SLICED LOAF CAKE, PISTACHIO — Profile C | Nutrition facts · CSM Bakery Products NA, Inc. | BetterBite
CSM Bakery Products NA, Inc.
C
ProfileModerate
SLICED LOAF CAKE, PISTACHIO
Snacks & Chips USVerified
Label Serving
45 g
Barcode
035074005705
Data last verified: 1 Oct 2026
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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (45 g) — the label's %RDA
Energy & macronutrients
Energy160 kcal8%
Total Fat8g10%
Saturated Fat1.5g7%
Trans Fat0gLow0%
Cholesterol35mg12%
Carbohydrates20g7%
Total Sugars11gHigh22%
Dietary Fiber0g0%
Protein2g4%
Sodium150mg7%
Minerals
Calcium40mg3%
Iron0.72mg4%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
18 / 21 researched · AI analyzing 3 more...
Ingredients — as printed on the label
SUGAR, WHOLE EGGS, SOYBEAN OIL, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED FOOD STARCH. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: WHEY (MILK), VITAL WHEAT GLUTEN, EMULSIFIER (MONO- AND DIGLYCERIDES, PROPYLENE GLYCOL ESTER OF FATTY ACIDS, SODIUM STEAROYL LACTYLATE), WHEAT STARCH, SALT, SODIUM ALUMINUM PHOSPHATE, ALUMINUM SULFATE, SODIUM BICARBONATE, SOY LECITHIN, POTASSIUM SORBATE (PRESERVATIVE), CALCIUM PROPIONATE (PRESERVATIVE), NATURAL AND ARTIFICIAL FLAVORS, ARTIFICIAL COLOR (WATER, HIGH FRUCTOSE CORN SYRUP, GLYCERINE, YELLOW 5, SUGAR, MODIFIED FOOD STARCH, BLUE 1, CITRIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), CARRAGEENAN GUM, XANTHAN GUM), SOY FLOUR, EGG WHITES.
Sweetener, texturizer, preservative, and browning agent
2
Whole Eggs
No NotablesAllergen
Protein enrichment, structural binding, emulsification, and texture enhancement in fillings and baked goods.
3
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
4
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
5
Bleached Enriched Flour
Low
Structuring agent, texture enhancer, and primary carbohydrate base for baked goods, pasta, and bread products.
6
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
7
Emulsifier
Low
Texture stabilization, homogenization, and prevention of ingredient separation in food products.
8
Vital Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
9
Contains 2% Or Less Of The Following: Modified Food Starch
Under Review
AI summary pending...
10
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
11
Sodium Aluminum Phosphate
Under Review
AI summary pending...
12
Wheat Starch
LowAllergen
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
13
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
14
Sodium Bicarbonate
INS 500II
No Notables
Leavening agent, pH regulator, and acidity regulator in food processing.
15
Aluminum Sulfate
Under Review
AI summary pending...
16
Calcium Propionate
E282
No Notables
preservative
17
Potassium Sorbate
E202
No Notables
Preservative
18
Natural And Artificial Flavor
Synthetic
No Notables
flavour
19
Soy Flour
E150
Low
Nutrient fortification, color enhancement, and protein supplementation
20
Egg Whites
No NotablesAllergen
Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products.
21
Artificial Color
E100-E199
Low
Coloring agent
Ingredient
Concern
Function
Notes
1
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
2
Whole Eggs
Allergen
✓No Notable Concerns
Protein enrichment, structural binding, emulsification, and texture enhancement in fillings and baked goods.
Whole eggs are a nutrient-dense whole food ingredient functioning as a standard source of protein and lipids, subject to allergen labeling requirements.
3
Soybean Oil
✓Low Concern
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake.
4
Water
✓No Notable Concerns
solvent, moisture retention agent, beverage base, thermal transfer medium
Water is a fundamental and essential component of human nutrition with an established safety profile.
5
Bleached Enriched Flour
✓Low Concern
Structuring agent, texture enhancer, and primary carbohydrate base for baked goods, pasta, and bread products.
Enriched bleached flour is widely permitted and provides essential micronutrients through fortification, though it offers lower dietary fiber compared to whole grain alternatives.
6
Enriched Flour
Allergen
✓Low Concern
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness.
7
Emulsifier
✓Low Concern
Texture stabilization, homogenization, and prevention of ingredient separation in food products.
Emulsifiers are widely used food additives with established regulatory approval, though ongoing research evaluates their long-term impact on gastrointestinal health.
8
Vital Wheat Gluten
Allergen
⚠Moderate Concern
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
Wheat gluten is widely consumed and well-tolerated by the general population, while requiring careful dietary consideration for individuals with specific protein sensitivities.
9
Contains 2% Or Less Of The Following: Modified Food Starch
?Under Review
—
AI summary pending...
10
Salt
⚠Moderate Concern
flavour enhancer, preservative, texture modifier, and fermentation controller
An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines.
11
Sodium Aluminum Phosphate
?Under Review
—
AI summary pending...
12
Wheat Starch
Allergen
✓Low Concern
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
Wheat starch is generally recognized as safe for the general population, though individuals with wheat allergies or celiac disease should monitor for potential residual protein content.
13
Soy Lecithin
E322
✓Low Concern
Emulsifier, stabilizer, and releasing agent
Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies.
14
Sodium Bicarbonate
INS 500II
✓No Notable Concerns
Leavening agent, pH regulator, and acidity regulator in food processing.
Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications.
15
Aluminum Sulfate
?Under Review
—
AI summary pending...
16
Calcium Propionate
E282
✓No Notable Concerns
preservative
Calcium propionate is widely permitted globally as a safe antimicrobial preservative with no specified upper daily limit established by international food safety authorities.
17
Potassium Sorbate
E202
✓No Notable Concerns
Preservative
Potassium sorbate is widely recognized as a safe food preservative with established regulatory approval for controlling microbial growth.
18
Natural And Artificial Flavor
Synthetic
✓No Notable Concerns
flavour
Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits.
19
Soy Flour
E150
✓Low Concern
Nutrient fortification, color enhancement, and protein supplementation
Composed of standard nutrients and color additives generally recognized as safe, with consideration required for soy sensitivity.
20
Egg Whites
Allergen
✓No Notable Concerns
Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products.
Egg whites are a standard protein source, though clear allergen labeling is mandated for sensitive populations.
21
Artificial Color
E100-E199
✓Low Concern
Coloring agent
Artificial colors are widely permitted within established regulatory limits, though specific formulations are subject to ongoing scientific review regarding sensitivity considerations.
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live Syncing
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
