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ginger bread

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Barcode: 9331043023222 (EAN / EAN-13)

Countries where sold: Australia

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Health

Ingredients

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    62 ingredients

    wheat flour, brown sugal, margarine (vegetable oil, emulsifiers (471, 322), mixed tocopherol (307b), natural flavour, natural colour (160a), salt, water), golden syrup, sugar syrups (contains 24°c light date e: ol glucose (wheat derived)), coloured choc drops (4%) (contains milk solids, emulsifiers (soya 322, 492), glazing agents (414, 553b, 903), colours (171, 122, 133, 110, 104, 124)), egg, m&m's mini (2%) (contains milk solids, emulsifier (soy lecithin), colours (171, 102, 129, 110, 133)), ground ginger (0.5%), baking powder (contains raising agents (450, 500)), mixed spice, stabiliser contains emulsifier (471)), raising agent 500), preservative (202) contains: wheat, egg, milk, soybean may contain: barley, peanuts, ree nuts, lupin utritional information rving size: avg. qty per serving avg. qty per 100g 23222 ergy tein 822kj 1750kj 2.6g total
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Peanuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E102 - Tartrazine
    • Additive: E104 - Quinoline yellow
    • Additive: E110 - Sunset yellow FCF
    • Additive: E122 - Azorubine
    • Additive: E124 - Ponceau 4r
    • Additive: E129 - Allura red
    • Additive: E133 - Brilliant blue FCF
    • Additive: E160a - Carotene
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E492 - Sorbitan tristearate
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Invert sugar

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E104 - Quinoline yellow

    Quinoline Yellow WS: Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS -Spirit Soluble-. Owing to the presence of sulfonate groups, the WS dyes are water-soluble -WS-. It is a mixture of disulfonates -principally-, monosulfonates and trisulfonates of 2--2-quinolyl-indan-1‚3-dione with a maximum absorption wavelength of 416 nm.p. 119
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E122 - Azorubine

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E307b - Concentrated tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E492 - Sorbitan tristearate

    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Egg

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Brown-sugal, Margarine, 471, 322, 307b, 160a, Contains-24-c-light-date-e, Ol-glucose, Wheat-derived, Coloured-choc-drops, Solids, Soya-322, 492, 414, 553b, 903, 171, 122, 133, 110, 104, 124, M-m-s-mini, Solids, 171, 102, 129, 110, 133, 450, 500, Stabiliser-contains-emulsifier, 471, Raising-agent-500, 202, Ree-nuts, Lupin-utritional-information-rving-size, Avg, Qty-per-serving-avg, Qty-per-100g-23222-ergy-tein-822kj-1750kj-2-6g-total

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : wheat flour, brown sugal, margarine (vegetable oil, emulsifiers (471, 322), mixed tocopherol (307b), natural flavour, natural colour (160a), salt, water), golden syrup, sugar syrups (contains 24°c light date e (ol glucose (wheat derived))), coloured choc drops 4% (solids, emulsifiers (soya 322, 492), glazing agents (414, 553b, 903), colours (171, 122, 133, 110, 104, 124)), egg, m&m's mini 2% (solids, emulsifier (soy lecithin), colours (171, 102, 129, 110, 133)), ground ginger 0.5%, baking powder (contains raising agents (450, 500)), mixed spice, stabiliser contains emulsifier (471), raising agent 500, preservative (202), ree nuts, lupin utritional information rving size (avg, qty per serving avg, qty per 100g 23222 ergy tein 822kj 1750kj 2.6g total)
    1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.25 - percent_max: 75.5
    2. brown sugal -> en:brown-sugal - percent_min: 4 - percent_max: 39.75
    3. margarine -> en:margarine - percent_min: 4 - percent_max: 27.8333333333333
      1. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.571428571428571 - percent_max: 27.8333333333333
      2. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 13.9166666666667
        1. 471 -> en:471 - percent_min: 0 - percent_max: 13.9166666666667
        2. 322 -> en:322 - percent_min: 0 - percent_max: 6.95833333333333
      3. mixed tocopherol -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.27777777777778
        1. 307b -> en:307b - percent_min: 0 - percent_max: 9.27777777777778
      4. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.95833333333333
      5. natural colour -> en:natural-colours - percent_min: 0 - percent_max: 5.56666666666667
        1. 160a -> en:160a - percent_min: 0 - percent_max: 5.56666666666667
      6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.63888888888889
      7. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.97619047619048
    4. golden syrup -> en:golden-syrup - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 21.875
    5. sugar syrups -> en:sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 18.3
      1. contains 24°c light date e -> en:contains-24-c-light-date-e - percent_min: 4 - percent_max: 18.3
        1. ol glucose -> en:ol-glucose - percent_min: 4 - percent_max: 18.3
          1. wheat derived -> en:wheat-derived - percent_min: 4 - percent_max: 18.3
    6. coloured choc drops -> en:coloured-choc-drops - percent_min: 4 - percent: 4 - percent_max: 4
      1. solids -> en:solids - percent_min: 1 - percent_max: 4
      2. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2
        1. soya 322 -> en:soya-322 - percent_min: 0 - percent_max: 2
        2. 492 -> en:492 - percent_min: 0 - percent_max: 1
      3. glazing agents -> en:glazing-agent - percent_min: 0 - percent_max: 1.33333333333333
        1. 414 -> en:414 - percent_min: 0 - percent_max: 1.33333333333333
        2. 553b -> en:553b - percent_min: 0 - percent_max: 0.666666666666667
        3. 903 -> en:903 - percent_min: 0 - percent_max: 0.444444444444444
      4. colours -> en:colour - percent_min: 0 - percent_max: 1
        1. 171 -> en:171 - percent_min: 0 - percent_max: 1
        2. 122 -> en:122 - percent_min: 0 - percent_max: 0.5
        3. 133 -> en:133 - percent_min: 0 - percent_max: 0.333333333333333
        4. 110 -> en:110 - percent_min: 0 - percent_max: 0.25
        5. 104 -> en:104 - percent_min: 0 - percent_max: 0.2
        6. 124 -> en:124 - percent_min: 0 - percent_max: 0.166666666666667
    7. egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 2 - percent_max: 4
    8. m&m's mini -> en:m-m-s-mini - percent_min: 2 - percent: 2 - percent_max: 2
      1. solids -> en:solids - percent_min: 0.666666666666667 - percent_max: 2
      2. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1
        1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1
      3. colours -> en:colour - percent_min: 0 - percent_max: 0.666666666666667
        1. 171 -> en:171 - percent_min: 0 - percent_max: 0.666666666666667
        2. 102 -> en:102 - percent_min: 0 - percent_max: 0.333333333333333
        3. 129 -> en:129 - percent_min: 0 - percent_max: 0.222222222222222
        4. 110 -> en:110 - percent_min: 0 - percent_max: 0.166666666666667
        5. 133 -> en:133 - percent_min: 0 - percent_max: 0.166666666666667
    9. ground ginger -> en:ginger-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11006 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    10. baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 0.5
      1. contains raising agents -> en:raising-agent - percent_min: 0 - percent_max: 0.5
        1. 450 -> en:450 - percent_min: 0 - percent_max: 0.5
        2. 500 -> en:500 - percent_min: 0 - percent_max: 0.25
    11. mixed spice -> en:mixed-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    12. stabiliser contains emulsifier -> en:stabiliser-contains-emulsifier - percent_min: 0 - percent_max: 0.5
      1. 471 -> en:471 - percent_min: 0 - percent_max: 0.5
    13. raising agent 500 -> en:raising-agent-500 - percent_min: 0 - percent_max: 0.5
    14. preservative -> en:preservative - percent_min: 0 - percent_max: 0.5
      1. 202 -> en:202 - percent_min: 0 - percent_max: 0.5
    15. ree nuts -> en:ree-nuts - percent_min: 0 - percent_max: 0.5
    16. lupin utritional information rving size -> en:lupin-utritional-information-rving-size - percent_min: 0 - percent_max: 0.5
      1. avg -> en:avg - percent_min: 0 - percent_max: 0.5
      2. qty per serving avg -> en:qty-per-serving-avg - percent_min: 0 - percent_max: 0.25
      3. qty per 100g 23222 ergy tein 822kj 1750kj 2.6g total -> en:qty-per-100g-23222-ergy-tein-822kj-1750kj-2-6g-total - percent_min: 0 - percent_max: 0.166666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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