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Mini mince fruit cake bites - - 190 g

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Mini mince fruit cake bites - - 190 g

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Barcode: 5000128779562 (EAN / EAN-13)

Quantity: 190 g

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

Labels, certifications, awards: No gluten, Vegetarian, Vegan

Stores: Co-op

Countries where sold: United Kingdom

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Health

Ingredients

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    77 ingredients

    Sultanas 21%, Icing 15% (Sugar, Glucose Syrup, Water, Palm Oil, Humectant (Glycerol), Acidity Regulators (Sodium Acetate, Acetic acid), Emulsifier (Mono-and diglycerides of fatty acids), Stabiliser Tragacanth), Flavouring), Almond flavour sugar paste(15%)(Sugar, Vegetable Oil (Palm, Rapeseed), Humectant (Sorbitol, Glycerol), Glucose Syrup, Acidity Regulator (Lactic acid, Sodium lactate), Water, Stabiliser (Tragacanth), Flavouring, Emulsifier (Citric acid esters of mono - and diglycerides of fatty acids), Colour (Carotenes)), Raisins (7%) Brown cane sugar, Rice Flour, Black Treacle, Glacé Cherries (5%) (Cherries, Glucose - Fructose Syrup, Sugar, Acidity Regulator (Citric acid), Colour (Anthocyanins)), Margarine (Water, Vegetable Oil (Palm, Rapeseed), Salt, Emulsifier (Mono-and diglycerides of fatty acids), Colour (Carotenes), Flavouring), Oat Flour, Cornflour, Tapioca Flour, Soya Flour, Humectant (Glycerol), Water, Concentrated Grape Juice, Rice Starch, Raising Agent (Sodium phosphates, Sodium carbonates, Calcium sulphate), Preservative (Potassium sorbate), Spices, Emulsifier (Lecithins (Soya)), Thickener (Xanthan gum).
    Allergens: Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E160a - Carotene
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E325 - Sodium lactate
    • Additive: E413 - Tragacanth
    • Additive: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472c - Citric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • 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

  • 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.

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262i - Sodium acetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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

  • 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.

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • 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.

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E413 - Tragacanth

    Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
    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.

  • 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

  • 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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm oil, Palm oil
  • icon

    Vegan

    No non-vegan ingredients

    Unrecognized ingredients: Icing, Almond-flavour-sugar-paste, Margarine

    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

    Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Icing, Almond-flavour-sugar-paste, Margarine

    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!

    : Sultanas 21%, Icing 15% (Sugar, Glucose Syrup, Water, Palm Oil, Humectant (Glycerol), Acidity Regulators (Sodium Acetate, Acetic acid), Emulsifier (mono- and diglycerides of fatty acids), Stabiliser (Tragacanth)), Flavouring, Almond flavour sugar paste 15% (Sugar, Palm Vegetable Oil, Rapeseed Vegetable Oil, Humectant (Sorbitol, Glycerol), Glucose Syrup, Acidity Regulator (Lactic acid, Sodium lactate), Water, Stabiliser (Tragacanth), Flavouring, Emulsifier (Citric acid esters of mono- and diglycerides of fatty acids), Colour (Carotenes)), Raisins 7%, Brown cane sugar, Rice Flour, Black Treacle, Glacé Cherries 5% (Cherries, Glucose-Fructose Syrup, Sugar, Acidity Regulator (Citric acid), Colour (Anthocyanins)), Margarine (Water, Palm Vegetable Oil, Rapeseed Vegetable Oil, Salt, Emulsifier (mono- and diglycerides of fatty acids), Colour (Carotenes), Flavouring), Oat Flour, Cornflour, Tapioca Flour, Soya Flour, Humectant (Glycerol), Water, Concentrated Grape Juice, Rice Starch, Raising Agent (Sodium phosphates, Sodium carbonates, Calcium sulphate), Preservative (Potassium sorbate), Spices, Emulsifier (Lecithins), Thickener (Xanthan gum)
    1. Sultanas -> en:sultana - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 21 - percent: 21 - percent_max: 21
    2. Icing -> en:icing - percent_min: 15 - percent: 15 - percent_max: 15
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.875 - percent_max: 15
      2. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.5
      3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
      4. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 3.75
      5. Humectant -> en:humectant - percent_min: 0 - percent_max: 3
        1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
      6. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 2.5
        1. Sodium Acetate -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
        2. Acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2.14285714285714
        1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.14285714285714
      8. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 1.875
        1. Tragacanth -> en:e413 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.875
    3. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 15 - percent_max: 15
    4. Almond flavour sugar paste -> en:almond-flavour-sugar-paste - percent_min: 15 - percent: 15 - percent_max: 15
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.36363636363636 - percent_max: 15
      2. Palm Vegetable Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 7.5
      3. Rapeseed Vegetable Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5
      4. Humectant -> en:humectant - percent_min: 0 - percent_max: 3.75
        1. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.75
        2. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.875
      5. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3
      6. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 2.5
        1. Lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
        2. Sodium lactate -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      7. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.14285714285714
      8. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 1.875
        1. Tragacanth -> en:e413 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.875
      9. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
      10. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.5
        1. Citric acid esters of mono- and diglycerides of fatty acids -> en:e472c - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.5
      11. Colour -> en:colour - percent_min: 0 - percent_max: 1.36363636363636
        1. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.36363636363636
    5. Raisins -> en:raisin - vegan: yes - vegetarian: yes - ciqual_food_code: 13046 - percent_min: 7 - percent: 7 - percent_max: 7
    6. Brown cane sugar -> en:brown-cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 7
    7. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 5 - percent_max: 7
    8. Black Treacle -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5 - percent_max: 5.33333333333333
    9. Glacé Cherries -> en:glace-cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 5 - percent: 5 - percent_max: 3.85714285714286
      1. Cherries -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 1 - percent_max: 3.57142857142857
      2. Glucose-Fructose Syrup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.285714285714286 - percent_max: 1.92857142857143
      3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.28571428571429
      4. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.964285714285714
        1. Citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.964285714285714
      5. Colour -> en:colour - percent_min: 0 - percent_max: 0.857142857142857
        1. Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.857142857142857
    10. Margarine -> en:margarine - percent_min: 0.272108843537415 - percent_max: 2.75
      1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.75
      2. Palm Vegetable Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.375
      3. Rapeseed Vegetable Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.916666666666667
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.41
      5. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.41
        1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.41
      6. Colour -> en:colour - percent_min: 0 - percent_max: 0.41
        1. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.41
      7. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.41
    11. Oat Flour -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 2.41421012849584
    12. Cornflour -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 2.17278911564626
    13. Tapioca Flour -> en:tapioca-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.97526283240569
    14. Soya Flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1.81065759637188
    15. Humectant -> en:humectant - percent_min: 0 - percent_max: 1.67137624280481
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.67137624280481
    16. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.55199222546161
    17. Concentrated Grape Juice -> en:concentrated-grape-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 0 - percent_max: 1.44852607709751
    18. Rice Starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.35799319727891
    19. Raising Agent -> en:raising-agent - percent_min: 0 - percent_max: 1.2781112444978
      1. Sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2781112444978
      2. Sodium carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6390556222489
      3. Calcium sulphate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.426037081499266
    20. Preservative -> en:preservative - percent_min: 0 - percent_max: 1.20710506424792
      1. Potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.20710506424792
    21. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.14357321876119
    22. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.08639455782313
      1. Lecithins -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.08639455782313
    23. Thickener -> en:thickener - percent_min: 0 - percent_max: 1.03466148364108
      1. Xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03466148364108

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: 34

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

    Positive points: 2

    • Proteins: 1 / 5 (value: 2.2, rounded value: 2.2)
    • Fiber: 2 / 5 (value: 2.5, rounded value: 2.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 34.9264768486309, rounded value: 34.9)

    Negative points: 22

    • Energy: 5 / 10 (value: 1858, rounded value: 1858)
    • Sugars: 10 / 10 (value: 53, rounded value: 53)
    • Saturated fat: 6 / 10 (value: 7, rounded value: 7)
    • Sodium: 1 / 10 (value: 164, rounded value: 164)

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

    Nutritional score: (22 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Fruit cakes
    Energy 1,858 kj
    (444 kcal)     		+17%
    Fat 22 g +49%
    Saturated fat 7 g +53%
    Carbohydrates 59 g +7%
    Sugars 53 g +62%
    Fiber 2.5 g +17%
    Proteins 2.2 g -54%
    Salt 0.41 g -24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 34.926 %

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Data sources

Product added on by veganeamos
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator, kiliweb, openfoodfacts-contributors, teolemon, vaporous, yuka.sY2b0xO6T85zoF3NwEKvlmlpftrXvznHLBjvt0Kx4Y6_PL73P_YixKrEPas.

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