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SWIZZELS Love Hearts Gift cake

SWIZZELS Love Hearts Gift cake

SWIZZELS Love Hearts Gift cake 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.

Additives and processes (19) in SWIZZELS Love Hearts Gift cake


Sodium Stearoyl-2-Lactylate (SSL)


Diphosphates


Refined Palm Oil


Fructose/Glucose Syrup


Glycerol


Mono and Diglycerides of Fatty Acids


Lecithin


Pectin


Anthocyanin


Curcumin


Riboflavin


Vegetable carbon


Xanthan Gum


Flavouring


Sodium Carbonate


Potassium Sorbate


Citric Acid


Sodium Citrates


Beeswax


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Allergens in SWIZZELS Love Hearts Gift cake

Gluten


Eggs


Milk


Nuts (may contain traces)

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Ingredients

Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Rapeseed Oil, Palm Oil, Pasteurised Egg, Glucose Syrup, Glucose-Fructose Syrup, Wheat Starch, Pasteurised Egg White, Humectant (Glycerol), Raspberry Concentrate, Skimmed Milk Powder, Maize Starch, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Mono-and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Lecithins), Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate), Preservative (Potassium Sorbate), Acidity Regulators (Citric Acid, Sodium Citrates), Beetroot Juice from Concentrate, Gelling Agent (Pectins), Colours (Anthocyanins, Curcumin, Beetroot Red, Riboflavin, Vegetable Carbon), Stabiliser (Xanthan Gum), Coconut Oil, Glazing Agent (Beeswax, White & Yellow), Flavouring, Dried Egg White, Spirulina Concentrate, Sweet Filling 32%, Raspberry Jam 4%

Nutritional information

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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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