SPINACH & RICOTTA TORTELLONI
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
1
0 we grade moderate or higher
Counted from the label, not by quantity
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 (1)
This label lists 1 emulsifier.
E471
Mono- and diglycerides of fatty acids
Emulsifier
What it is. Fat derived emulsifiers, closely related to ordinary dietary fats.
Why it is used. One of the most used additives in food: bread, margarine, ice cream, cakes and sauces.
What the evidence says. The body handles these much as it handles other fats, and EFSA's re-evaluation raised no safety concern at the levels used. They sit in the same broad emulsifier and gut microbiome research question as the others, which remains unsettled.
Permitted without a numerical limit. The fat source is not always stated, which matters for some diets rather than for safety.
Assessed against EFSA. Full entry for E471
Ingredients
fresh egg pasta (56%) [wheat flour, durum wheat semolina, pasteurised whole egg (20%)], salted ricotta cheese (19%) [cheese (milk), salt], dehydrated potatoes [potatoes, emulsifier (mono - and diglycerides of fatty acids)], spinach (6%), whey powder (milk), sunflower oil, full fat hard cheese (milk), chicory fibre, salt, flavourings (contains milk), nutmeg, garlic powder, allergy advice! for allergens, including cereals containing gluten, see ingredients in bold, may also contain traces of nuts, fish, crustaceans, mollusc and celery, packaged in a protective atmosphere, no artificial colours, flavours or hydrogenated fat,
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.