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Origin
Made in
Country of manufacture not disclosed
Ingredients sourced from
Source: openfoodfacts
Recipe history
CurrentViewing
E102E319E320E412E452E500E501E621E627E631
Additives (10)
| Additive | Class | Status |
|---|---|---|
E102 Tartrazine · AU | Colour | Watch |
E319 TBHQ (tert-butylhydroquinone) · AU | Antioxidant | Watch |
E320 BHA (butylated hydroxyanisole) · AU | Antioxidant | High |
E412 Guar gum · AU | Thickener | Low |
E452 Polyphosphates · AU | Mineral salt | Watch |
E500 Sodium carbonates · AU | Acidity regulator | Low |
E501 Potassium carbonates · AU | Acidity regulator | Low |
E621 Monosodium glutamate · AU | Flavour enhancer | Low |
E627 Disodium guanylate · AU | Flavour enhancer | Low |
E631 Disodium inosinate · AU | Flavour enhancer | Low |
Health evidence
Strongest evidence across the additives in this product. Bars show how settled the science is — not how dangerous.
Hyperactivity & behaviour
Higher risk in children
Probable
Allergy & intolerance
Higher risk if aspirin-sensitive
Suspected
Gut microbiome
Unknown
Metabolic effects
Suspected
Carcinogenicity
High-dose animal evidence only
Suspected
Cardiovascular
Adds to sodium intake
Suspected
Research behind this
Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children: a randomised, double-blinded, placebo-controlled trial
A mix of artificial colours and sodium benzoate increased hyperactivity in children in the general population. The basis for the EU warning label.
Scientific Opinion on the re-evaluation of Tartrazine (E 102)
Re-evaluated the acceptable daily intake and reviewed intolerance and behavioural evidence; ADI retained at 7.5 mg/kg bw/day.
Butylated hydroxyanisole — IARC Monographs on the Evaluation of Carcinogenic Risks
Classified BHA as “possibly carcinogenic to humans” (Group 2B), based on forestomach tumours in rodents.
This product is rated High concern.
Read the full methodology →