Simply Cook Sticky Vietnamese Stir-Fry 3 POT FLAVO

Additives (1)

This label lists 1 colour.

Also on the label, not assessed here yet

• E160C Paprika extract, capsanthin colour

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

Vietnamese Beef Stock: beef stock (beef bones, water, salt), beef extract, salt, concentrated onion juice, SOY sauce (water, SOYBEANS, WHEAT, salt), dried garlic, white wine, sugar, ginger puree, rapeseed oil, black pepper.Thit Kho Paste: rapeseed oil, sugar, water, salt, thai FISH sauce (anchovy extract (FISH), salt, sugar), garlic puree, concentrated onion juice, coconut milk powder (coconut milk powder, tapioca maltodextrin, sodium caseinate (MILK)), onion powder, yeast extract (yeast extract, salt). caramelised sugar syrup, flavouring, chilli flakes, ground galangal, dried spring onions, dried coriander leaves, black pepper.Chilli Garlic Paste: sugar, glucose syrup, fructose, white wine vinegar (SULPHITES), water, dried garlic, lime juice, SOY sauce (water, SOYBEANS, WHEAT, salt), cornflour, salt, chilli flakes, cayenne pepper, colour: paprika extract.

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.