Is Aldi Sweet finger buns ultra-processed?
Yes, it's ultra-processed
- 1 Unprocessed
- 2 Kitchen staple
- 3 Processed
- 4 Ultra-processed
Signs of ultra-processing in its ingredients:
- Flavouring
- Glucose
- Glucose syrup
- Lactose
- E406 Agar
- E435 Polyoxyethylene sorbitan monostearate
- and 5 more
- 31 ingredients
- 11 additives
- Nutri-Score D
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Ingredients
Ultra-processing Processing
Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Water, Icing 18% (Sugar (processing marker), Palm Oil, Water, Lactose (ultra-processing marker), Citric Acid Esters of mono- and Diglycerides of Fatty Acids (ultra-processing marker), Polysorbate 60 (ultra-processing marker), Sorbitan Monostearate (ultra-processing marker), Glucose Syrup (ultra-processing marker), Agar (ultra-processing marker), Potassium Sorbate (processing marker), Flavouring (ultra-processing marker), Citric Acid), Sugar (processing marker), Yeast, Rapeseed Oil, Salt (processing marker), mono- and Diglycerides of Fatty Acids (ultra-processing marker), Sodium Stearoyl-2-Lactylate (ultra-processing marker), mono- and Diacetyl Tartaric Acid Esters of mono- and Diglycerides of Fatty Acids (ultra-processing marker), Flavouring (ultra-processing marker), Ascorbic Acid, Acetic Acid
Additives: E202 Potassium sorbate , E260 Acetic acid , E300 Ascorbic acid , E330 Citric acid , E406 Agar , E435 Polyoxyethylene sorbitan monostearate , E471 Mono- and diglycerides of fatty acids , E472c Citric acid esters of mono- and diglycerides of fatty acids , E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids , E481 Sodium stearoyl-2-lactylate , E491 Sorbitan monostearate
As written on the pack
Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Water, Icing (18%) (Sugar, Palm Oil, Water, Lactose (Milk), Emulsifiers: Citric Acid Esters of Mono - and Diglycerides of Fatty Acids, Polysorbate 60, Sorbitan Monostearate; Glucose Syrup, Gelling Agent: Agar, Preservative: Potassium Sorbate; Flavouring, Acid: Citric Acid), Sugar, Yeast, Rapeseed Oil, Salt, Emulsifiers: Mono - and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids, Flavouring, Flour Treatment Agent: Ascorbic Acid, Acidity Regulator: Acetic Acid
What makes it ultra-processed
Cosmetic additives
Added to change how the food looks, feels or tastes, not to keep it safe. A hallmark of ultra-processed food.
- E406 Agar A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additive or nutrient without altering its function -and without exerting any technological effect itself- in order to facilitate its handling, application or use of the food additive or nutrient.
- E435 Polyoxyethylene sorbitan monostearate Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
- E471 Mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids are made from fats and glycerol.
- E472c Citric acid esters of mono- and diglycerides of fatty acids Antioxidants are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes.
- E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
- E481 Sodium stearoyl-2-lactylate Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
Show 2 more
- E491 Sorbitan monostearate Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
- Flavouring Flavourings are concentrated aroma preparations that add or intensify a taste.
Substances rarely used in home kitchens
Refined or extracted in factories, such as syrups made from starch or isolated proteins. The other hallmark of ultra-processed food.
- Glucose Glucose, usually listed as glucose syrup, is cheap, keeps products moist and stops sugar from crystallising.
- Glucose syrup Glucose syrup is cheap, keeps products moist and stops sugar from crystallising.
- Lactose Lactose is milk sugar, crystallised industrially from whey, a by-product of cheese making.
3 ingredients that would only make it processed
Kitchen staples like sugar, salt and oil. On their own they make a food processed, not ultra-processed.
- E202 Potassium sorbate Preservatives are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms.
- Salt Salt, added for taste and preservation.
- Sugar Sugar refined from sugar cane or beet.
Among 2,388 breads
From least to most processed, this one ranks 2375th. 71% of the breads here are ultra-processed.
About this information
- Data from this product on Open Food Facts (barcode 4088600198736, last edited 12 September 2026), available under the Open Database License. If something is wrong or the recipe has changed, you can correct it there.
- Photo: Open Food Facts contributors, CC BY-SA 3.0.
- The NOVA group is an automated estimate from crowdsourced data: a missing or mistyped ingredient can change it.
- NOVA measures processing, not nutrition. For nutrition, Open Food Facts gives this product a Nutri-Score of D (from A, best, to E).
- General information, not medical or dietary advice. Check the pack if you have an allergy.