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Waitrose Free From Sticky Toffee Muffins

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 (16) in Waitrose Free From Sticky Toffee Muffins

Sugar Esters of Nutritional Fatty Acids

Sorbitan tristearate

Polyoxyethylene sorbitan monostearate

Fructose/Glucose Syrup

Refined Palm Oil

Mono and Diglycerides of Fatty Acids

Flavouring

Inverted Sugar Syrup

Methyl cellulose

Polyglycerol Esters of Fatty Acids

Xanthan Gum

Potassium Sorbate

Calcium Phosphates

Sodium Carbonate

Citric Acid

Ascorbic Acid

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Nutri-Score

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Where to buy

Waitrose

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Allergens in Waitrose Free From Sticky Toffee Muffins

Eggs

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Ingredients

Pasteurised free range egg, brown sugar (22%), salted caramel sauce (10%) (sugar, glucose syrup, palm oil (certified sustainable), rapeseed oil, water, colour (plain caramel), emulsifiers (sucrose esters of fatty acids, sorbitan tristearate, mono- and diglycerides of fatty acids, polysorbate 60), flavouring, salt, preservative (potassium sorbate)), rice flour, rapeseed oil, palm oil (certified sustainable), humectant (vegetable glycerol), tapioca flour, potato flour, date paste (3%), partially inverted refiners syrup, maize flour, emulsifiers (mono- and diglycerides of fatty acids, methylcellulose, polyglycerol esters of fatty acids), colour (plain caramel), raising agents (calcium phosphates, sodium carbonates, monocalcium phosphate, sodium bicarbonate), glucose syrup, stabiliser (xanthan gum), salt, flavourings, preservative (potassium sorbate), antioxidants (citric acid, ascorbic 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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