, umami flavour in stocks, crisps, ready meals and sauces.
What the evidence says. The old idea of MSG causing headaches and flushing, once called Chinese restaurant syndrome, has not held up in controlled trials. Regulators worldwide treat it as safe at normal intake. A genuinely useful example of a feared additive that the evidence exonerates.
Permitted and classed as safe. Adds to total sodium, so it counts towards salt if a product uses a lot.
Assessed against EFSA, JECFA, US FDA. Full entry for E621
Also on the label, not assessed here yet
- E1442 Hydroxypropyl distarch phosphate thickener
- E270 Lactic acid acidity regulator
- E363 No entry in our register
- E401 Sodium alginate thickener
- E500 Sodium carbonates raising agent
- E635 Disodium 5'-ribonucleotides flavour enhancer
- E640 Glycine and its sodium salt flavour enhancer
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
INGREDIENTS; UDON NOODLES (82%): (WATER, WHEAT FLOUR, TAPIOCA STARCH, ACETATE STARCH, SUNFLOWER OIL, SALT, WHEAT GLUTEN, ACIDITY REGULATOR: LACTIC ACID, ACIDITY REGULATOR: SODIUM CARBONATE, THICKENER: SODIUM ALGINATE). SOUP BASE (16.5%): (WATER, MISO PASTE (WATER, SOYBEAN, RICE, SALT, ALCOHOL), CORN SYRUP, SALT, SUGAR, BONITO EXTRACT (WATER, FISH PROTEIN HYDROLYSATE, ALCOHOL, SALT, RICE, BONITO POWDER (FISH), BONITO LIQUID (FISH), SALT, THICKENER: XANTHAN GUM), ONION, CABBAGE, STABILISER: HYDROXYPROPYL DISTARCH PHOSPHATE, GARLIC POWDER, CHILLI POWDER, YEAST EXTRACT, HYDROLYSED VEGETABLE PROTEIN (SOY), SALT, SUGAR, MALTODEXTRIN, LACTOSE (MILK), BONITO FLAVOURING (FISH), FLAVOUR ENHANCERS (MONOSODIUM GLUTAMATE, DISODIUM 5-RIBONUCLEOTIDES, DISODIUM SUCCINATE), GLYCINE, L-ALANINE, PRESERVATIVE: POTASSIUM SORBATE). SEASONING (DRIED CARROT, DRIED SPRING ONION, DRIED SEAWEED).
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.