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Madeira Cake - The Bakery at ASDA - 272 g

Madeira Cake - The Bakery at ASDA - 272 g

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Barcode: 5054070893524 (EAN / EAN-13)

Quantity: 272 g

Brands: The Bakery at ASDA

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Sweet snacks, Biscuits and cakes, Cakes, Bakery products, Madeira Cake

Labels, certifications, awards: No artificial colors

Stores: Asda

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

30 ingredients

Sugar, Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Pasteurised Whole Egg, Palm Oil, Rapeseed Oil, Water, Humectant (Glycerol), Glucose Syrup, Skimmed Milk Powder, Raising Agents (Diphosphates, Sodium Carbonates), Emulsifiers (Mono - and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Preservative (Sorbic Acid), Acidity Regulator (Potassium Hydroxide), Flavouring, Colour (Carotenes).

Allergens: Eggs, Gluten, Milk

Traces: Nuts

Food processing

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

Additive: E160a - Carotene

Additive: E422 - Glycerol

Additive: E450 - Diphosphates

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E475 - Polyglycerol esters of fatty acids

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E422 - Glycerol

Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
Source: Wikipedia

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.

E475 - Polyglycerol esters of fatty acids

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E525 - Potassium hydroxide

Potassium hydroxide: Potassium hydroxide is an inorganic compound with the formula KOH, and is commonly called caustic potash. Along with sodium hydroxide -NaOH-, this colorless solid is a prototypical strong base. It has many industrial and niche applications, most of which exploit its corrosive nature and its reactivity toward acids. An estimated 700‚000 to 800‚000 tonnes were produced in 2005. About 100 times more NaOH than KOH is produced annually. KOH is noteworthy as the precursor to most soft and liquid soaps, as well as numerous potassium-containing chemicals.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Whole egg, Skimmed milk powder

Vegetarian status unknown
Unrecognized ingredients: Iron, Thiamin, Thiamin

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

Details of the analysis of the ingredients
: Sugar, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Whole Egg, Palm Oil, Rapeseed Oil, Water, Humectant (Glycerol), Glucose Syrup, Skimmed Milk Powder, Raising Agents (Diphosphates, Sodium Carbonates), Emulsifiers (mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Preservative (Sorbic Acid), Acidity Regulator (Potassium Hydroxide), Flavouring, Colour (Carotenes)
Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.66666666666667 - percent_max: 100

Fortified Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

Iron -> en:iron - percent_min: 0 - percent_max: 16.6666666666667

Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

Thiamin -> en:thiamin - percent_min: 0 - percent_max: 10

B1 -> en:thiamin - percent_min: 0 - percent_max: 10

Whole Egg -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 33.3333333333333

Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 25

Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20

Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

Humectant -> en:humectant - percent_min: 0 - percent_max: 14.2857142857143

Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5

Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 11.1111111111111

Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 10

Diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

Sodium Carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 9.09090909090909

mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.09090909090909

Polyglycerol Esters of Fatty Acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455

Preservative -> en:preservative - percent_min: 0 - percent_max: 8.33333333333333

Sorbic Acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 7.69230769230769

Potassium Hydroxide -> en:e525 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Colour -> en:colour - percent_min: 0 - percent_max: 5

Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 3 / 5 (value: 5.2, rounded value: 5.2)

Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.91666666666666, rounded value: 2.9)

Negative points: 16

Energy: 4 / 10 (value: 1641, rounded value: 1641)

Sugars: 6 / 10 (value: 28, rounded value: 28)

Saturated fat: 5 / 10 (value: 5.2, rounded value: 5.2)

Sodium: 1 / 10 (value: 120, rounded value: 120)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (16 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (16%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (5.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (28%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.3%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (34g)	Compared to: Madeira-cake
Energy	1,641 kj (391 kcal)	558 kj (133 kcal)	+1%
Fat	16 g	5.44 g	+7%
Saturated fat	5.2 g	1.77 g	-2%
Carbohydrates	56 g	19 g	+6%
Sugars	28 g	9.52 g	+1%
Fiber	1.1 g	0.374 g	+12%
Proteins	5.2 g	1.77 g	+27%
Salt	0.3 g	0.102 g	-39%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2.917 %	2.917 %

Serving size: 34g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a high impact

Packaging parts

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Madeira Cake - Recycling instructions and/or packaging information

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on September 10, 2023, 2:43:51 PM CEST by jrfl
Last edit of product page on September 11, 2023, 4:07:07 PM CEST by chevalstar.
Product page also edited by roboto-app.

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Madeira Cake - The Bakery at ASDA - 272 g