Sandwich Spread
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
4
0 we grade moderate or higher
3 of them not yet assessed here
Salt per 100g
2g
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 (4)
This label lists 2 thickeners and gelling agents, 1 colour and 1 additive.
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
- E412 Guar gum thickener
- E509 Calcium chloride other
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
spirit vinegar, sugar, cabbage (contains preservative - sulphites), rapeseed oil, water, carrots, gherkins (contain firming agent - calcium chloride), modified cornflour, salt, onions, egg yolks, red peppers, mustard, stabilisers - guar gum and xanthan gum, spice extracts, spices, herb extract (contains celery), flavourings, colour - riboflavin. vegetables 35%.
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.