Summary feedback
Cadbury Perk is a popular ‘coated wafer’ brand in India. In our opinion, the use of Hydrogenated vegetable fat in the product makes it impossible for us to give it a high safety rating.
Hydrogenated vegetable fats are a source of trans fatty acids or “trans-fats”, which are harmful to health. Trans-fats increase the likelihood of heart disease, stroke, cancer and many other ailments.
The product also has high sugar content of 7.4 gm in a 15 gm serving pack and so it is not recommended for diabetics and those with lifestyle diseases.
The foodnetindia rating for this product:-
Foodnetindia safety rating: 3 – (On a scale of 1 to 10 from very unsafe to very safe)
This product cannot be given a higher safety rating because of the use of hydrogenated vegetable fats as an ingredient. Hydrogenated vegetable fats are a source of trans fatty acids or “trans-fats”, which are harmful to health. Trans-fats increase the likelihood of heart disease, stroke, cancer and many other ailments
foodnetindia wholesomeness rating: 3 – (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Although the product contains milk solids, it is not a wholesome food and cannot be used as a meal replacement as it is high in sugar at 7.4 gm per 15 gm serving pack. The use of hydrogenated fat is an additional problem.
Ingredients in Cadbury Perk which are a concern:
- Sugar
- Glucose
- Hydrogenated vegetable fats
- Edible common salt
- Edible vegetable oil
- IN150c
- Added Flavour: Natural, Nature Identical and Artificial (Ethyl Vanillin) Flavouring Substances
Sugar
This food product does not specify which sugar has been used. This is important because different sugars have different metabolic effects. For example, Sucrose (Cane Sugar) is very different from Fructose (Fruit Sugar). Some foods use high fructose corn syrup which may be harmful in much lower quantities than sucrose. We believe that it is not responsible behaviour for a brand to not clearly state what ingredients have been used.
Glucose
Glucose syrup, also known as confectioner’s glucose, is a syrup made from the hydrolisis of starch. Glucose is a sugar.
Excessive sugar consumption is linked to a wide variety of metabolic diseases.
Hydrogenated Vegetable Fats
Partially Hydrogenated and Hydrogenated fats are a source of trans fatty acids or “transfats”, which are harmful to health. Transfats increase the likelihood of heart disease, stroke, cancer and many other ailments.
Transfats are toxic and some cities like New York have banned them from use in restaurants.
Transfats have been shown to consistently be associated, in an intake-dependent way, with risk of coronary heart disease, the leading cause of death. They may also be responsible for alzheimer’s disease, cancer, liver disease and many more ailments.
Hydrogenated fat is widely used. We see it listed in the ingredients of margarine, biscuits, cakes, frozen meals, fried foods, sweets, crisps, fish fingers and many dairy products. It’s popular with food manufacturers because it gives food structure and does not feel or taste oily.
Salt
High sodium diets have been known to be the cause of high blood pressure, heart disease, etc. The recommended daily intake of salt is between 1-3 grams.
Edible Vegetable Oil
This food product does not specify which edible vegetable oil has been used. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
Certain vegetable oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which could be harmful in excess. Excess polyunsaturated fats may react with oxygen and oxidised Omega-6 fats can damage body functions and perhaps even vital structures like DNA. In addition, consumers need clear information about the type of vegetable oil used, so that they can take action to maintain a healthy balance between Omega-3 and Omega-6 fatty acid consumption.
In addition, some people may be allergic to specific oils. Food allergies can sometimes be life threatening.
IN 150C- Caramel III
Dark brown to black liquids or solids having an odour of burnt sugar. The function(s) performed by the food additive when used in cooking. Adds or restores the colour of a food
It has been linked to gastro intestinal problems, hypersensitivity.
Added Flavour: Natural, Nature Identical and Artificial (Ethyl Vanillin) Flavouring Substances
This food product does not specify which natural or nature identical flavours or flavouring substances have been used. The flavours should be specified, as some of them have serious side effects and may not be suitable for infants, pregnant women or people who are allergic. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
By not specifying what these flavours and substances are, we are forced to consider what they are hiding and why would they be so reluctant to mention what they have used in the food product!
By this behaviour, these manufacturers expose people to possible allergens or toxins that could be avoided if consumers knew what they were.
Ingredients present in Cadbury Perk which are not a concern
Wheat Flour
- Milk Solids
- Cocoa Solids
- Glucose 5%
- Starch
- Yeast
- Enzyme
- IN 322 (Lecithins)
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