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M&M's Peanut Party Size - 1 kg

M&M's Peanut Party Size - 1 kg

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Barcode: 5000159342179 (EAN / EAN-13)

Common name: Cacahuètes (23%) enrobées de chocolat au lait (48%) et dragéifiées

Quantity: 1 kg

Packaging: Plastic, Bag, Mixed plastic-packet

Brands: M&M's

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Chocolate covered nuts, Chocolate covered peanuts

Labels, certifications, awards: fr:Eco Emballage

Manufacturing or processing places: France, Haguenau

EMB code: EMB 67501 - Uttenheim (Bas-Rhin, France)

Stores: Cora, Lidl

Countries where sold: Germany, Switzerland, fr:Belgien, fr:Frankreich

Matching with your preferences

Health

Ingredients

  • icon

    30 ingredients


    German: Zucker, Erdnüsse, Kakaomasse, Vollmilchpulver, Kakaobutter, Stärke, Palmfett, Glukosesirup, Magermilchpulver, Emulgator (Sojalecithin), Milchzucker, Stabilisator (Gummi arabicum), Sheafett, Butterreinfett (aus Milch), Dextrin, Überzugsmittel (Carnaubawachs), Farbstoffe (E100, E120, E133, E160a, E160e, E170), Palmkernöl, Aromen, Salz
    Allergens: Milk, Peanuts, Soybeans
    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: E133 - Brilliant blue FCF
    • Additive: E1400 - Dextrin
    • Additive: E160a - Carotene
    • Additive: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E170 - Calcium carbonates
    • Additive: E414 - Acacia gum
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose

    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
  • 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
  • E1400 - Dextrin


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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
  • E170 - Calcium carbonates


    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    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
  • 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

Ingredients analysis

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    Palm oil


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

    Non-vegan


    Non-vegan ingredients: Whole milk powder, Skimmed milk powder, Lactose, Butterfat, Milk, E120
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


    Zucker, Erdnüsse, Kakaomasse, Vollmilchpulver, Kakaobutter, Stärke, Palmfett, Glukosesirup, Magermilchpulver, Emulgator (Sojalecithin), Milchzucker, Stabilisator (Gummi arabicum), Sheafett, Butterreinfett (aus Milch), Dextrin, Überzugsmittel (Carnaubawachs), Farbstoffe (e100, e120, e133, e160a, e160e, e170), Palmkernöl, Aromen, Salz
    1. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 100
    2. Erdnüsse -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Vollmilchpulver -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Stärke -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Palmfett -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Magermilchpulver -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 10
      1. Sojalecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Milchzucker -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 8.33333333333333
      1. Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. Sheafett -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 7.69230769230769
    14. Butterreinfett -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
      1. aus Milch -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Überzugsmittel -> en:glazing-agent - percent_min: 0 - percent_max: 6.25
      1. Carnaubawachs -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Farbstoffe -> en:colour - percent_min: 0 - percent_max: 5.88235294117647
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      2. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.94117647058824
      3. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96078431372549
      4. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.47058823529412
      5. e160e -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.17647058823529
      6. e170 -> en:e170 - percent_min: 0 - percent_max: 0.980392156862745
    18. Palmkernöl -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. Salz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

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: 0

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

    Positive points: 4

    • Proteins: 5 / 5 (value: 10, rounded value: 10)
    • Fiber: 4 / 5 (value: 3.9, rounded value: 3.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 26

    • Energy: 6 / 10 (value: 2157, rounded value: 2157)
    • Sugars: 10 / 10 (value: 53, rounded value: 53)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Score nutritionnel: 22 (26 - 4)

    Nutri-Score: E

  • icon

    Sugars in high quantity (53%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in low quantity (0.1%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (40g)
    Compared to: Chocolate covered peanuts
    Energy 2,157 kj
    (516 kcal)
    863 kj
    (206 kcal)
    -1%
    Fat 26 g 10.4 g -7%
    Saturated fat 11 g 4.4 g -5%
    Carbohydrates 58 g 23.2 g +7%
    Sugars 53 g 21.2 g +10%
    Fiber 3.9 g 1.56 g +43%
    Proteins 10 g 4 g +2%
    Salt 0.1 g 0.04 g -33%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 40g

Environment

Carbon footprint

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by inkasso.
Product page also edited by date-limite-app, foodrepo, kiliweb, lelutin, oc84, packbot, phoenix, scanbot, swipe-studio, tacite, tulipe, yuka.WWZzS1QvNDdnOEltd05neTBqUGU1NDFwNklhZ2NIK3lPZkZPSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkZaSevUnjbdKBfhyG-u4oiHFa3vOsBK_YvCbqs, yuka.sY2b0xO6T85zoF3NwEKvlnFrb__ZkBiYag3kwUOZ_OveLJmwZYhOvrHxI6s, yukafix.

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