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Confiserie - Grand Frais - 306 g

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Confiserie - Grand Frais - 306 g

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Barcode: 2600280019884 (EAN / EAN-13)

Quantity: 306 g

Brands: Grand Frais

Categories: Snacks, Sweet snacks, Confectioneries, Candies, Gummi candies

Countries where sold: France

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Health

Ingredients

  • icon

    95 ingredients

    French: Sirops de glucose et de glucose-fructose, sucre, dextrose, sirops de sucre inverti-de sucre mélassé-de caramel, gélatina, farine de BLE, amidon de BLE, amidon modifié, amidon de maïs, amidon modifié et fécule de pomme de terre, graisses végétales hydrogénées et non hydrogénées (palme, olive, coprah), maltodextrine, concentré de fruits et plantes (aronie, carotte, cassis, cerise, citron, carthame, courge, curcuma, épinard, kiwi, myrtille, ortie, paprika, patate douce, pomme, potiron, radis, raisin, spiruline, sureau, tomate), extraits de caroube-de pomme et réglisse, concentré d'algues (spiruline), concentrés de jus de pêche-orange-citron-framboise-poire-pomme et fraise, LACTOSE, protéines de LAIT, LAIT entier concentré sucré, arômes, sel, acidifiants: E270-E296-E330-E334, colorants: E 100-E 120-E 131-E 133-E 141-E 150d-E 153-E 160a-E 161 b-E 163-E171, correcteurs d'acidité: E331-E332-E333-E350-E500, agents d'enrobage: E903-E901-E904, gélifiant: E440, humectant: E420, stabilisant: E422, émulsifiants: E471-E322, épaississant: E414, antiagglomérant: E553b, antioxydant: E306.
    Allergens: Gluten, Kiwi, Milk
    Traces: Soybeans, 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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E131 - Patent blue v
    • Additive: E133 - Brilliant blue FCF
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E14XX - Modified Starch
    • Additive: E150d - Sulphite ammonia caramel
    • Additive: E153 - Vegetable carbon
    • Additive: E160a - Carotene
    • Additive: E161b - Lutein
    • Additive: E163 - Anthocyanins
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Lactose
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E131 - Patent blue v

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    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

  • 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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • 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

  • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

  • E332 - Potassium citrates

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia

  • E333 - Calcium citrates

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • E350 - Sodium malates

    Sodium malate: Sodium malate is a compound with formula Na2-C2H4O-COO-2-. It is the sodium salt of malic acid. As a food additive, it has the E number E350.
    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

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    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

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    Palm oil

    Ingredients that contain palm oil: Palm
  • icon

    Non-vegan

    Non-vegan ingredients: Lactose, Milk proteins, Sweetened condensed whole milk, E120, E901, E904

    Some ingredients could not be recognized.

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    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.
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  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E120, 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.
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    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.
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    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:

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    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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    fr: Sirops de glucose, de glucose-fructose, sucre, dextrose, sirops de sucre inverti-de sucre mélassé-de caramel, gélatina, farine de BLE, amidon de BLE, amidon modifié, amidon de maïs, amidon modifié, fécule de pomme de terre, graisses végétales hydrogénées et non hydrogénées (palme, olive, coprah), maltodextrine, concentré de fruits, plantes (aronie, carotte, cassis, cerise, citron, carthame, courge, curcuma, épinard, kiwi, myrtille, ortie, paprika, patate douce, pomme, potiron, radis, raisin, spiruline, sureau, tomate), extraits de caroube-de pomme et réglisse, concentré d'algues (spiruline), de pêche, orange-citron, framboise-poire, pomme, fraise, LACTOSE, protéines de LAIT, LAIT entier concentré sucré, arômes, sel, acidifiants (e270), e296, e330, e334, colorants (e100), e120, e131, e133, e141, e150d, e153, e160a, e161b, e163, e171, correcteurs d'acidité (e331), e332, e333, e350, e500, agents d'enrobage (e903), e901, e904, gélifiant (e440), humectant (e420), stabilisant (e422), émulsifiants (e471), e322, épaississant (e414), antiagglomérant (e553b), antioxydant (e306)
    1. Sirops de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.69491525423729 - percent_max: 100
    2. de glucose-fructose -> en:glucose-fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 50
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 33.3333333333333
    4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 25
    5. sirops de sucre inverti-de sucre mélassé-de caramel -> fr:sirops-de-sucre-inverti-de-sucre-melasse-de-caramel - percent_min: 0 - percent_max: 20
    6. gélatina -> fr:gelatina - percent_min: 0 - percent_max: 16.6666666666667
    7. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.2857142857143
    8. amidon de BLE -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 12.5
    9. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111
    10. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 10
    11. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 9.09090909090909
    12. fécule de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
    13. graisses végétales hydrogénées et non hydrogénées -> fr:graisses-vegetales-hydrogenees-et-non-hydrogenees - percent_min: 0 - percent_max: 7.69230769230769
      1. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7.69230769230769
      2. olive -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 0 - percent_max: 3.84615384615385
      3. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2.56410256410256
    14. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. concentré de fruits -> en:fruit-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. plantes -> en:plant - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      1. aronie -> en:chokeberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      2. carotte -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 3.125
      3. cassis -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 2.08333333333333
      4. cerise -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 1.5625
      5. citron -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 1.25
      6. carthame -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.04166666666667
      7. courge -> en:pumpkin - vegan: yes - vegetarian: yes - ciqual_food_code: 20139 - percent_min: 0 - percent_max: 0.892857142857143
      8. curcuma -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.78125
      9. épinard -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 0.694444444444444
      10. kiwi -> en:kiwi - vegan: yes - vegetarian: yes - ciqual_food_code: 13021 - percent_min: 0 - percent_max: 0.625
      11. myrtille -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 0.568181818181818
      12. ortie -> en:nettle - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.520833333333333
      13. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 0.480769230769231
      14. patate douce -> en:sweet-potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4101 - percent_min: 0 - percent_max: 0.480769230769231
      15. pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 0.416666666666667
      16. potiron -> en:giant-squash - vegan: yes - vegetarian: yes - ciqual_food_code: 20166 - percent_min: 0 - percent_max: 0.390625
      17. radis -> en:radish - vegan: yes - vegetarian: yes - ciqual_food_code: 20045 - percent_min: 0 - percent_max: 0.390625
      18. raisin -> en:grape - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 0 - percent_max: 0.390625
      19. spiruline -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.390625
      20. sureau -> en:elder - percent_min: 0 - percent_max: 0.3125
      21. tomate -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 0.297619047619048
    17. extraits de caroube-de pomme et réglisse -> fr:extraits-de-caroube-de-pomme-et-reglisse - percent_min: 0 - percent_max: 5.88235294117647
    18. concentré d'algues -> en:algae-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5.55555555555556
      1. spiruline -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5.55555555555556
    19. de pêche -> en:peach - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. orange-citron -> fr:orange-citron - percent_min: 0 - percent_max: 5
    21. framboise-poire -> fr:framboise-poire - percent_min: 0 - percent_max: 4.76190476190476
    22. pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 4.54545454545455
    23. fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 4.34782608695652
    24. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. LAIT entier concentré sucré -> en:sweetened-condensed-whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19027 - percent_min: 0 - percent_max: 3.84615384615385
    27. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
    28. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.16
    29. acidifiants -> en:acid - percent_min: 0 - percent_max: 0.16
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    30. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    31. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    32. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    33. colorants -> en:colour - percent_min: 0 - percent_max: 0.16
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    34. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.16
    35. e131 -> en:e131 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    36. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    37. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    38. e150d -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    39. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    40. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.16
    41. e161b -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    42. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    43. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    44. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.16
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    45. e332 -> en:e332 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    46. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    47. e350 -> en:e350 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    48. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    49. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 0.16
      1. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    50. e901 -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    51. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.16
    52. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.16
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    53. humectant -> en:humectant - percent_min: 0 - percent_max: 0.16
      1. e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    54. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.16
      1. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.16
    55. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.16
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.16
    56. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.16
    57. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.16
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    58. antiagglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.16
      1. e553b -> en:e553b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16
    59. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.16
      1. e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.16

Nutrition

  • icon

    Poor 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: 0

    • Proteins: 1 / 5 (value: 1.9, rounded value: 1.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00806817231440806, rounded value: 0)

    Negative points: 18

    • Energy: 5 / 10 (value: 1682, rounded value: 1682)
    • Sugars: 10 / 10 (value: 83.2, rounded value: 83.2)
    • Saturated fat: 3 / 10 (value: 4, rounded value: 4)
    • Sodium: 0 / 10 (value: 64, rounded value: 64)

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

    Nutritional score: (18 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Gummi candies
    Energy 1,682 kj
    (402 kcal)     		+18%
    Fat 6.9 g +2,104%
    Saturated fat 4 g +2,678%
    Carbohydrates 83.2 g +4%
    Sugars 83.2 g +49%
    Fiber -
    Proteins 1.9 g -45%
    Salt 0.16 g +31%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.008 %

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by chevalstar, openfoodfacts-contributors, yuka.RzU4REFvOE0rdWc3c3ZRZDRCWDVvTjVzNElLaUFWT1pJTW9JSVE9PQ.

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