Southern Fried Chicken Wrap
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
14
0 we grade moderate or higher
8 of them not yet assessed here
Salt per 100g
1.57g
High
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 (14)
This label lists 3 acidity regulators, 3 thickeners and gelling agents, 2 preservatives, 2 raising agents, 1 anticaking agent, 1 emulsifier, 1 flavour enhancer and 1 additive.
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
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
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
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
E621
Monosodium glutamate
Flavour enhancer
What it is. The sodium salt of glutamate, an amino acid found naturally in tomatoes, cheese and mushrooms.
Why it is used. Boosts savoury, umami flavour in stocks, crisps, ready meals and sauces.
What the evidence says. The old idea of MSG causing headaches and flushing, once called Chinese restaurant syndrome, has not held up in controlled trials. Regulators worldwide treat it as safe at normal intake. A genuinely useful example of a feared additive that the evidence exonerates.
Permitted and classed as safe. Adds to total sodium, so it counts towards salt if a product uses a lot.
Assessed against EFSA, JECFA, US FDA. Full entry for E621
Also on the label, not assessed here yet
- E260 Acetic acid acidity regulator
- E282 Calcium propionate preservative
- E296 Malic acid acidity regulator
- E412 Guar gum thickener
- E422 Glycerol other
- E450 Diphosphates raising agent
- E500 Sodium carbonates raising agent
- E551 Silicon dioxide anticaking 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
Tortilla Wrap (Wheat Flour (63%) Water, Rapeseed Oil, Humectant (Glycerine), Palm Fat, Sugar, Salt, Raising Agent (E500i, E500ii), Acidifier (E296), Emulsifier (E471), Stabilizers (E412, E466), Preservatives (E202, E282), Fried Chicken (30%) (Chicken Breast Fillet 60%, Wheat Flour, Water, Wheat Semolina, Salt, Rapeseed Oil, Wheat Gluten, Maize Flour, Wheat Starch, Modified Waxy Maize Starch, Pepper, Monosodium Glutamate, Dried Yeast, Colour: Paprika Extract and Flavourings, Raising Agents: E450(i), E500(ii), Anti-caking Agent (E551), Dextrose, Acidity Regulator (E500), Onion Powder, Egg Albumen, Vegetable Fat (Palm), Skimmed Milk Powder, Yeast Extract (Sulphite) Garlic Powder, Herb, Herb Extract, Spice Extracts, Natural Flavouring, Dried Glucose Syrup), Coleslaw (17%) (Mayonnaise (Rapeseed Oil, Water, Sugar, Stabiliser: Modified Maize Starch, Preservative: Acetic Acid, Egg Yolk Powder (Pasteurised Egg Yolk Powder, Salt, Maltodextrin), Stabiliser: Xanthan Gum, Salt, Preservative: Potassium Sorbate), Onion, Carrot, Cabbage, Mixed Herbs, Salt, Black Pepper, Potassium Sorbate), BBQ Sauce (11%)(Water, Sugar, Tomato Paste, Glucose-Fructose Syrup, Modified Starch, Acidity Regulator (Acetic Acid, Citric Acid), Spice Blend (Salt, Paprika, Garlic, Onion, Black Pepper, Cayenne), Apple Juice Concentrate, Caramelised Sugar Syrup, Preservative (Potassium Sorbate), Stabiliser (Xanthan Gum), BBQ Flavouring, Smoke
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.