chocolate crepes white chocolate
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
6
0 we grade moderate or higher
3 of them not yet assessed here
Sugars per 100g
38g
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 (6)
This label lists 2 emulsifiers, 1 additive, 1 preservative, 1 sweetener and 1 thickener or gelling agent.
E420
Sorbitol
Sweetener and humectant
What it is. A sugar alcohol, about half as sweet as sugar, which also holds moisture.
Why it is used. Used in sugar free sweets and gum, and to keep baked goods soft.
What the evidence says. Not a toxicity question at all. Sugar alcohols are poorly absorbed, so a large amount draws water into the gut and has a laxative effect. That is well established, predictable and dose dependent, which is why the label has to say so.
Permitted. Foods with more than 10 per cent polyols must carry the statement that excessive consumption may produce laxative effects.
Assessed against EFSA, UK FSA. Full entry for E420
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
E322
Lecithin
Emulsifier
What it is. A natural emulsifier, usually from soya or sunflower.
Why it is used. Keeps chocolate smooth and stops ingredients separating.
What the evidence says. Safe and widely used. Only relevant if the source, such as soya, is an allergen for you.
Permitted freely. Source allergen must be declared.
Assessed against EFSA, JECFA. Full entry for E322
Also on the label, not assessed here yet
- E1400 Dextrin thickener
- E200 Sorbic acid preservative
- E422 Glycerol other
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
Sugar, wheat flour 20%, whole milk, eggs, rapeseed oil, shea fat, white chocolate 5.6% (sugar, cocoa butter, whole milk powder), sunflower oil, stabiliser: glycerol and sorbitols, dextrin, lactose, dextrose, emulsifiers: mono - and diglycerides of fatty acids, lecithins (soya), salt, natural flavouring. May contain: nuts. Keep in a dry place, away from heat (max 25°C) and light. For GB only: SMB GB International House, 12 Constance Street - London E16 2DQ - England. CRÊPE FOURRAGE CHOCOLAT BLANC dients: sucre, farine de blé 20%, laiter ceufs, huile graisse de karité, chocolat blanc 5.6% (sucre, co, lait entier en poudre), huile de tournesol, et sorbitols, dextrine lactose, dextrose, - et diglycérides d'ades gras ecithines naturel. Traces éve uelles : fruits à à l'abri de la chaleur (me C) et de la sant: ulsifiant (soja coque fe lumière. CREPE RELIENO DE CHOCOLE BLAND Fredientes: az car, harina de tric, leche entera, evos, aceite de colza, grasa od karité, chocolate blanco .6% (azúcar, leche entera en polvo, manteca de cacao), aceite de girasol, estabilizador: glima y sorbitoles, dextrina, dextrosa, emulgentes: moglicéridos y digliceridos de ácidos grasos, lecitinas (soja), sal, aroma natural. Puede contener to de: frutos de cascara Conservar en un lugar fresco (max. 25°C), seco y al abrigola z. NL PANN OEK MET WITTE C COL EVULLING Ingrediente suiker, tarwebloe 0%, melk, eieren, koolzaadol, shea vet, witte oco .6% (suiker, cacaoboter, vollemelkpoeder) neb nove, stabilisator: glycerol en sorbitolen, dextrie extrose, emulgato - ren: mono - en diglyceriden zout, natuurlijk aroma. Kan donker en droog bewaren. leciinen (soja), n. Koel (max 25°C), DE CREPE MIT WEIBER SCHOKOLADENFÜLLUNG Zutaten: Zucker, Weizenre 200, Vollmilch, Eier, Rapsöl, Shea Fett, weiße Schokla 5.6% (Zucker, Kakaobutter, Vollmilchpulver, Sonner blumenöl, Stabilisator: Glycerin und Sorbit, Dextrin, Milchzucker, Dextrose, Emulgatoren: Mono - und Diglyceride von Spisefettsäuren, Lecithine (Soja), Salz, natürliches Aroma. Kann enthalten: Schalenfrüchte. Trocken, kühl (max 25°C) und lichtgeschützt lagern. CRÊPE CON FARCITURA DI CIOCCOLATO BIANCO Ingredienti: zucchero, farina di frumento 20%, latte intero, uova, olio di colza, grasso di karité, cioccolato bianco 5.6% (zucchero, burro di cacao, latte intero in polvere), olio di girasole, stabilizzante: glicerolo e sorbitoli, destrina, lattosio, destrosio, emulsionanti: mono - e digliceridi degli acidi grassi, lecitine (soia), sale, aroma naturale. Tracce eventuali di: frutta a guscio. Conservare in luogo fresco (max. 25°C), asciutto e al riparo dalla luce. CREPE COM RECHEIO DE CHOCOLATE BRANCO Ingredientes: açúcar, farinha de trigo 20%, leite inteiro, ovos, óleo de colza, gordura de karité, chocolate branco 5.6% (açúcar, leite gordo em pó, manteiga de cacau), óleo de girassol, estabilizador: glicerol e sorbitóis, dextrina, lactose, dextrose, emulsionantes: mono - e diglicéridos de ácidos gordos, lecitinas (soja), sal, aroma natural. Pode conter vestígios de: frutos de casca rija. Conservar em lugar fresco (max. 25°C), seco e ao abrigo da luz. Average
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.