Name: Pop-tarts Frosted Hot Fudge Sundae Plastic Wrapper
Brand: Pop-Tarts
Availability: InStock
Rating: 13 (1 reviews)

Pop-tarts Frosted Hot Fudge Sundae Plastic Wrapper

Kellogg Company

/100

Lab tested

No

Harmful ingredients

13

Nutrients

0

Microplastics

Likely

Ingredients & minerals

High Fructose Corn Syrup

Provides sweetness and energy (caloric content)

High Fructose Corn Syrup

Provides sweetness and energy (caloric content)

Wheat Flour

Provides carbohydrates and protein, structural component in baking

Non-GMO Soy Lecithin

Acts as an emulsifier enhancing food texture, source of phospholipids which support cell membrane integrity, generally safe for consumption

Blue 2 Lake

None

Allura Red 40

Provides bright red color to foods, improves product appeal

Natural and Artificial Flavors

Enhance palatability, improve flavor profile of food products

Artificial Color Yellow 6 Lake

None

Coloring (Red 40 Lake)

None

Artificial Color Yellow 5 Lake

None

Blue 1 Lake

Provides stable, intense blue color in water-resistant applications such as cosmetics and processed foods

DATEM (Diacetyl Tartaric Acid Ester of Mono- and Diglycerides)

None

Confectioner's Glaze

None

Dextrose

Provides rapid energy source, used in medical settings for rehydration and hypoglycemia treatment

Cocoa Powder Processed With Alkali (Less Than 2%)

Milder taste, better solubility in liquids, antioxidant properties

Unrefined Salt

Essential electrolyte, supports nerve transmission, aids fluid balance, contains trace minerals

Encapsulated Baking Soda

Controls leavening and enhances texture and volume in baked goods

Xanthan Gum

Thickening agent, stabilizes emulsions, improves texture

Organic Carnauba Wax

None

Reduced Iron

Essential mineral for oxygen transport, supports red blood cell production

Modified Corn Starch

Improves texture, stability, and consistency in food products

Cornstarch

Thickening agent, gluten-free carbohydrate source

Sodium Acid Pyrophosphate

Functions as a leavening agent, improves texture and stability in baked goods

Monocalcium phosphate

Leavening agent, source of dietary phosphate for bone health and energy metabolism

Niacin

Supports cellular energy production, cardiovascular health at appropriate doses

Thiamine mononitrate (Vitamin B1)

Supports energy metabolism, nerve function, prevention of deficiency diseases (e.g., beriberi)

Folic acid

Prevents neural tube defects in pregnancy, supports DNA synthesis, aids red blood cell formation

Sodium Stearoyl Lactylate

Improves food texture, extends shelf life, enhances dough conditioning

Gelatin

Provides textural properties such as gelling, stabilizing and thickening; source of amino acids

Sources

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