Lasagne

Additives (2)

This label lists 1 colour and 1 thickener or gelling agent.

Also on the label, not assessed here yet

• E160B Annatto, bixin, norbixin colour
• E428 Gelatine thickener

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

water, beef (21%), pasta sheet (14%) [durum wheat semolina, egg, water, olive oil, salt], whole milk, tomatoes, tomato purée, onions, cornflour, carrots, single cream (milk), coloured cheddar cheese (2%) [cheese (milk), colour (annatto norbixin)], red wine, extra mature cheddar cheese (milk) (1%), vegetable stock [water, yeast extract, onion powder, salt, potato flakes, carrot concentrate, sugar, sunflower oil, leek powder, lemon juice, garlic powder], medium fat hard cheese (milk), white wine vinegar, tapioca starch, garlic purée, beef stock [beef stock, yeast extract, salt], sugar, rapeseed oil, beef gelatine, dijon style mustard [water, mustard seeds, spirit vinegar, salt], black pepper, salt, basil, white pepper, nutmeg.

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.