Why is Stem Ginger All Butter Cookies classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The cookies contain refined fortified wheat flour, added sugars, butter, invert sugar syrup, and multiple industrial ingredients such as raising agents, which places them in the ultra‑processed NOVA 4 group. The label lists two food additives: E450 (diphosphates) used as a leavening aid and E500 (sodium carbonates) which also functions as a raising agent.

How does the high sugar and saturated‑fat content in this product affect a diabetic or hypertensive diet?

With 34 g of sugar per 100 g, the cookies can cause a rapid rise in blood‑glucose levels, making them unsuitable for strict diabetic control. The 13.6 g of saturated fat may raise LDL cholesterol, which can be a concern for heart‑healthy or hypertensive individuals, even though the salt content is moderate.

Is the butter in these cookies a concern for people with lactose intolerance or milk allergy?

Butter is a dairy product that contains trace amounts of lactose, but the cookies also contain skimmed milk powder, which has higher lactose levels and is declared as a milk allergen. Therefore, the product is not safe for anyone with a milk allergy, and lactose‑intolerant consumers may experience symptoms due to the milk powder.

Deluxe • 200 g

Stem Ginger All Butter Cookies

Sugary Snacks

Product Insights

Stem Ginger All Butter Cookies are sweet drop‑cookies made with fortified wheat flour, butter, sugar, crystallised Australian stem ginger and oat flakes, marketed as a vegetarian snack. They belong to the Sugary snacks and Biscuits & cakes groups, carry a Nutri‑Score of E and are classified in the ultra‑processed NOVA 4 category, reflecting their high levels of added sugars (34 g), total fat (20.7 g) and saturated fat (13.6 g) per 100 g, alongside moderate salt (0.85 g) and 5 g of protein. The formulation also includes two food additives (E450 diphosphates and E500 sodium carbonates) and dairy allergens (butter and skimmed milk powder), which detract from its nutritional profile despite the presence of fiber and added vitamins.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

high

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal460 kcal

Fat20.7 g

Saturated Fat13.6 g

Carbohydrates61.9 g

Sugars34 g

Comparative Analysis

Compared with the average drop‑cookie, this product contains more sugar (34 g vs 28.98 g), more total and saturated fat (20.7 g & 13.6 g vs 17.65 g & 7.8 g) while its salt level (0.85 g) is below the category average (1.98 g).

Ingredients

Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), 23% Butter (Milk), Sugar, 15% Crystallised Australian Stem Ginger (Stem Ginger, Sugar), Oat Flakes, Invert Sugar Syrup, Skimmed Milk Powder, Raising Agents: Sodìum Carbonates, Diphosphates, Salt.

84%

35%

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