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Chewy tropical assorted fruit flavored candies

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Barcode: 0041420031861 (EAN / EAN-13) 041420031861 (UPC / UPC-A)

Brand owner: Ferrara Candy Company

Categories: Snacks, Sweet snacks, Confectioneries

Countries where sold: United States

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Health

Ingredients

17 ingredients

Sugar, corn syrup, modified food starch (corn), lemon juice from concentrate, citric acid, lactic acid, natural and artificial flavors, confectioner's glaze (shellac), acacia (gum arabic), sodium citrate, sodium lactate, titanium dioxide [color], white mi

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E171 - Titanium dioxide

Additive: E325 - Sodium lactate

Additive: E414 - Acacia gum

Additive: E904 - Shellac

Ingredient: Colour

Ingredient: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E171 - Titanium dioxide

Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E325 - Sodium lactate

Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E414 - Acacia gum

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Source: Wikipedia

E904 - Shellac

Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Confectioner-s-glaze, Acacia, White-mi
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Non-vegan
Non-vegan ingredients: E904
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Non-vegetarian
Non-vegetarian ingredients: E904
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Sugar, corn syrup, modified food starch (corn), lemon juice from concentrate, citric acid, lactic acid, natural and artificial flavors, confectioner's glaze (shellac), acacia (gum arabic), sodium citrate, sodium lactate, titanium dioxide (color), white mi
Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.69230769230769 - percent_max: 100

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 50

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333

corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 33.3333333333333

lemon juice from concentrate -> en:lemon-juice-from-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 25

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

confectioner's glaze -> en:confectioner-s-glaze - percent_min: 0 - percent_max: 5

shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5

acacia -> en:acacia - percent_min: 0 - percent_max: 5

gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 5

sodium lactate -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

color -> en:colour - percent_min: 0 - percent_max: 5

white mi -> en:white-mi - percent_min: 0 - percent_max: 5

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 0 / 5 (value: 0, rounded value: 0)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.76923076923077, rounded value: 5.8)

Negative points: 14

Energy: 4 / 10 (value: 1485, rounded value: 1485)

Sugars: 10 / 10 (value: 74.193548387097, rounded value: 74.19)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 0 / 10 (value: 64.516129032256, rounded value: 64.5)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (14 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (0%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (74.2%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0.161%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (20 PIECES (31 g))	Compared to: Confectioneries
Energy	1,485 kj (354 kcal)	460 kj (110 kcal)	-16%
Fat	0 g	0 g	-100%
Saturated fat	0 g	0 g	-100%
Carbohydrates	90.323 g	28 g	+32%
Sugars	74.194 g	23 g	+49%
Fiber	?	?
Proteins	0 g	0 g	-100%
Salt	0.161 g	0.05 g	-1%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	5.769 %	5.769 %

Serving size: 20 PIECES (31 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on April 23, 2020, 9:35:55 PM CEST by org-database-usda
Last edit of product page on February 13, 2022, 5:10:36 PM CET by ecoscore-impact-estimator.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvln1ACP73uSnmLhzupBOunu-HBaDYRMp3xLXoPKs.

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Chewy tropical assorted fruit flavored candies