Search Results for: Nuts containing added sugar
information per g energy kj energy kcal fat g of which saturates carbohydrate g of which sugars g protein g salt ingredients oat biscuits half-coated with dark chocolate ingredients: rolled oats %, vegetable oils (palm oil, rapeseed oil, water, salt, emulsifier: e , flavouring, colours: annatto, curcumin), sugar
, dark chocolate % (sugar, cocoa mass, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring) allergen advice: for allergens, including cereals containing gluten, see ingredients in bold. may also contain milk and egg. manufactured in an environment which handles nuts. suitable for vegetarians...
https://www.farmhouse-biscuits.co.uk/ourproducts/chocolate-mini-flips/
sugar free oat crunch biscuits - farmhouse biscuits download brochure news work for us home our company our products other services where to buy contact us range black & white range christmas gift selection free from range gift packs luxury butter biscuits savoury biscuits sugar free oat crunch biscuits
sweetener ingredients: vegetable oils (palm, rapeseed, water, salt, flavourings), sweetener: maltitol; oats ( %), flour (wheat flour, calcium, iron, niacin, thiamin), cornflour, rice flour, raising agent: sodium bicarbonate; skimmed milk powder. allergy advice: for allergens, including cereals containing...
https://www.farmhouse-biscuits.co.uk/ourproducts/sugar-free-oat-crunch/
nutrients. a gluten-free regime must be followed at all times. avoiding gluten is not as easy as it sounds. many companies process wheat in the same factories as they do gluten-free products. labels need to be read carefully. even certain brands of rice may say, "processed in a plant with wheat-containing
barley, including macaroni and couscous any matzo product cookies and crackers made with wheat, rye, oats, and/or barley other grains, including spelt, kamut, triticale, semolina (durum wheat), farina, and bulgur tempeh, which may be combined with wheat vegan fake meats, which may have wheat or flour added...
https://www.vrg.org/journal/vj2006issue4/2006_issue4_gluten.php