Black Forest Roulade
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
4
0 we grade moderate or higher
Counted from the label, not by quantity
Sugars per 100g
49.90g
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 (4)
This label lists 1 acidity regulator, 1 emulsifier, 1 preservative and 1 thickener or gelling agent.
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
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
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
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
Ingredients
54% Meringue (Sugar, Free Range Egg White, Free Range Dried Egg White, Stabiliser: Xanthan Gum; Acidity Regulator: Citric Acid), 28% Cream (Milk), 13% Black Cherry Filling (38% Cherries, Water, Sugar, Modified Waxy Maize Starch, Acidity Regulator: Citric Acid; Natural Flavouring, Preservative: Potassium Sorbate), 5% Dark Chocolate Beads (Sugar, Cocoa Mass, Cocoa Butter, Fat Reduced Cocoa Powder, Emulsifier: Sunflower Lecithins; Natural Vanilla Flavouring), Fat Reduced Cocoa Powder.
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.