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Britannia

Cake Gobbles Pineapple Plunge

Name: Cake Gobbles Pineapple Plunge
Brand: Britannia

Avoid SafeShelf · review pending

NOVA 4high added sugarultra-processedsynthetic colourcontains trans fathigh sodiumlactose-freepregnancy-safenut-freeenjoy in moderation

Serving

13 g

Pack

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Ingredients

Barcode

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01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Avoid · 1 ingredient shown

Avoid1 of 20 ingredients

Edible Hydrogenated Vegetable Oil & Palmolein OilAvoid

Caution 10▾

Refined Wheat Flour (Maida)Caution

SugarCaution

Humectants (422 & 420)Caution

Penta Cake (Raising Agents (450(i), 500(ii), 341(i) & 341(iii)))Caution

Emulsifiers (472e, 466 & 435)Caution

Stabilizer (412) & Acidity Regulator (330)Caution

Cake Gel (Emulsifiers & Stabilizers (471, 477) and Humectant (420(i)))Caution

Raising Agents (341(i), 500(ii) & 450(i))Caution

Invert SyrupCaution

Contains Permitted Synthetic Food Colour (102)Caution

Cleared 9▾

EggsCleared

Crystallized Fruit (Papaya Cuts & Pineapple Cuts)Cleared

Maltose SyrupCleared

Edible StarchCleared

Iodized SaltCleared

Preservatives (202 & 282)Cleared

Acidity Regulator (330)Cleared

Stabilizer (415)Cleared

Added Flavours - Nature Identical and Artificial (Pineapple, Vanilla & Almond) Flavouring SubstancesCleared

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

FSSAI licensed with multiple registered manufacturing locations
Iodized salt used, contributing trace dietary iodine
Eggs provide modest complete protein (~6 g per 100 g)
Trans fat declared as <0.1 g per serving, within FSSAI limit

Working against

Contains hydrogenated vegetable oil — industrial trans fat source
Very high added sugar: 26.9 g per 100 g (27 g total sugars)
High sodium: 353 mg per 100 g
Contains tartrazine (E102), linked to hyperactivity in children
Multiple synthetic and nature-identical artificial flavourings
Contains palm oil (palmolein) — high saturated fat, process contaminant concern
Ultra-processed NOVA 4 with 10+ additives including emulsifiers and preservatives

Who should approach with care

Heart Disease — Hydrogenated vegetable oil raises LDL and lowers HDL cholesterol, directly worsening cardiovascular prognosis; high added sugar and palmolein further elevate triglycerides and saturated fat load in an already high-risk group.

Infants — Hydrogenated vegetable oil is prohibited in infant nutrition under FSSAI regulations; sorbitol and invert syrup are not recommended for infants under 24 months; multiple flavourings and emulsifiers are restricted or unassessed for infants below 16 weeks.

Children — Tartrazine (E102) is linked to hyperactivity and impaired attention in children per McCann et al. (2007) and carries an EU mandatory warning; high added sugar, sorbitol, calcium propionate, and almond flavouring all carry separate cautions for paediatric populations.

Pregnancy — Hydrogenated vegetable oil TFAs are associated with preeclampsia risk and adverse fetal metabolic outcomes; artificial and nature-identical flavourings are flagged by EFSA as requiring special consideration during pregnancy under the precautionary principle.

Diabetes — Sucrose (added sugar 26.9 g/100 g), invert syrup (free glucose and fructose), and maltose syrup all cause rapid postprandial blood glucose elevation, making this product particularly hazardous for individuals with type 1 or type 2 diabetes.

Hypertension — Total sodium of 353 mg/100 g from iodized salt, sodium bicarbonate, and phosphate raising agents is a meaningful contribution toward WHO's 2,000 mg/day sodium limit, compounding cardiovascular risk in those with hypertension.

Kidney Disease — Phosphate additives E450i and E341i/iii are explicitly flagged by EFSA as not subject to ADI protection for individuals with moderate-to-severe renal impairment, and the combined sodium and potassium (from potassium sorbate E202) load further strains compromised kidneys.

Ibs — Sorbitol (E420/E420i) is a FODMAP polyol that reliably triggers bloating, cramping, and diarrhoea in IBS; invert syrup adds free fructose (another FODMAP), and CMC (E466) and polysorbate 80 (E435) have demonstrated gut-microbiota disruption in in vivo studies.

Ibd — CMC (E466) disrupts the intestinal mucus layer and promotes bacterial encroachment into epithelial tissue; polysorbate 80 (E435) increases translocation of mucosa-associated E. coli; and tartrazine induces oxidative stress in gut tissue — all of which may exacerbate inflammatory bowel disease.

Gluten Intolerance — Refined wheat flour (maida) is the primary ingredient and contains gluten proteins (gliadins, glutenins) that trigger immune-mediated intestinal damage in celiac disease; strict lifelong avoidance is required.

Egg Allergy — Whole eggs are listed as an ingredient; IgE-mediated egg allergy can cause reactions ranging from urticaria to anaphylaxis, and avoidance is the only established management strategy.

Liver Disease — Hydrogenated vegetable fat contributes to hepatic lipid accumulation; invert syrup's free fructose is almost exclusively metabolised by the liver and may worsen NAFLD; propylene glycol released from E477 requires hepatic clearance that may be impaired.

Migraine — Tartrazine (E102), calcium propionate (E282), and aromatic aldehyde flavourings (vanillin, benzaldehyde/almond flavouring) are each individually listed as potential dietary migraine triggers in susceptible individuals.

Thyroid Disease — Tartrazine has been associated with preliminary evidence of thyroid disturbance, and iodized salt contributes additional iodine which can worsen hyperthyroidism or Hashimoto's thyroiditis; physician guidance on intake is recommended.

Nut Allergy — Both nature-identical and artificial almond flavouring (benzaldehyde) are present; while they contain no almond protein, manufacturing facilities may also handle tree nuts, posing a cross-contamination risk for individuals with tree nut allergy.

Sulfite Sensitivity — Some compounded almond flavouring preparations contain sulphite-based carriers; individuals with sulphite sensitivity should review the full ingredient declaration and contact the manufacturer for clarification.

The full analysis

Cake Gobbles Pineapple Plunge is a mass-market snack cake aimed at children and casual snackers looking for a sweet, flavourful bite. Despite its small serving size, the product is densely loaded with concerns: it contains edible hydrogenated vegetable oil — a source of industrial trans fats with no established safe intake level — alongside high added sugars (26.9 g/100 g), a significant sodium load (353 mg/100 g), the synthetic azo dye tartrazine (E102, linked to hyperactivity in children), multiple emulsifiers with emerging gut-health concerns, and both nature-identical and artificial flavourings. The single most important thing a curious consumer should know is that this product's combination of trans fats, high sugar, synthetic colour, and a long list of ultra-processing markers makes it a product to treat as an occasional indulgence rather than a regular snack, especially for children, pregnant women, and anyone managing cardiovascular or metabolic conditions.

FSSAI licence

10012031000225

Manufacturer

Britannia Industries Ltd.

Region

Source

MANUAL

Analysis

Independently researched