Why is Spanish Lemon Cheesecake classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The cheesecake is deemed ultra‑processed because its formulation includes several industrial additives such as raising agents (sodium bicarbonate and ammonium bicarbonate), an acidity regulator (citric acid), a preservative (potassium sorbate), modified maize starch and lactic cultures, all of which are typical of NOVA‑4 foods.

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

With 24 g of sugars and 13 g of saturated fat per 100 g, the cheesecake can cause rapid blood‑glucose spikes and raise LDL cholesterol, making it unsuitable for strict diabetic or heart‑healthy eating plans that require low sugar and low saturated‑fat intake.

Is the whole egg in this cheesecake a concern for egg‑allergic consumers?

Yes, the product lists whole egg and pasteurised egg yolk among its ingredients, and the allergen label flags eggs, so anyone with an egg allergy should avoid this cheesecake.

Gü • 180 g

Spanish Lemon Cheesecake

Sugary Snacks

Product Insights

Spanish Lemon Cheesecake is a refrigerated dairy dessert classified as a sugary snack within the "Sugary snacks" and "Biscuits and cakes" food families. It carries a Nutri‑Score of E and is placed in NOVA group 4, reflecting its ultra‑processed nature with high levels of fat (24 g), saturated fat (13 g) and sugars (24 g) per 100 g, while salt is moderate at 0.4 g and protein is low at 3.7 g. The product holds an Eco‑Score of B, uses recyclable cardboard, glass and metal packaging, but contains palm oil, which contributes to a threatened‑species penalty, and lists allergens, eggs, milk and gluten.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

high

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal364 kcal

Fat24 g

Saturated Fat13 g

Carbohydrates35 g

Sugars24 g

Comparative Analysis

Compared with the average sugary snack, this cheesecake contains less sugar (24 g vs 28.98 g) but considerably more fat (24 g vs 17.65 g), saturated fat (13 g vs 7.8 g) and lower salt (0.4 g vs 1.98 g).

Ingredients

Cream (_milk_), water, sugar, _wheat_ flour (_wheat_ flour, calcium carbonate, iron, niacin, thiamin), pasteurised whole _egg_, demerara sugar, lemon juice from Spain 5%, palm oil, wholemeal _wheat_ flour, skimmed _milk_ powder, rapeseed oil, cornflour, butter (_milk_), invert sugar syrup, _buttermilk_ powder, pasteurised _egg_ yolk, lemon zest from Spain 0.4%, raising agents (sodium bicarbonate, ammonium bicarbonate), acidity regulator (citric acid), salt, preservative (potassium sorbate), modified maize starch, lactic cultures (_milk_)

84%

35%

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