Coleslaw
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
7
0 we grade moderate or higher
3 of them not yet assessed here
Fat per 100g
12g
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 (7)
This label lists 3 thickeners and gelling agents, 1 antioxidant, 1 colour, 1 emulsifier and 1 preservative.
E202
Potassium sorbate
Preservative
What it is. The potassium salt of sorbic acid, which stops mould and yeast growth.
Why it is used. Used in cheese, baked goods, dried fruit, wine and dressings.
What the evidence says. Widely used and long regarded as one of the gentler preservatives. EFSA's 2015 re-evaluation lowered the acceptable daily intake and noted gaps in the genotoxicity data, asking for more work, while finding no evidence of harm at the levels actually used.
Permitted with maximum levels. EFSA has asked for further data rather than restricted it.
Assessed against EFSA. Full entry for E202
E160A
Carotenes
Yellow to orange colour
What it is. The orange pigments found in carrots and other vegetables, either extracted or made synthetically.
Why it is used. Colours margarine, soft drinks, dairy, and sweets.
What the evidence says. The same compound the body turns into vitamin A, and safe at the levels used in food. High dose beta-carotene supplements have been linked to harm in smokers, but those doses are far above anything a colour in food delivers, and conflating the two is a common mistake.
Permitted. The supplement findings apply to concentrated doses, not to food colouring.
Assessed against EFSA, JECFA. Full entry for E160A
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
E415
Xanthan gum
Thickener and stabiliser
What it is. A fibre made by fermenting sugars with a bacterium, which thickens liquids at very low doses.
Why it is used. Thickens sauces and dressings and gives structure to gluten free baking.
What the evidence says. Passes through largely undigested and is treated as safe by regulators, with no numerical intake limit. Very large amounts act as fibre does, which is a digestive effect rather than a safety one.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E415
Also on the label, not assessed here yet
- E412 Guar gum thickener
- E440 Pectin thickener
- E472E Mono- and diacetyltartaric acid esters (DATEM) emulsifier
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
white cabbage (56%), mayonnaise (27%) [rapeseed oil, water, spirit vinegar, sugar, pasteurised free range egg yolk, salt, stabilisers (guar gum, xanthan gum), pasteurised free range whole egg, mustard powder, citrus fibre, potato starch, egg white powder], carrots (8%), single cream (milk), onions (3%), water, rapeseed oil, stabilisers (guar gum, pectins, xanthan gum), salt, sugar, egg white powde., preservative (potassium sorbate), emulsifier (mono - and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids), colour (carotenes), antioxidant (ascorbic acid), flavouring
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.