Katsu Veg Bao Buns

Additives (5)

This label lists 2 colours, 2 raising agents and 1 acidity regulator.

Also on the label, not assessed here yet

• E140 Chlorophylls and chlorophyllins colour
• E150A Plain caramel colour
• E296 Malic acid acidity regulator
• E450 Diphosphates raising agent
• E500 Sodium 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

_Wheat_ flour, katsu sauce 28% (water, onion, coconut extract, palm oil, _wheat_ flour, red miso (water, _soya_ bean, rice, salt, alcohol), garlic, salt, tapioca starch, curry powder (turmeric, coriander, cumin, cloves, cinnamon, black pepper, orange peel, cardamom, garlic, onion, _celery_, spices), sugar, _soya_ bean oil, corn starch, onion powder, colour (plain caramel), yeast extract, acidity regulator (malic acid), hydrolysed _soya_ protein, black pepper powder, chilli powder), vegetables 16% (sweet potato, red pepper, black bean, parsley), water, sugar, _soya_ bean oil, yeast, raising agents (sodium carbonates, diphosphates), salt, colour (chlorophyll).

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.