PRINGLES Batchelor's NEW PASTA'n SAUCE CREAMY CARB
Batchelors Pasta N Sauce
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
3
None we have assessed
3 of them not yet assessed here
Salt per 100g
2.16g
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 antioxidant and 1 emulsifier.
Also on the label, not assessed here yet
- E340 Potassium phosphates acidity regulator
- E392 Extracts of rosemary antioxidant
- E472C Citric acid esters of mono- and diglycerides emulsifier
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 as sold (greatest first): Pasta Spirals (62%) (Durum Wheat Semolina), Potato Starch, Whey Powder (Milk), Dried Glucose Syrup, Palm Oil, Salt, Dried Pork (1.5%) (Pork Sal Antioxidant (Rosemary Extracts)), Onion Powder, Flavourings (contain Milk), Yeast Extract Powder (contains Barley), Milk Proteins, Stabilisers (Dipotassium Phosphate, Sodium Polyphosphat Black Pepper, Emulsifiers (Citric Acid Esters of Mono-and Diglycerides of Fatty Acids, Mono - and Diglycerides of Fatty Acid Cream Powder (Milk), Ground Turmeric, Smoke Flavourings Allergy Advice:
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.