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Knusperjoghurt, Vanillegeschmack mit Schokoballs - Milbona - 175 g (157 g + 18 g)

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Knusperjoghurt, Vanillegeschmack mit Schokoballs - Milbona - 175 g (157 g + 18 g)

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Barcode: 20097738

Quantity: 175 g (157 g + 18 g)

Packaging: Plastic, Ps-polystyrene

Brands: Milbona, Lidl, Privatmolkerei Bechtel

Categories: Dairies, Fermented foods, Desserts, Fermented milk products, Dairy desserts, Fermented dairy desserts, Yogurts, Sweetened yogurts

Labels, certifications, awards: Rainforest Alliance

Origin of ingredients: Germany, Czech Republic, European Union, sv:Icke-Europeiska unionen

Manufacturing or processing places: Germany

EMB code: DE BY 303 EG

Stores: Lidl

Countries where sold: France, Germany, Sweden

Matching with your preferences

Health

Ingredients

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    27 ingredients

    German: Joghurt, Molkenerzeugnis, Zucker, Glukose-Fruktose-Sirup, Kakaobutter, Vollmilchpulver, modifizierte Stärke, Reismehl, Weizenvollkornmehl, Kakaomasse, Farbstoffe: Carotin; Vanilleschoten, Gerstenmalzmehl, Verdickungsmittel: Pektine, Guarkernmehl, Gummi arabicum; Emulgator: Sonnenblumenlecithine; Glukosesirup, Speisesalz, Kokosnussöl, Säureregulator: Citronensäure; natürliches Vanillearoma, Aroma.
    Allergens: Gluten, Milk
    Traces: Nuts, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener
    • Ingredient: Whey

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    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

  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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

  • E440 - Pectins

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Yogurt, Whey product, Whole milk powder
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Whey product, E160a, Flavouring
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

    _Joghurt_, _Molkenerzeugnis_, Zucker, Glukose-Fruktose-Sirup, Kakaobutter, _Vollmilchpulver_, modifizierte Stärke, Reismehl, _Weizenvollkornmehl_, Kakaomasse, Farbstoffe (Carotin), Vanilleschoten, _Gerstenmalzmehl_, Verdickungsmittel (Pektine), Guarkernmehl, Gummi arabicum, Emulgator (Sonnenblumenlecithine), Glukosesirup, Speisesalz, Kokosnussöl, Säureregulator (Citronensäure), natürliches Vanillearoma, Aroma
    1. _Joghurt_ -> en:yogurt - vegan: no - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 100
    2. _Molkenerzeugnis_ -> en:whey-product - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Glukose-Fruktose-Sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. _Vollmilchpulver_ -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. modifizierte Stärke -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Reismehl -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. _Weizenvollkornmehl_ -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Farbstoffe -> en:colour - percent_min: 0 - percent_max: 9.09090909090909
      1. Carotin -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. Vanilleschoten -> en:vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. _Gerstenmalzmehl_ -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 7.14285714285714
      1. Pektine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 5.88235294117647
      1. Sonnenblumenlecithine -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. Kokosnussöl -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5
    21. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 4.76190476190476
      1. Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. natürliches Vanillearoma -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.34782608695652

Nutrition

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    Average 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: 0

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

    Positive points: 1

    • Proteins: 1 / 5 (value: 3.2, rounded value: 3.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 7

    • Energy: 1 / 10 (value: 547, rounded value: 547)
    • Sugars: 3 / 10 (value: 14.3, rounded value: 14.3)
    • Saturated fat: 3 / 10 (value: 3.3, rounded value: 3.3)
    • Sodium: 0 / 10 (value: 72, rounded value: 72)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 6 (7 - 1)

    Nutri-Score: C

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    Sugars in high quantity (14.3%)

    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.
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    Salt in low quantity (0.18%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Sweetened yogurts
    Energy 547 kj
    (130 kcal)     		+36%
    Fat 5.2 g +65%
    Saturated fat 3.3 g +63%
    Carbohydrates 17.5 g +36%
    Sugars 14.3 g +17%
    Fiber ?
    Proteins 3.2 g -8%
    Salt 0.18 g +59%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

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Labels

Data sources

Product added on by kiliweb
Last edit of product page on by bauspanderu.
Product page also edited by date-limite-app, ecoscore-impact-estimator, foodrepo, olofolleola4, openfoodfacts-contributors, packbot, roboto-app, stagysti, tacite-mass-editor, teolemon, yuka.IYBbZ8yTGP1_BvrXiNwJhzybEdy4DqRFPmNcow, yuka.VzRSYkU3WUIvOXNFbU1VRzNEajB4ZDVaeFp1TFdXU09kTVlYSVE9PQ, yuka.YXZvdUhaNDVnOEVBbGNVVTJ3K085ZmxheDZXa1pWeXJCOXBCSUE9PQ.

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