Lemon & Strawberry Real Italian Ice

How it scored 30 / 100

Nutrition snapshot

Ingredients 16 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Syrup Blend
  Mixture of two or more syrups (e.g., corn syrup, sugar syrup, fruit syrup, honey).
  Moderate
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Concentrated Lemon Juice
  Lemon juice with water removed by evaporation.
  Safe
• 5 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 6 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 7 Stabiliser
  Generic umbrella term for any of dozens of food additives used to maintain physical and chemical properties of foods.
  Low
• 8 Strawberry
  Fruit of Fragaria × ananassa, eaten fresh, frozen, or processed.
  Safe
• 9 Strawberry Juice Concentrate
  Strawberry juice with most of its water removed by evaporation.
  Low
• 10 Beetroot Juice Concentrate
  Concentrated juice from red beetroot (Beta vulgaris); rich in betalain pigments.
  Safe
• 11 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 12 Sucrose
  Common table sugar; a disaccharide of glucose and fructose, refined from sugar cane or sugar beet.
  Low
• 13 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 14 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 15 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 16 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low