fusian sticky hoisin duck noodles
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
5
0 we grade moderate or higher
2 of them not yet assessed here
Nutrients
–
Nothing above the low band
Or no figures recorded at all
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (5)
This label lists 3 acidity regulators, 1 colour and 1 flavour enhancer.
E160A
Carotenes
Yellow to orange colour
What it is. The orange pigments found in carrots and other vegetables, either extracted or made synthetically.
Why it is used. Colours margarine, soft drinks, dairy, and sweets.
What the evidence says. The same compound the body turns into vitamin A, and safe at the levels used in food. High dose beta-carotene supplements have been linked to harm in smokers, but those doses are far above anything a colour in food delivers, and conflating the two is a common mistake.
Permitted. The supplement findings apply to concentrated doses, not to food colouring.
Assessed against EFSA, JECFA. Full entry for E160A
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
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
- E452 Polyphosphates acidity regulator
- E501 Potassium carbonates acidity regulator
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
Noodles: Wheat Flour, Palm oil, salt, Flavour Enhancer (Monosodium Glutamate), Acidity Regulator (Potassium carbonates), Garlic, Stabiliser (Polyphosphates), Turmeric. Seasoning Sachet: Sugar, Potato Starch, Yeast Extract, Flavourings (with gluten, egg, mustard), Herb and Spices (0.77%): (Ginger (4.2%), Coriander, Cinnamon, Chilli Pepper (0.5%)), Soya Sauce (with gluten) (8.5%), salt, Caramelised sugar, Maltodextrin, Onion, Garlic, Sunflower Oil, Acidity Regulator (Citric Acid). Dried vegetables (6.8%): White Cabbage, carrot, Chive. Sunflower Oil (2.6%): Sunflower oil, Antioxidant (Tocopherol with Soya), colour (Carotenes). May contain Celery Milk and Sesame.
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.