Chocolate Cake (Gluten Free)
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
8
0 we grade moderate or higher
5 of them not yet assessed here
Sugars per 100g
30.30g
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 (8)
This label lists 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
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
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
- E422 Glycerol other
- E450 Diphosphates raising agent
- E475 Polyglycerol esters of fatty acids emulsifier
- E500 Sodium carbonates raising agent
- E501 Potassium carbonates acidity regulator
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
co a chocolate sponge filled and topped with a belgia op chocolate buttercream, and hand decorated with belgian chocolate curls. ingredients sugar, rapeseed oil, egg (free range), butter (milk), dark brown sugar, rice flour, fat-reduced cocoa powder, humectant (glycerol - vegetable), glucose syrup, potato starch, tapioca starch, belgian dark and white chocolate curls (2%) (sugar, cocoa butter, cocoa mass, milk powder, whey powder (milk), lactose (milk), butterfat (milk), emulsifier (lecithins (soya)), vanilla extract), belgian dark chocolate (sugar, cocoa mass, cocoa butter, fat-reduced cocoa powder, emulsifiers (lecithins (soya)), vanilla extract), egg white (free range), maize flour, dried glucose syrup, cornflour, invert sugar syrup, golden syrup, raising agents disodium diphosphate, potassium hydrogen carbonate, sodium carbonate), stabiliser (xanthan gum), preservative potassium sorbate), emulsifiers (mono - and diglycerides of atty acids-vegetable, polyglycerol esters of fatty acids), uckwheat flour. allergy advice for allergens, see ngredients in bold. also, may contain nuts. torage for best quality,
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.