Lasagne

Additives (3)

This label lists 1 acidity regulator, 1 colour and 1 additive.

Also on the label, not assessed here yet

• E170 Calcium carbonate colour
• E263 Calcium acetate acidity regulator
• E509 Calcium chloride other

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

Milk, Onion, Pasta (Durum Wheat Semolina, Water, Pasteurised Egg), Tomato Passata, Meat Free Mince (8%) (Mycoprotein", Rehydrated Free Range Egg White, Pea Fibre, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate; Gluten Free Roasted Barley Malt Extract), Red Wine, Tomato, Carrot, Water, Single Cream (Milk), Tomato Paste, Cornflour, Garlic Purée, Extra Mature Cheddar Cheese (Milk), Vegetable Oil (Rapeseed Oil, Sunflower Oil), Wheat Flour (contains Calcium Carbonate, Iron, Thiamin, Niacin), Salt, Sundried Tomatoes, Thyme, Yeast Extract, Leek, Basil, Dried Oregano, Ground Black Pepper, Ground White Pepper, White Wine Vinegar, Dried Garlic, Dried Bay Leaf, Ground Nutmeg, Tomato Purée, Rosemary, Parsley, White Pepper, Bay Leaf.

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.