Black Bean Stir Fry Sauce

Additives (2)

This label lists 1 acidity regulator and 1 colour.

Also on the label, not assessed here yet

• E150A Plain caramel colour
• E270 Lactic 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

al bu dragon, the of mo tharing and recipes to fuel your pastion for food. server wrue dra stir fry 400gbeet 0tionn blue newtaitet take dracon ahandrofwater chestnuts deoge addad uo a chinese-style stir fry sauce with salted black soya beans, dark soy sauce, garlic and ginger. engredients: water, sugar, salted black soya beans (7%) [black soya beans, salt], white rice vinegar, modified maize starch, dark soy sauce (3%) [water, salt, sugar, barley malt extract, defatted soya bean flakes, colour (plain caramel), yeast extract, spirit vinegar, roasted wheat], garlic purée (2%), ginger purée (1.5%), rapeseed oil, colour (plain caramel), yeast extract powder [salt, yeast extract, natural flavouring], acidity regulator (lactic acid). allergy advice: for allergens, including cereals containing gluten, see ingredients in bold. may also contain peanuts and nuts. no artificial flavours. suitable for vegetarians.

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.