cupcake
Unknown brand
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
14
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 (14)
This label lists 6 colours, 2 emulsifiers, 2 raising agents, 1 acidity regulator, 1 additive, 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
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
- E160C Paprika extract, capsanthin colour
- E161B Lutein colour
- E162 Beetroot red, betanin colour
- E170 Calcium carbonate colour
- E422 Glycerol other
- E450 Diphosphates raising agent
- 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
ingredients red coloured cupcakes: frosting (59%)(sugar, vegetable oils (palm, rapeseed), glucose syrup, fruit and vegetable concentrates (sweet potato, apple, black carrot), humectant (glycerol-vegetable), skimmed milk powder, acidity regulator (citric acid), emulsifier (mono-and diglycerides of fatty acids), invert sugar syrup, preservative (potassium sorbate), flavouring, colour (paprika extract), sugar, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), vegetable oils (rapeseed, palm), egg, humectant (glycerol - vegetable), maize starch, raising agents (diphosphates, sodium hydrogen carbonate), glucose syrup, preservative (potassium sorbate), emulsifiers (mono-and diglycerides of fatty acids, lecithins (soya, sunflower), stabiliser (xanthan gum), flavouring, colours (beetroot red, curcumin, riboflavins), vegetable concentrate (spirulina). green coloured cupcakes: frosting (59%) (sugar, vegetable oils (palm, rapeseed), glucose syrup, humecant (glycerol - vegetable), skimmed milk powder, vegetable concentrate (spiruliná), emulsifier (mono-and diglycerides of fatty acids), invert sugar syrup, preservative (potassium sorbate), colour (lutein), flavouring), sugar, fortified wheat flour(wheat flour, calcium carbonate, iron, niacin, thiamin), vegetable oils (rapeseed, palm) egg, humecant (glycerol - vegetable), maize starch, raising agents (diphosphates, sodium hydrogen carbonate), glucose syrup, preservative (potassium sorbate), emulsifiers (mono-and diglycerides of fatty acids, lecithins (soya, sunflower), stabiliser (xanthan gum), flavouring, colours (beetroot red, curcumin, riboflavins), vegetable concentrate (spirulina). orange coloured cupcakes: frosting (59%) (sugar, vegetable oils (palm, rapeseed), glucose syrup, humedtant (glycerol - vegetable), skimmed milk powder, emulsifier (mono-and diglycerides of fatty acids), colour (paprika extract) invert sugar syrup, preservative (potassium sorbate), flavouring), sugar, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), vegetable oils (rapeseed, palm), egg, humectant (glycerol - vegetable), maize starch, raising agents (diphosphates, sodium hydrogen carbonate), glucose syrup, preservative (potassium sorbate), emulsifiers (mono-and diglycerides of fatty acids, lecithins (soya, sunflower), stabiliser (xanthan gum), flavouring, colours (beetroot red, curcumin, riboflavins), vegetable concentrate (spirulina). allergy advice for allergens, including cereals containing gluten, see ingredjents in bold. also, may contain nuts. nutrition red cupcakes: typical values per 100g: energy 1918kj/
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.