Ingredients lists - Compound ingredients

The figure shows the ingredients list from the back panel of a pack of Vegetable lasagne. It uses the provision which allows for the use of 'its own designation in so far as this is laid down by law or established by custom, in terms of its overall weight, and immediately followed by a list of its ingredients'.

There are several compound ingredients and even compound ingredients within compound ingredients (the bouillon). These are the compound ingredients listed:

• Chopped tomatoes – Tomato juice, acidity regulator: citric acid
• Egg lasagne sheets – Durum wheat semolina, egg
• Mascarpone – Milk cream, pasteurised cow’s milk, acidity regulator: citric acid
• Crème fraiche – Cream, skimmed milk, preservative: potassium sorbate, culture
• Wheat flour – Flour, calcium carbonate, iron, nicotinamide, thiamine hydrochloride
• Mediterranean vegetable bouillon – Partially reconstituted vegetables (onion, red ball pepper, artichoke, celeriac, potato), tomato puree, salt, sugar, maltodextrin, sun-dried tomato paste (sun-dried tomato, sunflower oil, salt, natural flavouring, white wine vinegar, black pepper), olive oil, natural flavouring

For the main index page for this site, go to Food Labelling in the UK: A Guide to the Legal Requirements