Is hartleys no added sugar jelly 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.

• E163 Anthocyanins Colours are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food.
• E410 Locust bean gum Locust bean gum (carob gum) is a thickener and stabiliser from the seeds of the carob tree.
• E415 Xanthan gum Xanthan gum is a thickener made by fermenting sugar with the bacterium Xanthomonas campestris.
• 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.
• E950 Acesulfame k Acesulfame K is a synthetic sweetener about 200 times sweeter than sugar, often combined with aspartame or sucralose.
• E951 Aspartame Aspartame is a synthetic sweetener about 200 times sweeter than sugar, used in diet drinks and sugar-free products.

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• Colour Colours are added to restore colour lost in processing or to make a product look more appealing.
• 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.
• Sweetener Sweeteners give sweetness with few or no calories, many at hundreds of times the strength of sugar.