morrisons 4 bakewell tarts
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
14
0 we grade moderate or higher
9 of them not yet assessed here
Nutrients
–
Nothing above the low band
Or no figures recorded at all
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (14)
This label lists 5 emulsifiers, 3 acidity regulators, 2 preservatives, 1 anticaking agent, 1 colour, 1 raising agent 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
E220
Sulphur dioxide and sulphites
Preservative
What it is. A preservative that stops browning and microbial growth.
Why it is used. Used in dried fruit, wine, some soft drinks and processed potato.
What the evidence says. Not a cancer concern, but a well established trigger for asthma symptoms and sensitivity in some people, which is why it is a declarable allergen. Clear, strong evidence, but the concern applies to a specific group rather than everyone.
Permitted, but must be declared on the label when above a small threshold because of the allergy risk.
Assessed against EFSA, UK FSA. Full entry for E220
E471
Mono- and diglycerides of fatty acids
Emulsifier
What it is. Fat derived emulsifiers, closely related to ordinary dietary fats.
Why it is used. One of the most used additives in food: bread, margarine, ice cream, cakes and sauces.
What the evidence says. The body handles these much as it handles other fats, and EFSA's re-evaluation raised no safety concern at the levels used. They sit in the same broad emulsifier and gut microbiome research question as the others, which remains unsettled.
Permitted without a numerical limit. The fat source is not always stated, which matters for some diets rather than for safety.
Assessed against EFSA. Full entry for E471
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
E330
Citric acid
Acidity regulator
What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.
Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.
What the evidence says. Safe at food levels. No credible health concern for the additive itself.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E330
Also on the label, not assessed here yet
- E163 Anthocyanins colour
- E327 Calcium lactate acidity regulator
- E331 Sodium citrates acidity regulator
- E440 Pectin thickener
- E450 Diphosphates raising agent
- E472B Lactic acid esters of mono- and diglycerides emulsifier
- E475 Polyglycerol esters of fatty acids emulsifier
- E492 Sorbitan tristearate emulsifier
- E570 Fatty acids anticaking agent
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
best before a sweet pastry tart filled with raspberry filling, topped with sponge and finished with fondant and half a glacé cherry with a chocolate flavour stem. 4 rakewell tarts ingredients sugar, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), vegetable oils (palm, rapeseed, palm kernel), raspberry filling (10%) (sugar, glucose syrup, water, raspberries, raspherry purée, cornflour, raspberry concentrate, acidity regulators (citric acid, sodium citrate), gelling agent (pectins), colour (anthocyanins), preservative (potassium sorbate), firmina agent (calcium lactate)), water, glace cherry (cherry, glucose-fructose syrup, sugar, fruit & vegetable extract (carrot, cherry, sweet potato, radish, apple), acidity regulator (citric acid), preservative (sulphur dioxide)), maize flour, glucose syrup, egg, dried egg, flavouring, raising agents (diphosphates, potassium carbonates, glucono-delta-lac - tone), whey powder (milk), modified maize starch, milk protein, emulsifiers (lactic acid esters of mono - and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids, polyglycerol esters of fatty acids, mono - and diglycerides of fatty acids, soya lecithins), salt, fat reduced cocoa powder, dried egg albumen, soya flour, dried skimmed milk, stabiliser (sorbitan tristearate). allergy advice for allergens, including cereals containing gluten, see ingredients in bold. may also contain nuts.
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.