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Madeira Party Cake - Lidl

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Madeira Party Cake - Lidl

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Barcode: 4056489222026 (EAN / EAN-13)

Brands: Lidl

Categories: Snacks, Sweet snacks, Confectioneries, Biscuits and cakes, Cakes

Labels, certifications, awards: Rainforest Alliance

Stores: Lidl

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    94 ingredients

    22% Vanilla Flavour Buttercream (Sugar, Butter (Milk), Tapioca Starch, Water, Dried Glucose Syrup, Humectant: Glycerol; Dextrose, Maize Starch, Emulsifier: Mono - and luce Diglycerides of Fatty Acids, Flavouring, Acidity Regulator: Sodium Hydroxide), Sugar, Fortified Wheat Flour (Wheat Flour, Calcium Čarbonate, Iron, Niacin, Thiamin), Egg, T. Rapeseed Oil, 9% Raspberry Jam (Glucose - Fructose Syrup, Raspberries, Sugar, Gelling Agent: Pectins; Concentrated Lemon Juice), Water, 4% Edible Decorations (Sugar, Cocoa Mass*, Wheat Starch, Cocoa Butter*, Coconut Oil, Rice Flour, Maize Starch, Water, Palm Oil, Shea Oil, Colours: Curcumin, Carmines, Copper Complexes my of Chlorophyll, Titanium Dioxide, Anthocyanins, Beetroot Red, Lutein, Paprika Extract; Fruit, Plant and Vegetable Concentrates: Safflower, Spirulina, Radish, Apple, Blackcurrant; Glazing Agents: Beeswax, Carnauba Wax, Shellac; Stabiliser: Acacia Gum; Thickener: Carboxy Methyl Cellulose; Glucose Syrup, Emulsifier: Soya Lecithin; Flavouring), Humectant: Glycerol, Skimmed Milk Powder, Raising Agents: Diphosphates, Sodium Carbonates; Maize Starch, Dried Glucose Syrup, Emulsifier ( Sodium Stearloyl-2-Lactylate), Preservative:Potassium Sorbate; Acidity Regulator: Citric Acid; Flavouring. *Rainforest Alliance Certified. Find out more at ra.org. ir Allergy Advice For allergens, including Cereals containing Gluten, see ingredients in bold. May also contain Nuts. Stora ay Store Once Addi Think about tomorrow today! With the purchase of this product, you support, INFOREST Visit ALLIANC
    Allergens: Apple, Eggs, Gluten, Milk
    Traces: Nuts

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: E140 - Chlorophylls and Chlorophyllins
    • Additive: E160c - Paprika extract
    • Additive: E161b - Lutein
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • 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: 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

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140i - Chlorophylls

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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.

  • E322i - Lecithin

    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.

  • 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

  • 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.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • 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.

  • 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

  • E570 - Fatty acids

    Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
    Source: Wikipedia

  • 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 oil
  • icon

    Non-vegan

    Non-vegan ingredients: Butter, Egg, E120, E901, E904, Skimmed milk powder

    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: 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.
    • 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.
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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:

    • 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!

    en: Vanilla Flavour Buttercream 22% (Sugar, Butter, Tapioca Starch, Water, Dried Glucose Syrup, Humectant (Glycerol), Dextrose, Maize Starch, Emulsifier (mono- and luce Diglycerides of Fatty Acids), Flavouring, Acidity Regulator (Sodium Hydroxide)), Sugar, Fortified Wheat Flour (Wheat Flour, Calcium Čarbonate, Iron, Niacin, Thiamin), Egg, T, Rapeseed Oil, Raspberry Jam 9% (Glucose-Fructose Syrup, Raspberries, Sugar, Gelling Agent (Pectins), Concentrated Lemon Juice), Water, Edible Decorations 4% (Sugar, Cocoa Mass, Wheat Starch, Cocoa Butter, Coconut Oil, Rice Flour, Maize Starch, Water, Palm Oil, Shea Oil, Colours (Curcumin), Carmines, Copper Complexes my of Chlorophyll, Titanium Dioxide, Anthocyanins, Beetroot Red, Lutein, Paprika Extract, Fruit, Plant, Vegetable Concentrates (Safflower), Spirulina, Radish, Apple, Blackcurrant, Glazing Agents (Beeswax), Carnauba Wax, Shellac, Stabiliser (Acacia Gum), Thickener (Carboxy Methyl Cellulose), Glucose Syrup, Emulsifier (Soya Lecithin), Flavouring), Humectant (Glycerol), Skimmed Milk Powder, Raising Agents (Diphosphates), Sodium Carbonates, Maize Starch, Dried Glucose Syrup, Emulsifier (Sodium Stearloyl-2-Lactylate), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Flavouring, Find out more at ra.org, ir Allergy Advice For allergens, including Cereals containing Gluten, Stora ay Store Once Addi Think about tomorrow today! With the purchase of this product, you support, INFOREST Visit ALLIANC
    1. Vanilla Flavour Buttercream -> en:vanilla-flavour-buttercream - percent_min: 22 - percent: 22 - percent_max: 22
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 22
      2. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 11
      3. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.33333333333333
      4. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.5
      5. Dried Glucose Syrup -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.4
      6. Humectant -> en:humectant - percent_min: 0 - percent_max: 3.66666666666667
        1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.66666666666667
      7. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.14285714285714
      8. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.75
      9. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2.44444444444444
        1. mono- and luce Diglycerides of Fatty Acids -> en:mono-and-luce-diglycerides-of-fatty-acids - percent_min: 0 - percent_max: 2.44444444444444
      10. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2
      11. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 2
        1. Sodium Hydroxide -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    2. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9 - percent_max: 22
    3. Fortified Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 9 - percent_max: 18.6666666666667
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.8 - percent_max: 18.6666666666667
      2. Calcium Čarbonate -> en:calcium-čarbonate - percent_min: 0 - percent_max: 9.33333333333333
      3. Iron -> en:iron - percent_min: 0 - percent_max: 6.22222222222222
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.66666666666667
      5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 3.73333333333333
    4. Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 9 - percent_max: 16.25
    5. T -> en:t - percent_min: 9 - percent_max: 14.8
    6. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 9 - percent_max: 12.75
    7. Raspberry Jam -> en:raspberry-jam - vegan: maybe - vegetarian: maybe - percent_min: 9 - percent: 9 - percent_max: 8.4
      1. Glucose-Fructose Syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 1.8 - percent_max: 8.25
      2. Raspberries -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0.15 - percent_max: 4.2
      3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.8
      4. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 2.1
        1. Pectins -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1
      5. Concentrated Lemon Juice -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 1.68
    8. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4 - percent_max: 5.5
    9. Edible Decorations -> en:edible-decorations - percent_min: 4 - percent: 4 - percent_max: 4
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.121212121212121 - percent_max: 4
      2. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 2
      3. Wheat Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.33333333333333
      4. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1
      5. Coconut Oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 0.8
      6. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 0.666666666666667
      7. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.571428571428571
      8. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.5
      9. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.444444444444444
      10. Shea Oil -> en:shea-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16110 - percent_min: 0 - percent_max: 0.444444444444444
      11. Colours -> en:colour - percent_min: 0 - percent_max: 0.363636363636364
        1. Curcumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.363636363636364
      12. Carmines -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.333333333333333
      13. Copper Complexes my of Chlorophyll -> en:copper-complexes-my-of-chlorophyll - percent_min: 0 - percent_max: 0.333333333333333
      14. Titanium Dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      15. Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      16. Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      17. Lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
      18. Paprika Extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
      19. Fruit -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
      20. Plant -> en:plant - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
      21. Vegetable Concentrates -> en:vegetable-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
        1. Safflower -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
      22. Spirulina -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.235294117647059
      23. Radish -> en:radish - vegan: yes - vegetarian: yes - ciqual_food_code: 20045 - percent_min: 0 - percent_max: 0.235294117647059
      24. Apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 0.235294117647059
      25. Blackcurrant -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 0.235294117647059
      26. Glazing Agents -> en:glazing-agent - percent_min: 0 - percent_max: 0.235294117647059
        1. Beeswax -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
      27. Carnauba Wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235294117647059
      28. Shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.235294117647059
      29. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 0.137931034482759
        1. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.137931034482759
      30. Thickener -> en:thickener - percent_min: 0 - percent_max: 0.137931034482759
        1. Carboxy Methyl Cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.137931034482759
      31. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.137931034482759
      32. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.137931034482759
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.137931034482759
      33. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.137931034482759
    10. Humectant -> en:humectant - percent_min: 0 - percent_max: 3.125
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.125
    11. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2.77777777777778
    12. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 2.5
      1. Diphosphates -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. Sodium Carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    14. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.08333333333333
    15. Dried Glucose Syrup -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.92307692307692
    16. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.78571428571429
      1. Sodium Stearloyl-2-Lactylate -> en:sodium-stearloyl-2-lactylate - percent_min: 0 - percent_max: 1.78571428571429
    17. Preservative -> en:preservative - percent_min: 0 - percent_max: 1.66666666666667
      1. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    18. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.5625
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5625
    19. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.47058823529412
    20. Find out more at ra.org -> en:find-out-more-at-ra-org - percent_min: 0 - percent_max: 1.38888888888889
    21. ir Allergy Advice For allergens -> en:ir-allergy-advice-for-allergens - percent_min: 0 - percent_max: 1.31578947368421
    22. including Cereals containing Gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    23. Stora ay Store Once Addi Think about tomorrow today! With the purchase of this product -> en:stora-ay-store-once-addi-think-about-tomorrow-today-with-the-purchase-of-this-product - percent_min: 0 - percent_max: 1.19047619047619
    24. you support -> en:you-support - percent_min: 0 - percent_max: 1.13636363636364
    25. INFOREST Visit ALLIANC -> en:inforest-visit-allianc - percent_min: 0 - percent_max: 1.08695652173913

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: 13

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

    Positive points: 1

    • Proteins: 2 / 5 (value: 4.4, rounded value: 4.4)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13.4156250343178, rounded value: 13.4)

    Negative points: 22

    • Energy: 5 / 10 (value: 1749, rounded value: 1749)
    • Sugars: 8 / 10 (value: 39.9, rounded value: 39.9)
    • Saturated fat: 7 / 10 (value: 7.9, rounded value: 7.9)
    • Sodium: 2 / 10 (value: 220, rounded value: 220)

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

    Nutritional score: (22 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Cakes
    Energy 1,749 kj
    (418 kcal)     		+7%
    Fat 18.7 g +6%
    Saturated fat 7.9 g +18%
    Carbohydrates 57.5 g +9%
    Sugars 39.9 g +36%
    Fiber 1 g -43%
    Proteins 4.4 g -13%
    Salt 0.55 g -21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.416 %

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Product added on by averment
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, lightblt, openfoodfacts-contributors, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlmkaSefSng7NFAPtwRa6_u6UDbHibe906avrM6s.

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