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Henllan Bakery Vanilla School 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 (22) in Henllan Bakery Vanilla School Cake

Diphosphates

Polyoxyethylene sorbitan monostearate

Modified Starch

Mono and Diglycerides of Fatty Acids

Glucono-delta-lactone

Fructose/Glucose Syrup

Natural Flavouring

Sodium Alginate

Milk Protein

Refined Palm Oil

Citric Acid Ester of MDG

Lecithin

Agar

Chlorophyll

Lutein

Shellac

Acacia Gum

Sodium Carbonate

Potassium Sorbate

Calcium Propionate

Calcium Sulphate

Citric Acid

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Nutri-Score

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Where to buy

Retailer information unavailable.

Allergens in Henllan Bakery Vanilla School Cake

Gluten

Eggs

Milk

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Ingredients

Sponge Cake (Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Sugar, Pasteurised Liquid Egg, Vegetable Oil (Rapeseed), Water, Whey Powder (Milk), Modified Starch, Coconut Oil, Glycerine, Emulsifier (E471), Raising Agents (E575, E500, E450), Glucose Syrup, Salt, Natural Vanilla Flavouring, Preservatives (E202, E282), Stabilisers (E401, E516), Milk Protein), Topping (Sugar, Vegetable Fat (RSPO Certified Palm Oil), Water, Maize Starch, Lactose (Milk), Emulsifiers (E472c, E435, Rapeseed Lecithin), Gelling Agent (E406), Preservative (E202), Natural Colours (Beetroot, Chlorophyll, Paprika, Lutein), Glazing Agents (Shellac, Acacia Gum), Natural Vanilla Flavouring, Acid (E330))

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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