HAMMONDS SINCE 1837 Chop BROWN SAUCE 515068
Hammond's
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
3
0 we grade moderate or higher
2 of them not yet assessed here
Salt per 100g
2.00g
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 (3)
This label lists 1 acidity regulator, 1 colour and 1 preservative.
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
Also on the label, not assessed here yet
- E150C Ammonia caramel colour
- E260 Acetic acid 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
McCombs (UL Water, Sugal, Modified Maize Starch, Haddenham H Apple Puree, Carie Molasses, Acidity Regulator (Acetic Acid), Salt, Spirit McCormick France Avignon Cedergr Vinegar, Tomato Paste, Spices, Colour (Ammonia Caramel), Preservative (Potassium Sorbate).
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.