Name: Pop Tarts Tartelettes
Brand: Pop-Tarts
SKU: 448913
Availability: InStock
Rating: 3 (1 reviews)

Ingredients & minerals

Sugar/Glucose-Fructose

Excessive intake associated with increased risk of obesity, insulin resistance, type 2 diabetes, dental caries, metabolic disorders

Soy Lecithin

Estrogenic effects, hexane solvent residue from processing, potential allergen, contamination with pesticide residues

Titanium Dioxide

Potential inhalation toxicity as nanoparticle, classification as possible carcinogen by inhalation (IARC Group 2B), regulatory restrictions in food use in EU, possible irritation on inhalation or skin contact

Lécithine de soja

Potential estrogenic effects, hexane solvent residues from processing, allergen for soy-sensitive individuals, ultra-processing

Soya

Estrogenic endocrine effects, hexane solvent residues in processed forms, allergy potential, moderate contamination risk from pesticides

Vegetable shortening (modified palm oil)

High saturated fat content associated with cardiovascular risk, potential trans fat if partially hydrogenated, processing-related contaminants, persistence as a saturated fat

Dioxyde de titane

Potential inhalation toxicity as a nanoparticle, possible genotoxicity concerns, regulatory restrictions on use in food in some jurisdictions

Allura Red

Allergic reactions, hyperactivity in children, potential carcinogenic effects

Shortening d'huile végétale et d'huile de palme modifiée

High saturated fat content, possible trans fat presence if partially hydrogenated, cardiovascular risk at excessive intake

Sucre [glucose-fructose]

Excessive intake associated with increased risk of weight gain, insulin resistance, dental caries

Amidon de blé modifié

Contains gluten (risk for celiac disease and gluten sensitivity), possible allergen, ultra-processed additive

Bleu brillant FCF

Potential hypersensitivity/allergic reactions, possible behavioral effects in sensitive children (controversial), synthetic dye exposure

Craquelins pulvérisés

May contain additives or preservatives, potential for high sodium and refined carbohydrate content

Dextrose

Provides rapid energy source, improves taste and texture in food products

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Citric acid

Preservative, pH regulator, enhances flavor stability

Dried Blueberries

Rich in antioxidants, good source of fiber, contains vitamins like C and K

Xanthan Gum

Stabilizes emulsions, improves texture, prevents ingredient separation

Corn starch

Thickening agent, gluten-free carbohydrate source

Sucre à glacer

Provides quick source of energy, used in culinary applications for texture and sweetness

Amidon de blé

Source of carbohydrate energy, generally safe for most consumers

Sel

Essential electrolyte, supports nerve transmission, aids fluid balance

Farine de maïs

Gluten-free, source of carbohydrates, contains some fiber and essential nutrients

Icing Sugar

Provides sweetening and smooth texture for icings and frostings

Wheat Flour

Source of carbohydrates and protein, provides structure in baking

Graham Cracker Meal

Source of carbohydrates and dietary fiber if made from whole grains, functional in baking

Wheat Starch

Provides texture modification and thickening properties in formulations, gluten-free when adequately purified

Baking soda

Leavening agent in baking, pH buffering capability

Caramel

Provides color and flavor in food products

Turmeric

Flavoring agent, natural coloring

Indigotine

Provides blue color in food and industrial applications

Acide Citrique (Citric Acid)

Flavor enhancement, preservative effects by acidifying environment to inhibit microbial growth

LEVURE ARTIFICIELLE

Leavening agent, contributes to texture and flavor development

Bleuets Déshydratés

Provides dietary fiber, antioxidants, vitamins

Gélatine

Provides protein, improves texture and mouthfeel in foods, supports joint and skin health as a source of collagen peptides after digestion

Arômes de Raisin Naturel et Artificiel

Enhances flavor and palatability of food products

Huile de palme

Provides energy, used as frying and cooking oil, stable at high temperatures

Gomme xanthane

Stabilizes emulsions, improves texture and viscosity

Amidon de maïs

Thickening agent, stabilizer, gluten-free carbohydrate source

Curcuma

Culinary spice, natural colorant, antioxidant properties at dietary levels

Colorant (Rouge Allura)

Colorant to enhance appearance of food and cosmetic products

Com flour

Source of carbohydrates, gluten-free alternative to wheat flour

Baking powder

Leavening agent, facilitates dough/batter rising

Dried Grapes

Source of antioxidants, dietary fiber, natural sugars for energy, vitamins (notably B vitamins) and minerals such as potassium and iron

Dried Apples

Source of dietary fiber, some vitamins, convenient fruit form

Gelatin

Provides gelation, thickening, and stabilizing functions in foods and pharmaceuticals

Modified Wheat Starch

Improves texture, stability, and shelf-life in food products, enhances thickening and emulsifying properties

Natural and Artificial Flavour

Improves taste and aroma, enhances consumer acceptability

Palm Oil

Provides stable saturated fat, long shelf life, good cooking fat due to oxidative stability, sources of tocotrienols and vitamin E

Farine de Blé

Source of carbohydrates, provides energy, contains some proteins and dietary fiber

Raisins

Source of dietary fiber, antioxidants, vitamins, and minerals

Pommes de terre déshydratées

Provides carbohydrates, dietary fiber, vitamins and minerals present in potatoes, convenient storage and use