Cherry Bakewell Tarts
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
11
0 we grade moderate or higher
8 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 (11)
This label lists 2 acidity regulators, 2 emulsifiers, 2 preservatives, 2 raising agents, 1 colour, 1 additive 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
E220
Sulphur dioxide and sulphites
Preservative
What it is. A preservative that stops browning and microbial growth.
Why it is used. Used in dried fruit, wine, some soft drinks and processed potato.
What the evidence says. Not a cancer concern, but a well established trigger for asthma symptoms and sensitivity in some people, which is why it is a declarable allergen. Clear, strong evidence, but the concern applies to a specific group rather than everyone.
Permitted, but must be declared on the label when above a small threshold because of the allergy risk.
Assessed against EFSA, UK FSA. Full entry for E220
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
Also on the label, not assessed here yet
- E163 Anthocyanins colour
- E331 Sodium citrates acidity regulator
- E422 Glycerol other
- E435 Polysorbate 60 emulsifier
- E440 Pectin thickener
- E450 Diphosphates raising agent
- E491 Sorbitan monostearate emulsifier
- E500 Sodium carbonates raising 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
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), icing (28%) [sugar, glucose syrup, water, icing sugar, palm oil, palm kernel stearin, skimmed milk powder, palm stearin, emulsifiers: sorbitan monostearate, polysorbate 60, palm kernel oil, whey powder (milk), humectant: glycerol, preservative: sulphur dioxide], plum and raspberry jam (11%) (glucose-fructose syrup, plum purée, sugar, raspberry purée, gelling agent: pectins, acid: citric acid, acidity regulator: sodium citrates, colour: anthocyanins, preservative: potassium sorbate, flavouring), palm oil, glucose syrup, water, rapeseed oil, glacé cherries (5%) (cherries, glucose-fructose syrup, carrot concentrate, aronia fruit concentrate, acidity regulator: citric acid), sugar, humectant: glycerol, whey powder (milk), dried egg white, dextrose, raising agents: diphosphates, sodium carbonates: flavouring, salt, preservative: potassium nutrition typical value energy fat of which saturat carbohydrate of which sugars fibre protein salt best before: s storage: store i once opened, stor
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.