kotsubu natto
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
7
0 we grade moderate or higher
4 of them not yet assessed here
Fat per 100g
8.70g
Medium
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 (7)
This label lists 3 flavour enhancers, 2 thickeners and gelling agents, 1 acidity regulator and 1 antioxidant.
E300
Ascorbic acid (vitamin C)
Antioxidant
What it is. Vitamin C, added to protect colour and flavour and sometimes to fortify.
Why it is used. Stops browning in juices and cut fruit, protects fats, and boosts vitamin content.
What the evidence says. Beneficial and harmless at the levels used. Included here as a reminder that an E number is just a code, and plenty of them are ordinary nutrients.
Permitted freely, no concern.
Assessed against EFSA, JECFA. Full entry for E300
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
E621
Monosodium glutamate
Flavour enhancer
What it is. The sodium salt of glutamate, an amino acid found naturally in tomatoes, cheese and mushrooms.
Why it is used. Boosts savoury, umami flavour in stocks, crisps, ready meals and sauces.
What the evidence says. The old idea of MSG causing headaches and flushing, once called Chinese restaurant syndrome, has not held up in controlled trials. Regulators worldwide treat it as safe at normal intake. A genuinely useful example of a feared additive that the evidence exonerates.
Permitted and classed as safe. Adds to total sodium, so it counts towards salt if a product uses a lot.
Assessed against EFSA, JECFA, US FDA. Full entry for E621
Also on the label, not assessed here yet
- E296 Malic acid acidity regulator
- E412 Guar gum thickener
- E627 Disodium guanylate flavour enhancer
- E631 Disodium inosinate flavour enhancer
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
Fermented SOYBEANS (SOYBEANS (88%), Bacillus Subtilis var. Natto), Sauce Sachet: Water, Glucose-Fructose Syrup, Sugar, Soy Sauce (Water, SOYBEANS, WHEAT, Salt), Hydrolyzed Protein (Potato, Beet), Fermented Seasoning (Water, Rice Fermented Seasoning, Glucose, Corn Starch Syrup, Sugar, Alcohol, Salt), Salt, Flavour Enhancers (E621, E631, E627), Fermented Vinegar, MUSTARD Sachet: Water, MUSTARD, Salt, Acidity Regulator (E296), Alcohol, Colour (E100ii), Antioxidant (E300), Thickeners (E415, E412)
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.