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M&S Plant Kitchen Cauliflower and Leek Bake

M&S Plant Kitchen Cauliflower and Leek Bake

M&S Plant Kitchen Cauliflower and Leek Bake is an Ultra‑processed food product.

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 (5) in M&S Plant Kitchen Cauliflower and Leek Bake


Polyoxyethylene sorbitan monostearate


Modified Starch


Natural Flavouring


Xanthan Gum


Fructose/Glucose Syrup


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Nutri-Score

Nutri-Score C M&S Plant Kitchen Cauliflower and Leek Bake has a Nutri-Score of C.

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Where to buy

  • Ocado
  • M&S
M&S Plant Kitchen Cauliflower and Leek Bake and other products from this brand are available at Ocado, M&S.

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Allergens in M&S Plant Kitchen Cauliflower and Leek Bake

Gluten


Mustard

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Ingredients

Cauliflower (40%) · Lentil Protein Preparation (24%) (Water · Rapeseed Oil · Coconut Oil · Lentil Protein · Sugar · Modified Potato Starch · Stabiliser: Methyl Cellulose · Emulsifier: E435 · Acidity Regulator: E331 (iii) · Natural Flavourings · Salt · Stabiliser: Xanthan Gum · Natural Colour: B-carotenes) · Water · Leeks (10%) · Wheatflour* · Coconut Oil Based Preparation (2.5%) (Water · Coconut Oil · Modified Potato Starch · Potato Starch · Salt · Natural Colour: B-carotenes) · Tapioca Starch · Salt · Cornflour · Yeast Extract · Glucose Syrup · Natural Flavourings · Vegetable Oil (Sunflower/Rapeseed) · Vinegar · Rapeseed Oil · Olive Oil · Dried Brown Mustard · Dried Yellow Mustard · Ground Spices (White Pepper · Turmeric · Pimentoes) · Sea Salt · Yeast · Mustard Seed Husk. *Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid.

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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