Is it ultra-processed?
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Is Alternative Foods London Ltd Scrambled Oggs ultra-processed?

330ml Egg substitutes Sold in the United Kingdom

Pack of Alternative Foods London Ltd Scrambled Oggs

Yes, it's ultra-processed

  1. 1 Unprocessed
  2. 2 Kitchen staple
  3. 3 Processed
  4. 4 Ultra-processed

Signs of ultra-processing in its ingredients:

  • 24 ingredients
  • 10 additives
  • Nutri-Score B

Less processed egg substitutes

Less processed isn't automatically healthier, so compare the labels for what matters to you, such as sugar or salt.

Ingredients

Ultra-processing Processing signs are highlighted

Water, Sunflower Oil, Chickpea Protein, Maize Starch, Thickener (Methyl Cellulose), Nutritional Yeast (Dried Inactive Yeast), Emulsifier (Sunflower Lecithin), Acid (Lactic Acid), Firming Agent, Sugar, Gelling Agent (Gellan Gum), Acidity Regulator (Sodium Citrate), Natural Flavouring, Black Pepper, Maltodextrin, Black Salt, Colour (Beta-Carotene)

Additives: E160a Carotene , E160ai Beta-carotene , E170 Calcium carbonates , E170i Calcium carbonate , E270 Lactic acid , E322 Lecithins , E322i Lecithin , E331 Sodium citrates , E418 Gellan gum , E461 Methyl cellulose

Also detected, but not matched to one ingredient: E170 Calcium carbonates.

As written on the pack

Water, Sunflower Oil, Chickpea Protein, Maize Starch, Thickener: Methyl Cellulose, Nutritional Yeast (Dried Inactive Yeast) Emulsifier: Sunflower Lecithin, Acid (Lactic Acid), Firming Agent: (Calcium Lactate Calcium Carbonate), Sugar, Gelling Agent: Gellan Gum, Acidity Regulator: Sodium Citrate, Natural Flavouring, Black Pepper, Maltodextrin, Black Salt, Colour: Beta-Carotene.

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.

  • E160a Carotene Carotenes are orange-yellow pigments, either synthesised or extracted from carrots, algae or palm oil.
  • E170 Calcium carbonates Calcium carbonate is chalk.
  • E322 Lecithins Lecithins are fatty substances extracted mostly from soybeans, sunflower seeds or eggs, used as emulsifiers to keep fat and water mixed, for example in chocolate.
  • E418 Gellan gum Stabilisers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food.
  • E461 Methyl cellulose 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.
  • Colour Colours are added to restore colour lost in processing or to make a product look more appealing.
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  • Emulsifier Emulsifiers keep fat and water from separating, giving products a smooth, stable texture over a long shelf life.
  • Firming agent Firming agents keep fruit and vegetable tissue crisp or firm through processing and storage.
  • Flavouring Flavourings are concentrated aroma preparations that add or intensify a taste.
  • Gelling agent Gelling agents such as pectin, gelatine or carrageenan set liquids into gels and stabilise textures.
  • Thickener Thickeners, often gums or modified starches, make liquids more viscous so that a product feels richer than its ingredients alone would make it.

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.

  • Maltodextrin Maltodextrin is a white powder made by partly breaking down starch.
4 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.

  • Salt Salt, added for taste and preservation.
  • Starch Starch extracted from cereals or potatoes, used to thicken.
  • Sugar Sugar refined from sugar cane or beet.
  • Vegetable oil Vegetable oils are pressed or extracted from seeds, nuts and fruits.

How the NOVA groups work

Among 9 egg substitutes

From least to most processed, this one ranks 8th. 67% of the egg substitutes here are ultra-processed.

Ranked by NOVA group, then by the number of ultra-processing signs, additives and ingredients. Our ordering, not part of NOVA.

All 9 egg substitutes, least processed first

About this information

  • Data from this product on Open Food Facts (barcode 5060655456619, last edited 27 March 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 B (from A, best, to E).
  • General information, not medical or dietary advice. Check the pack if you have an allergy.