Plant-Based Sourdough Peppernomi
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
6
0 we grade moderate or higher
3 of them not yet assessed here
Fat per 100g
5.40g
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 (6)
This label lists 4 thickeners and gelling agents, 1 antioxidant and 1 flour treatment agent.
E407
Carrageenan
Thickener and stabiliser
What it is. A gel forming fibre extracted from red seaweed.
Why it is used. Thickens dairy, plant milks, desserts and some processed meats.
What the evidence says. Food grade carrageenan is permitted. A degraded form called poligeenan is harmful, but that is not what goes into food. Some lab and animal work links carrageenan to gut inflammation, which keeps it under review, but human evidence is limited and mixed.
Permitted, including in organic food in many places, though a few specialist products avoid it as a precaution.
Assessed against EFSA, JECFA. Full entry for E407
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
- E425 Konjac thickener
- E461 Methyl cellulose thickener
- E920 L-cysteine flour treatment 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
Dough (65%) (WHEAT Flour, Water, Durum WHEAT Semolina, Sourdough Mixture (Dehydrated WHEAT Sourdough, Yeast, Antioxidant: Ascorbic Acid, Enzymes), Salt, Extra Virgin Olive Oil, Flour Enhancer (WHEAT Starch, Flour Treatment Agents: Ascorbic Acid, L-Cysteine), Tomato Sauce (17%) (Tomato Pulp, Dried Oregano, Dried Basil), Vegan Cheese Alternative (13%) (Water, Coconut Oil, Potato Starch, White Beans, Apple Vinegar, Salt, Tapioca Starch, Yeast Extract, Natural Aroma, Natural Colour, Thickener: Xanthan Gum, Yeast, Garlic Powder), Vegan Pepperoni Alternative (6%) (Water, Coconut Oil, Pea Protein, Thickeners: Carrageenan, Konjac Gum; Salt, Potato Protein, Starch, Flaxseed Flour, Enzymes, Sunflower Oil, Spices (Paprika, Chilli), Spice Extract: Onion%3B Dextrose, Concentrated Beetroot Juice, Stabiliser: Methylcellulose), Dried Oregano.
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.