Tofu Yakisoba
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
12
0 we grade moderate or higher
7 of them not yet assessed here
Fat per 100g
6g
Medium
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 (12)
This label lists 3 acidity regulators, 2 sweeteners, 1 antioxidant, 1 colour, 1 flavour enhancer, 1 additive, 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
E955
Sucralose
Artificial sweetener
What it is. An intense sweetener made from sugar, around 600 times sweeter, so it is used in very small amounts.
Why it is used. Sweetens diet drinks, tabletop sweeteners, dairy and baked goods.
What the evidence says. Regulators have treated it as safe for decades and the acceptable daily intake has not changed. Newer laboratory work on a breakdown product, and the general question of sweeteners and the gut microbiome, keep it under discussion, but that work is early and has not moved any official position.
Permitted with an acceptable daily intake in all three regions.
Assessed against EFSA, JECFA. Full entry for E955
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
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
- E163 Anthocyanins colour
- E260 Acetic acid acidity regulator
- E500 Sodium carbonates raising agent
- E501 Potassium carbonates acidity regulator
- E900 Dimethyl polysiloxane other
- E900A No entry in our register
- E954 Saccharin sweetener
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
Tofu (SOYA). Water, WHEAT Noodles, Acidity Regulators (Sodium Carbonate, (Potassium Carbonate, Citric Acid), Antioxidant (Ascorbic Acid))), Green Beans, Edamame (SOYA), Red Pepper, Savoy Cabbage, Red Wine (SULFATES), Garlic, Carrot, Rapeseed Oil (Rapeseed Oil, Dimethylpolysiloxane), Mushroom Stir Fry Sauce ( SOY Sauce (Water, SOYBEANS, Salt, Corn Starch), Salt, Corn Starch. Yeast Extract (Yeast Extract, Smalt, Water), Colour (Plain Caramel) Dried Shiitake) Pickled Ginger (Ginger, Water, Salt, Acids: E260 and E330, Flavour Enhancer: E621, Preservative: E202, Sweetener: E95 Colour: E163 Sweeteners: E954 and E955) Honey, Ketchup (CELERY). Sweetener (Steviol Glycosides) Spice) Cornflour, White SESAME Seeds Mirin (Glucose Syrup, Water, Spirit Vinegar, Fermented Rice, Alcohol (Water, Rice, Alcohol, Salt, Rice Malt). Sugar, Acidity Regulator: Phosphoric Acid Cane Molasses) (SULPHITES) Dashi (Monosodium Glutamate, Salt, Glucose, Sugar, Seaweed Powder, Seaweed Extract, Dextrin) Black Pepper
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.