Bolognese Pasta Bake

Additives (1)

This label lists 1 colour.

Also on the label, not assessed here yet

• E160B Annatto, bixin, norbixin colour

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

Cooked Pasta (31%) (Water, Durum Wheat Semolina), Tomato (21%), Beef (12%), Milk, Water, Mushroom, Onion, Garlic Purée, Cornflour, Mature Cheddar Cheese (Milk), Mozzarella Cheese (Milk) (1%), Carrot, Medium Fat Hard Cheese (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sun-Dried Tomato Purée (Water, Rapeseed Oil, Sun-Dried Tomatoes, White Wine Vinegar, Salt, Garlic Purée, Sugar, Basil, Rosemary, Black Pepper), Red Leicester Cheese (1%) (Red Leicester Cheese (Milk) (contains Colour (Annatto Norbixin)), Soured Cream (Milk), Pasteurised Egg, Salt, Tomato Purée, Basil, Butter (Milk), Oregano, Black Pepper, Rosemary, Bay Leaf, Nutmeg, White Pepper

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.