chicken catsu recipe kit
simple cook
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
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 (3)
This label lists 2 acidity regulators and 1 colour.
Also on the label, not assessed here yet
- E160C Paprika extract, capsanthin colour
- E260 Acetic acid acidity regulator
- E262 Sodium acetates 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
pickled salad mix: salt, sugar, sodium di-acetate, west country cider vinegar powder, maltodextrin, crushed chilli, red bell pepper, chilli powder, parsley flakes, sunflower oil. katsu curry paste: glucose syrup, sunflower oil, salt, water, sugar, soya sauce (water, soybeans, wheat, salt), garlic puree, ground cumin, ground turmeric, ground fennel, ginger puree, chicken stock, tomatoes puree, ground cinnamon. cochujang source: glucose syrup, water, salted black beans ( contains soybeans, salt), fructose syrup,red pepper juice, soy source powder, (soybeans, salt, spirit vinegar, maltodextrin, salt), sugar,rapeseed oil, onion powder, onion juice, tomatoes powder, white wine vinegar, ground cayenne, salt, acidity regulator: acetic acid, paprika extract, rice flower.
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.