Millionaire's cheesecake
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
11
0 we grade moderate or higher
7 of them not yet assessed here
Sugars per 100g
19.10g
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 (11)
This label lists 3 emulsifiers, 2 acidity regulators, 2 colours, 2 raising agents and 2 thickeners and gelling agents.
E466
Carboxymethyl cellulose
Thickener and stabiliser
What it is. A modified plant fibre used to thicken and stabilise.
Why it is used. Common in ice cream, low fat products, gluten free bakery and sauces.
What the evidence says. Falls in the same emulsifier and gut research bucket as polysorbate 80, with early human work hinting at effects on the microbiome. Interesting, not conclusive.
Permitted with limits.
Assessed against EFSA. Full entry for E466
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
E322
Lecithin
Emulsifier
What it is. A natural emulsifier, usually from soya or sunflower.
Why it is used. Keeps chocolate smooth and stops ingredients separating.
What the evidence says. Safe and widely used. Only relevant if the source, such as soya, is an allergen for you.
Permitted freely. Source allergen must be declared.
Assessed against EFSA, JECFA. Full entry for E322
E330
Citric acid
Acidity regulator
What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.
Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.
What the evidence says. Safe at food levels. No credible health concern for the additive itself.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E330
Also on the label, not assessed here yet
- E150A Plain caramel colour
- E170 Calcium carbonate colour
- E270 Lactic acid acidity regulator
- E410 Locust bean gum thickener
- E475 Polyglycerol esters of fatty acids emulsifier
- E500 Sodium carbonates raising agent
- E503 Ammonium 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
Toffee Flavour Cheesecake Filling 49% (Water, Full Fat Soft Cheese (_Milk_), Sugar, Light Brown Sugar, Dried Skimmed _Milk_, Cornflour, Butter (_Milk_), Tapioca Starch, _Milk_ Proteins, Coconut Oil, Whole _Milk_, Stabiliser (Sodium Carboxymethylcellulose), Emulsifiers (Mono - and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Acidity Regulators (Lactic Acid, Citric Acid), Flavourings, Sea Salt, Colour (Plain Caramel), Chocolate Sauce 30% (Water, Dried Skimmed _Milk_, Sugar, Tapioca Starch, Inulin, Cream (_Milk_), Fat Reduced Cocoa Powder, Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier (_Soya_ Lecithins)), Stabiliser (Carob Gum)), Biscuit Crumb 21% (_Wheat_ Flour (_Wheat_ Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Sugar, Palm Oil, Demerara Sugar, Invert Sugar Syrup, Water, Dried Skimmed _Milk_, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate)).
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.