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Haselnussmousse mit Vanillekipferl - REWE Feine Welt - 80 g

Haselnussmousse mit Vanillekipferl - REWE Feine Welt - 80 g

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Barcode: 4337256628136 (EAN / EAN-13)

Quantity: 80 g

Brands: REWE Feine Welt, Rewe

Categories: Dairies, Desserts, Dairy desserts, Sweet mousses, Dairy Mousses

Labels, certifications, awards: FSC, Nutriscore, Nutriscore Grade D
FSC

Manufacturing or processing places: Deutschland

Traceability code: FSC-C109186

Stores: HIT, REWE

Countries where sold: Germany

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Health

Nutrition

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    Nutri-Score E

    Bad nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 19/55

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      Calories

      4/10 points (1410kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      5/15 points (19g)

      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.

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      Salt

      0/20 points (0.11g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️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: 2

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

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

      Nutritional score: 19 (19 - 0)

      Nutri-Score: E

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Dairy Mousses
    Energy 1,410 kj
    (339 kcal)
    +33%
    Fat 25 g +63%
    Saturated fat 16 g +69%
    Carbohydrates 24 g +11%
    Sugars 19 g -
    Fiber ?
    Proteins 4.9 g -12%
    Salt 0.11 g -48%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 %

Ingredients

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    42 ingredients


    German: Schlagsahne 42%, Weiße Schokolade 13% (Zucker, Kakaobutter*, Vollmilchpulver, Emulgator (Lecithine (enthält Soja)), Aroma), Vanillekipferlstückchen 12,5% (Weizenmehl, Zucker, Butterreinfett, Vanille-Paste (Aromaextrakt, natürliches Aroma, Glukosesirup, Invertzuckersirup, Bourbonvanille, färbender Karottenextrakt, Verdickungsmittel (Xanthan)), Speisesalz, Backpulver (Backtriebmittel (Diphosphate, Natriumcarbonate, Calciumphosphate), Weizenstärke), Farbstoff (Carotin)), Hühnereigelb, Magermilchjoghurt, Zucker, Wasser, Haselnüsse 2%, Butterreinfett, Speisegelatine (Rind), Säuerungsmittel (Milchsäure), Konservierungsstoff (Kaliumsorbat).
    Allergens: Eggs, Gluten, Milk, Nuts

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E428 - Gelatine
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • 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

  • 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
  • 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.

  • 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
  • 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.

  • E341 - Calcium phosphates


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake 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.

  • 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.

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Whipped cream, Whole milk powder, Butterfat, Chicken egg yolk, Skimmed yogurt, Butterfat, E428, Beef

    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: E428, Beef

    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!

    de: Schlagsahne 42%, Weiße Schokolade 13%, Zucker, Kakaobutter, Vollmilchpulver, Emulgator (Lecithine), Aroma, Vanillekipferlstückchen 12.5%, Weizenmehl, Zucker, Butterreinfett, Vanille-Paste (Aroma, natürliches Aroma, Glukosesirup, Invertzuckersirup, Bourbonvanille, färbender Karottenextrakt, Verdickungsmittel (Xanthan)), Speisesalz, Backpulver (Backtriebmittel (Diphosphate, Natriumcarbonate, Calciumphosphate), Weizenstärke), Farbstoff (Carotin), Hühnereigelb, Magermilchjoghurt, Zucker, Wasser, Haselnüsse 2%, Butterreinfett, Speisegelatine (Rind), Säuerungsmittel (Milchsäure), Konservierungsstoff (Kaliumsorbat)
    1. Schlagsahne -> en:whipped-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent: 42
    2. Weiße Schokolade -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent: 13
    3. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    5. Vollmilchpulver -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    6. Emulgator -> en:emulsifier
      1. Lecithine -> en:e322 - labels: en:contains-soy - vegan: maybe - vegetarian: maybe
    7. Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    8. Vanillekipferlstückchen -> de:vanillekipferlstückchen - percent: 12.5
    9. Weizenmehl -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    10. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    11. Butterreinfett -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    12. Vanille-Paste -> de:vanille-paste
      1. Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
      2. natürliches Aroma -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      3. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      4. Invertzuckersirup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes
      5. Bourbonvanille -> de:bourbonvanille
      6. färbender Karottenextrakt -> de:färbender-karottenextrakt
      7. Verdickungsmittel -> en:thickener
        1. Xanthan -> en:e415 - vegan: yes - vegetarian: yes
    13. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    14. Backpulver -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046
      1. Backtriebmittel -> en:raising-agent
        1. Diphosphate -> en:e450 - vegan: yes - vegetarian: yes
        2. Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes
        3. Calciumphosphate -> en:e341 - vegan: yes - vegetarian: yes
      2. Weizenstärke -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    15. Farbstoff -> en:colour
      1. Carotin -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    16. Hühnereigelb -> en:chicken-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002
    17. Magermilchjoghurt -> en:skimmed-yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593
    18. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    19. Wasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    20. Haselnüsse -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent: 2
    21. Butterreinfett -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    22. Speisegelatine -> en:e428 - vegan: no - vegetarian: no
      1. Rind -> en:beef - vegan: no - vegetarian: no
    23. Säuerungsmittel -> en:acid
      1. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes
    24. Konservierungsstoff -> en:preservative
      1. Kaliumsorbat -> en:e202 - vegan: yes - vegetarian: yes

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Data sources

Product added on by gourmet
Last edit of product page on by moon-rabbit.
Product page also edited by annelotte, roboto-app.

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