mcgregors 9 unicorn cupcakes
Unknown brand
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
18
0 we grade moderate or higher
12 of them not yet assessed here
Nutrients
–
Nothing above the low band
Or no figures recorded at all
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (18)
This label lists 5 colours, 3 emulsifiers, 3 raising agents, 2 thickeners and gelling agents, 1 acidity regulator, 1 anticaking agent, 1 glazing agent, 1 additive and 1 preservative.
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
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
E100
Curcumin
Yellow colour
What it is. The yellow pigment from turmeric root.
Why it is used. Colours mustards, sauces, dairy, confectionery and savoury snacks.
What the evidence says. A plant pigment people have eaten as a spice for a very long time, and regulators treat it as safe with an acceptable daily intake. EFSA noted that children who eat a lot of the foods it is used in could approach that intake, which is a reason to watch total use rather than a sign of harm.
Permitted with maximum levels in the foods where it is allowed.
Assessed against EFSA, JECFA. Full entry for E100
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
Also on the label, not assessed here yet
- E101 Riboflavin colour
- E162 Beetroot red, betanin colour
- E163 Anthocyanins colour
- E170 Calcium carbonate colour
- E341 Calcium phosphates raising agent
- E414 Acacia gum (gum arabic) thickener
- E422 Glycerol other
- E450 Diphosphates raising agent
- E475 Polyglycerol esters of fatty acids emulsifier
- E500 Sodium carbonates raising agent
- E570 Fatty acids anticaking agent
- E904 Shellac glazing agent
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
sponge cupcakes, topped with a variety of coloured frostfinished with decorations salted butter gredients: frostings (29%) [sugar, palm oil, rapeseed oil, glucose syrup, skimmed milk powde butter milk), salt), colours: beetroot red, anthocyanins, spirulina concentrate, flavourings (contains mi preservative potassium sorbate, emulsifiers: mono - and diglycerides of fatty acids, polyoxyethylene sorbitan menostearate: vitamin e, acidity regulator: citric acid], sugar, wheat flour (wheat flour, calcium carbonate, iron nacin, thiamin), rapeseed oil, pasteurised liquid whole egg, humectant: glycerol, emulsifiers: polyglycerol esters fatty acids, mono-diglycerides of fatty acids, acacia gum, lecithins (sunflower, soya), raising agents: diphosphates, sodium carbonates, calcium phosphates, potassium carbonates, modified maize starch, dextrose, glucose syrup, pals preservative: potassium sorbate, stabiliser: xanthan gum, wheat starch, acidity regulator citric acid trease palm kernel fat, potato starch, colours: riboflavin, anthocyanins, beetroot red, curcumin, c starch, rice sa flavouring, whey powder (milk), soya flour, beetroot juice from concentrate, spirulina extr thickener ma starch, coconut oil, glazing agent: shellac, *trehalose is a source of glucose
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.