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Fiona Cairns Lemon Daisy Cake

Ultra‑processed

The product contains additives or is industrially processed in a way that we consider clear indicators of an ultra‑processed food (UPF) by the NOVA classification.

Additives and processes (14) in Fiona Cairns Lemon Daisy Cake

Diphosphates

Mono and Diglycerides of Fatty Acids

Lactic acid esters of mono- and diglycerides of fatty acids

Polyglycerol Esters of Fatty Acids

Fructose/Glucose Syrup

Dextrose/Glucose

Pectin

Refined Palm Oil

Tragacanth Gum

Flavouring

Curcumin

Citric Acid

Sodium Carbonate

Potassium Sorbate

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Nutri-Score

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Where to buy

Retailer information unavailable.

Allergens in Fiona Cairns Lemon Daisy Cake

Milk

Gluten

Eggs

Nuts (may contain traces)

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Ingredients

Sugar, Water, Butter (MILK), Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Free Range Whole EGG, Cornflour, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Sodium Stearoyl-2- Lactylate), Lemon Juice, Acidity Regulators (Citric Acid, Trisodium Citrate), Glucose-Fructose Syrup, Free Range Pasteurised EGG Yolk, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Lemon Juice from Concentrate, Salt, Dextrose, Apricot Purée, MILK Whey Powder, Lemon Oil, Gelling Agent (Pectin), Preservative (Potassium Sorbate), Glucose Syrup, Palm Oil, Humectant (Vegetable Glycerol), Stabiliser (Tragacanth), Flavouring, Dried Free Range EGG Albumen, Colour (Curcumin)

Always double‑check the information on the product packaging to ensure you do not consume anything you may react to.

The product information comes from both internal and external sources and may contain errors. Recognition of ingredients and additives may also be incomplete. The Food App is not responsible for any inaccuracies or omissions.

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