Wholemeal & Rye Bagel Thins
Unknown brand
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
3
0 we grade moderate or higher
Counted from the label, not by quantity
Sugars per 100g
5.10g
Medium
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 thickener or gelling agent.
E466
Carboxymethyl cellulose
Thickener and stabiliser
What it is. A modified plant fibre used to thicken and stabilise.
Why it is used. Common in ice cream, low fat products, gluten free bakery and sauces.
What the evidence says. Falls in the same emulsifier and gut research bucket as polysorbate 80, with early human work hinting at effects on the microbiome. Interesting, not conclusive.
Permitted with limits.
Assessed against EFSA. Full entry for E466
E300
Ascorbic acid (vitamin C)
Antioxidant
What it is. Vitamin C, added to protect colour and flavour and sometimes to fortify.
Why it is used. Stops browning in juices and cut fruit, protects fats, and boosts vitamin content.
What the evidence says. Beneficial and harmless at the levels used. Included here as a reminder that an E number is just a code, and plenty of them are ordinary nutrients.
Permitted freely, no concern.
Assessed against EFSA, JECFA. Full entry for E300
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
Ingredients
Wholemeal WHEAT Flour. Water, RYE Sour Douch, Sprouted RYE Grains (4%), Sugar. WHEAT Gluten. WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin). Yeast. Rapeseed Oil, Salt, Stabiliser: Cellulose Gum: Fermented WHEAT Flour. Pea Protein. WHEAT Flour, Flour Improver: Ascorbic Acid, Citric Acid, Dextrose, Maltodextrins. Starch.
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.