Is Haugen-Gruppen AS Alomonds Sugar coated milk chocolate 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.

• E172 Iron oxides and iron hydroxides 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.
• 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.
• E414 Acacia gum Gum arabic (acacia gum) is the hardened sap of acacia trees, used to stabilise flavour emulsions in soft drinks and to coat sweets.
• E904 Shellac Shellac is a resin secreted by lac insects, used as a glazing agent on sweets, coated chocolates and fruit.
• Colour Colours are added to restore colour lost in processing or to make a product look more appealing.
• Emulsifier Emulsifiers keep fat and water from separating, giving products a smooth, stable texture over a long shelf life.

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• Glazing agent Glazing agents, waxes and shellac for example, coat a surface to make it shiny or stop pieces sticking together.
• Thickener Thickeners, often gums or modified starches, make liquids more viscous so that a product feels richer than its ingredients alone would make it.
• Modified starch Modified starch is starch altered physically, with enzymes or chemically, so that it thickens, gels or survives freezing and heating better than ordinary starch.