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Cider - Marks & Spencer - 440ml

Cider - Marks & Spencer - 440ml

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Barcode: 00679473

Common name: Cidre

Quantity: 440ml

Packaging: Can, Drink can

Brands: Marks & Spencer

Categories: Beverages, Alcoholic beverages, Ciders

Manufacturing or processing places: Much Marcle; Herefordshire; Angleterre, Irlande, Herefordshire

Stores: Marks & Spencer, Delhaize

Countries where sold: Belgium, France, Ireland, United Kingdom

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Health

Ingredients

  • icon

    12 ingredients


    French: Eau, Jus de pomme à base de concentré, Sirop de glucose, Sucre, Dioxyde de carbone, Correcteur d'acidité : Acide lactique, Acide malique, Conservateur : E224 (Sulfites), Levure.
    Allergens: Sulphur dioxide and sulphites

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E290 - Carbon dioxide
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E224 - Potassium metabisulphite


    Potassium metabisulfite: Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet. Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190 °C, yielding potassium sulfite and sulfur dioxide: K2S2O5-s- → K2SO3-s- + SO2-g-
    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
  • E290 - Carbon dioxide


    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    Source: Wikipedia
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Eau, Jus de pomme à base de concentré, Sirop de glucose, Sucre, Dioxyde de carbone, Correcteur d'acidité (Acide lactique), Acide malique, Conservateur (e224 (_Sulfites_)), Levure
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 11.1111111111111 - percent_max: 100
    2. Jus de pomme à base de concentré -> en:apple-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Dioxyde de carbone -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 16.6666666666667
      1. Acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Conservateur -> en:preservative - percent_min: 0 - percent_max: 12.5
      1. e224 -> en:e224 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        1. _Sulfites_ -> en:sulfite - percent_min: 0 - percent_max: 12.5
    9. Levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (440 ml)
    Compared to: Ciders
    Fat ? ?
    Saturated fat ? ?
    Carbohydrates ? ?
    Sugars ? ?
    Fiber ? ?
    Proteins ? ?
    Salt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 440 ml

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by ecoscore-impact-estimator, kiliweb, polo9999, teolemon, yuka.sY2b0xO6T85zoF3NwEKvll55aYXsghf2Czjton2Z1OrXCpb2W8peydPKGqs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.