Is SARA LEE, CHEESE TOPPED CRUMB CAKES Pescatarian?

This product may or may not be pescatarian as it lists 9 ingredients that could derive from red meat or poultry depending on the source. We recommend contacting the manufacturer directly to confirm.

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Why it's a maybe for pescatarian

diglycerides
glyceryl lactoesters of fatty acids
glycerin
monocalcium phosphate
+5 more

diglycerides

Dietitian note

Mono and di-glycerides (sometimes e471) are fatty acids that can come from either animal or plant sources. If the label does not provide a source, we recommend calling the manufacturer.

Note by Rhyan Geiger, RDN

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Ingredients

BLEACHED WHEAT FLOUR, CHEESE FILLING [SUGAR. CREAM CHEESE (PASTEURIZED CULTURED CREAM AND MILK, SALT, XANTHAN, LOCUST BEAN AND GUAR GUM), EGG WHITES. PALM OIL, WATER, WHEY, MODIFIED CORNSTARCH, CORNSTARCH, SOYBEAN OIL, SALT, SODIUM CASEINATE, LACTOSE, PRESERVATIVES (SORBIC ACID, SODIUM BENZOATE), MODIFIED TAPIOCA STARCH, NATURAL AND ARTIFICIAL FLAVORS, LEMON JUICE CONCENTRATE, FUMARIC ACID, LACTIC ACID, GUMS (LOCUST BEAN, CARRAGEENAN), SODIUM STEAROYL LACTYLATE, PECTIN, SODIUM PHOSPHATE, MONOGLYCERIDES, CITRIC ACID, BETA CAROTENE (COLOR), VITAMIN A PALMITATE), SUGAR, WATER, EGGS, SOYBEAN OIL, PALM OIL, HIGH FRUCTOSE CORN SYRUP, MODIFIED CORNSTARCH, GLYCERIN, WHEY, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), ARTIFICIAL FLAVOR, MONO- AND DIGLYCERIDES, GLYCERYL LACTOESTERS OF FATTY ACIDS, CORNSTARCH, SOY LECITHIN, POTASSIUM SORBATE (PRESERVATIVE), SODIUM STEAROYL LACTYLATE, XANTHAN GUM, CALCIUM CHLORIDE, YELLOW 5, CELLULOSE GUM. CARAMEL COLOR. VITAMIN A PALMITATE, ANNATTO COLOR, BETA CAROTENE (COLOR), GUAR GUM, SOY FLOUR.

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Often paired with Pescatarian

Tree Nut FreeYes

Yes! We believe this product is Tree Nut free as there are no Tree Nut ingredients listed on the label.

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Oat FreeMaybe

This product may or may not be oat free as it lists 1 ingredient that could contain oat depending on the source. We recommend contacting the manufacturer directly to confirm.

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