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Strawberry trifle - Tesco

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Strawberry trifle - Tesco

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Barcode: 5010204374147 (EAN / EAN-13)

Packaging: Ldpe-film, Pet-tub

Brands: Tesco

Categories: Desserts, Trifles, Strawberry trifle

Stores: Tesco

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    44 ingredients

    Water, Cream (Milk), Strawberry, Milk, Skimmed Milk, Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Stabilisers (Modified Maize Starch, Carob Gum, Pectin, Agar), Pasteurised Egg, Dextrose, Fruit Concentrates (Apple Concentrate, Raspberry Concentrate, Lemon Concentrate, Elderberry Concentrate), Dried Skimmed Milk, Milk Proteins, Flavouring, Raising Agents (Disodium Diphosphate, Potassium Bicarbonate), Acidity Regulators (Citric Acid, Trisodium Citrate, Calcium Lactate), Colours (Anthocyanins, Mixed Carotenes), Gelling Agent (Carob Gum), Sucrose, Emulsifiers (Polyglycerol Esters of Fatty Acids, Mono - and Di-Glycerides of Fatty Acids). Also, may contain nuts.
    Allergens: Gluten, Milk
    Traces: Nuts

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160a - Carotene
    • Additive: E163 - Anthocyanins
    • Additive: E327 - Calcium lactate
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Milk proteins

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E331iii - Trisodium citrate

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E501 - Potassium carbonates

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E501ii - Potassium hydrogen carbonate

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, Milk, Skimmed milk, Egg, Skimmed milk, Milk proteins

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Iron, Thiamin, Also

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Water, Cream, Strawberry, Milk, Skimmed Milk, Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Stabilisers (Modified Maize Starch, Carob Gum, Pectin, Agar), Egg, Dextrose, Fruit Concentrates (Apple, Raspberry, Lemon, Elderberry), Skimmed Milk, Milk Proteins, Flavouring, Raising Agents (Disodium Diphosphate, Potassium Bicarbonate), Acidity Regulators (Citric Acid, Trisodium Citrate, Calcium Lactate), Colours (Anthocyanins, Mixed Carotenes), Gelling Agent (Carob Gum), Sucrose, Emulsifiers (Polyglycerol Esters of Fatty Acids, mono- and DiGlycerides of Fatty Acids), Also
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.76190476190476 - percent_max: 100
    2. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 50
    3. Strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 33.3333333333333
    4. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
    5. Skimmed Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
    6. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 13.4
    7. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 13.4
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 13.4
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.7
      3. Iron -> en:iron - percent_min: 0 - percent_max: 4.46666666666667
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.35
      5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 2.68
    8. Stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 12.5
      1. Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
      2. Carob Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      4. Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 3.125
    9. Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 11.1111111111111
    10. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
    11. Fruit Concentrates -> en:fruit-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      1. Apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 9.09090909090909
      2. Raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 4.54545454545455
      3. Lemon -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 3.03030303030303
      4. Elderberry -> en:elderberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 2.27272727272727
    12. Skimmed Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333
    13. Milk Proteins -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    15. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. Disodium Diphosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Potassium Bicarbonate -> en:e501ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    16. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Trisodium Citrate -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. Calcium Lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    17. Colours -> en:colour - percent_min: 0 - percent_max: 5
      1. Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Mixed Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
    18. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 5
      1. Carob Gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    19. Sucrose -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5
    20. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. Polyglycerol Esters of Fatty Acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      2. mono- and DiGlycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
    21. Also -> en:also - percent_min: 0 - percent_max: 4.76190476190476

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 11

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 1 / 5 (value: 2.6, rounded value: 2.6)
    • Fiber: 0 / 5 (value: 0.6, rounded value: 0.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 11.9512648809524, rounded value: 12)

    Negative points: 7

    • Energy: 1 / 10 (value: 569, rounded value: 569)
    • Sugars: 2 / 10 (value: 13.4, rounded value: 13.4)
    • Saturated fat: 4 / 10 (value: 4.6, rounded value: 4.6)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (7 - 1)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Trifles
    Energy 569 kj
    (136 kcal)     		-21%
    Fat 7.1 g -5%
    Saturated fat 4.6 g -
    Carbohydrates 15.2 g -21%
    Sugars 13.4 g -13%
    Fiber 0.6 g -13%
    Proteins 2.6 g -1%
    Salt 0.1 g -36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11.951 %

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Data sources

Product added on by brent
Last edit of product page on by moon-rabbit.
Product page also edited by packbot, swipe-studio, teolemon.

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