volunteer_activism Donate

Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.

Thank you! favorite

close
arrow_upward

Caramels & nuts in milk & dark chocolate - Russell Stover

Caramels & nuts in milk & dark chocolate - Russell Stover

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 0077260044051 (EAN / EAN-13) 077260044051 (UPC / UPC-A)

Brands: Russell Stover

Brand owner: Russell Stover Candies Inc.

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    99 ingredients


    Milk chocolate {sugar, whole milk, cocoa butter, chocolate, soy lecithin (emulsifier), vanillin (artificial flavor)} corn syrup, dark chocolate {sugar, chocolate processed with alkali, cocoa butter, milk fat, soy lecithin (emulsifier), vanillin (artificial flavor)}, condensed milk, sugar, peanuts, cream, brown sugar, almonds, pecans, palm kernel oil, butter, cherries {cherries, corn syrup, high fructose corn syrup, water, sugar, citric acid, sodium benzoate and potassium sorbate (preservatives), fd&c red 40, natural flavor, sulfur dioxide (preserves color)}, coconut with sodium metabisulfite (preserves whiteness), invert sugar, salt, raisins (raisins, sunflower oil), apricots with sulfur dioxide (preserves color), walnuts, soy lecithin (emulsifier), gum arabic, tapioca starch, cocoa powder, spice, natural and artificial flavors, mono and diglycerides with citric acid (antioxidant), edible shellac, soybean oil mixed tocopherols (antioxidant), citric acid, honey, potassium sorbate and sodium benzoate (preservatives), sorbitol, dried egg whites, invertase (enzyme), maple sugar, caramel color, fd&c colors (red 40, yellow 5 & 6, blue 1), orange peel (orange peel, water, citric acid), carmine color, maltodextrin, sodium hydroxide, raspberries, strawberries, lemon peel, apples, white chocolate {sugar, cocoa butter, whole milk, soy lecithin (emulsifier), artificial flavor, salt}, whole milk and nonfat milk solids.
    Allergens: Milk, Nuts, Peanuts, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E129 - Allura red ac
    • Additive: E133 - Brilliant blue FCF
    • Additive: E150c - Ammonia caramel
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: High fructose corn syrup
    • Ingredient: Invert sugar

    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

  • E1103 - Invertase


    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia
  • E129 - Allura red ac


    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia
  • E133 - Brilliant blue FCF


    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E211 - Sodium benzoate


    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia
  • E220 - Sulphur dioxide


    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Source: Wikipedia
  • E223 - Sodium metabisulphite


    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E524 - Sodium hydroxide


    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    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

  • icon

    Palm oil


    Ingredients that contain palm oil: Palm kernel oil
  • icon

    Non-vegan


    Non-vegan ingredients: Milk chocolate, Whole milk, Milkfat, Condensed milk, Cream, Butter, E904, Honey, Egg white, Whole milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: E904

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    Milk chocolate (sugar, whole milk, cocoa butter, chocolate, soy lecithin (emulsifier), vanillin (artificial flavor)), corn syrup, dark chocolate (sugar, chocolate processed with alkali, cocoa butter, milk fat, soy lecithin (emulsifier), vanillin (artificial flavor)), condensed milk, sugar, peanuts, cream, brown sugar, almonds, pecans, palm kernel oil, butter, cherries (cherries, corn syrup, high fructose corn syrup, water, sugar, citric acid, sodium benzoate, potassium sorbate (preservatives), fd&c red 40, natural flavor, sulfur dioxide (preserves color)), coconut with sodium metabisulfite (preserves whiteness), invert sugar, salt, raisins (raisins, sunflower oil), apricots with sulfur dioxide (preserves color), walnuts, soy lecithin (emulsifier), gum arabic, tapioca starch, cocoa powder, spice, natural and artificial flavors, mono- and diglycerides with citric acid (antioxidant), edible shellac, soybean oil mixed tocopherols (antioxidant), citric acid, honey, potassium sorbate, sodium benzoate (preservatives), sorbitol, egg whites, invertase (enzyme), maple sugar, caramel color, fd&c colors (red 40, yellow 5 and 6, blue 1), orange peel (orange peel, water, citric acid), carmine color, maltodextrin, sodium hydroxide, raspberries, strawberries, lemon peel, apples, white chocolate (sugar, cocoa butter, whole milk, soy lecithin (emulsifier), artificial flavor, salt), whole milk and nonfat milk solids
    1. Milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 2.08333333333333 - percent_max: 100
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.347222222222222 - percent_max: 100
      2. whole milk -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. chocolate -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
        1. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 20
      6. vanillin -> en:vanillin - percent_min: 0 - percent_max: 16.6666666666667
        1. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    2. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. dark chocolate -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. chocolate processed with alkali -> en:chocolate-processed-with-alkali - percent_min: 0 - percent_max: 16.6666666666667
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
      5. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
        1. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 6.66666666666667
      6. vanillin -> en:vanillin - percent_min: 0 - percent_max: 5.55555555555556
        1. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    4. condensed milk -> en:condensed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. peanuts -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. almonds -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. pecans -> en:pecan-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. cherries -> en:cherry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      1. cherries -> en:cherry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      3. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
      4. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53846153846154
      6. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28205128205128
      7. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0989010989011
      8. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
        1. preservatives -> en:preservative - percent_min: 0 - percent_max: 0.961538461538462
      9. fd&c red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.854700854700855
      10. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.769230769230769
      11. sulfur dioxide -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.699300699300699
        1. preserves color -> en:preserves-color - percent_min: 0 - percent_max: 0.699300699300699
    14. coconut with sodium metabisulfite -> en:coconut-with-sodium-metabisulfite - percent_min: 0 - percent_max: 7.14285714285714
      1. preserves whiteness -> en:preserves-whiteness - percent_min: 0 - percent_max: 7.14285714285714
    15. invert sugar -> en:invert-sugar - percent_min: 0 - percent_max: 6.66666666666667
    16. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. raisins -> en:raisin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      1. raisins -> en:raisin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      2. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.94117647058824
    18. apricots with sulfur dioxide -> en:apricots-with-sulfur-dioxide - percent_min: 0 - percent_max: 5.55555555555556
      1. preserves color -> en:preserves-color - percent_min: 0 - percent_max: 5.55555555555556
    19. walnuts -> en:walnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5
    21. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. cocoa powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    26. mono- and diglycerides with citric acid -> en:mono-and-diglycerides-with-citric-acid - percent_min: 0 - percent_max: 3.84615384615385
      1. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 3.84615384615385
    27. edible shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.7037037037037
    28. soybean oil mixed tocopherols -> en:soybean-oil-mixed-tocopherols - percent_min: 0 - percent_max: 3.57142857142857
      1. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 3.57142857142857
    29. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. honey -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      1. preservatives -> en:preservative - percent_min: 0 - percent_max: 3.125
    33. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. egg whites -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
      1. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.85714285714286
    36. maple sugar -> en:maple-sugar - percent_min: 0 - percent_max: 2.77777777777778
    37. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    38. fd&c colors -> en:fd-c-colors - percent_min: 0 - percent_max: 2.63157894736842
      1. red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
      2. yellow 5 and 6 -> en:yellow-5-and-6 - percent_min: 0 - percent_max: 1.31578947368421
      3. blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.87719298245614
    39. orange peel -> en:orange-zest - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
      1. orange peel -> en:orange-zest - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3231981981982
      3. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.882132132132132
    40. carmine color -> en:carmine-color - percent_min: 0 - percent_max: 2.5
    41. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    42. sodium hydroxide -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    43. raspberries -> en:raspberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    44. strawberries -> en:strawberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    45. lemon peel -> en:lemon-peel - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    46. apples -> en:apple - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    47. white chocolate -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
      2. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.08796296296296
      3. whole milk -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.725308641975309
      4. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.543981481481482
        1. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.543981481481482
      5. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.435185185185185
      6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.362654320987654
    48. whole milk and nonfat milk solids -> en:whole-milk-and-nonfat-milk-solids - percent_min: 0 - percent_max: 2.17391304347826

Nutrition

  • icon

    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 3

    • Proteins: 3 / 5 (value: 5.8823529411765, rounded value: 5.88)
    • Fiber: 3 / 5 (value: 2.9411764705882, rounded value: 2.94)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 5 / 10 (value: 1969, rounded value: 1969)
    • Sugars: 9 / 10 (value: 41.176470588235, rounded value: 41.18)
    • Saturated fat: 10 / 10 (value: 13.235294117647, rounded value: 13.2)
    • Sodium: 1 / 10 (value: 132.352941176472, rounded value: 132.4)

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

    Score nutritionnel: 22 (25 - 3)

    Nutri-Score: E

  • icon

    Sugars in high quantity (41.2%)


    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.
  • icon

    Salt in moderate quantity (0.331%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (2 PIECES (34 g))
    Compared to: Chocolate candies
    Energy 1,969 kj
    (470 kcal)
    669 kj
    (160 kcal)
    -9%
    Fat 26.471 g 9 g -13%
    Saturated fat 13.235 g 4.5 g -23%
    Trans fat 0 g 0 g
    Cholesterol 15 mg 5.1 mg +44%
    Carbohydrates 55.882 g 19 g +2%
    Sugars 41.176 g 14 g -11%
    Fiber 2.941 g 1 g -17%
    Proteins 5.882 g 2 g -
    Salt 0.331 g 0.113 g +61%
    Potassium 306 mg 104 mg -6%
    Calcium 118 mg 40.1 mg +28%
    Iron 2.94 mg 1 mg +15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 2 PIECES (34 g)

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by org-database-usda
Last edit of product page on by kiliweb.
Product page also edited by charlesnepote, ecoscore-impact-estimator, yuka.sY2b0xO6T85zoF3NwEKvlhx_T8L5gGLuEkP4ukyJxf6Nc5i1ZMF9xKzZbas, yuka.sY2b0xO6T85zoF3NwEKvlk96cYOPkB7IChjgi0CF_YuldL_DZYkp3q_dCas.

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