Southern fried pasta

Additives (2)

This label lists 1 colour and 1 raising agent.

Also on the label, not assessed here yet

• E160C Paprika extract, capsanthin colour
• E500 Sodium carbonates raising 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

Cooked Pasta [Water, Durum Wheat Semolina], Chicke Breast (10%), Water, Sweetcorn, Rapeseed Oil, Onion, Pepper, Crème Fraîche (Milk), Low Fat Yogurt (Milk), Wheat Flour, Red Wine Vinegar, Cornflour, Pasteurised Egg, White Wine Vinegar, Parsley, Spirit Vinegar, Chives, Salt, Palm Oil, Pasteurised Egg Yolk, Wheat Starch, Wheat Gluten, White Pepper, Mustard Flour, Tapioca Starch, Garlic Powder, Black Pepper, Spices, Sugar, Milk Solids, Maize Flour, Citrus Fibre, Rice Flour, Yellow Mustard Flour, Onion Powder, Yeast Extract, Sage, Oregano, Sage Extract, Mustard Powder, Basil, Paprika Extract, Pepper Extract, Raising Agent (Sodium Bicarbonate), Yeast, Sea Salt, Mustard Husk, Ground Pimento, Ground Turmeric, Celery, Coriander Extract, Chilli 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.