Maple BBQ Pork Loin Steaks
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
5
None we have assessed
5 of them not yet assessed here
Saturates per 100g
6.14g
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 (5)
This label lists 2 acidity regulators, 1 antioxidant, 1 colour and 1 thickener or gelling agent.
Also on the label, not assessed here yet
- E160C Paprika extract, capsanthin colour
- E262 Sodium acetates acidity regulator
- E301 Sodium ascorbate antioxidant
- E331 Sodium citrates acidity regulator
- E412 Guar gum thickener
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
PORK LOIN (85%), Water, Sugar, Cornflour, Flavourings, Dried Glucose Syrup, Salt, Caramelised Sugar Powder, Potato Starch, Ground Smoked Paprika, Stabiliser: Guar Gum: Antioxidants: Sodium Ascorbate, Sodium Citrates; Ground Black Pepper, Ground Fenugreek, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Preservative: Sodium Acetate; Colour: Paprika Extract; Maple Syrup 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.