Buttermilk Pancakes — ENGINEERED

Munch or Dump rates Buttermilk Pancakes by Marks & Spencer ENGINEERED — score 30/90.

Refined flour, added sugar, refined rapeseed oil and a glycerol humectant — the hyper-palatable triad with a shelf-life additive bolted on. Tastes soft and fresh because it's built to, not because it's wholesome.

Why this verdict

• Hyper-palatable triad: refined flour + added sugar + refined rapeseed oil
• Glycerol humectant added to fake fresh, soft texture on the shelf
• Chemical raising agents (E450) instead of a simple home batter
• Refined wheat flour is the dominant carb base, low fibre
• NOVA-4 ultra-processed — built for convenience and craving

Ingredients (10)

• Buttermilk (Milk) 31% (safe) — Real cultured dairy — the one genuinely whole ingredient here, adds protein and tang.
• Wheat flour (with calcium carbonate, iron, niacin, thiamine) (moderate) — Refined, fortified white flour — the base bulk; spikes blood sugar, little fiber.
• Pasteurised _Egg_ (safe) — Whole egg — good protein and a normal pancake ingredient.
• whole milk (safe) — Minimally processed dairy: complete protein, calcium, B12. The catch is saturated fat — about 4.5g per cup at whole-fat level.
• rapeseed oil (safe) — A source of healthy fats and often used in cooking.
• Glycerol (Humectant) (moderate) — Added to hold moisture and keep the wrap 'soft' for weeks; a marker of a processed, texture-engineered product.
• Sugar (moderate) — Added for sweetness, can contribute to calorie content.
• Dried fermented wheat flour (moderate) — Processed flour ingredient used for flavour/leavening; more refined wheat.
• Raising agent E450 (diphosphates) (moderate) — Phosphate leavener; fine in small amounts but a marker of processing.
• Sodium Bicarbonate (safe) — Standard baking leavener.