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Barres de Céréales Special K Chocolat au Lait - Kellogg's - 120 g (6 x 20 g)

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Barres de Céréales Special K Chocolat au Lait - Kellogg's - 120 g (6 x 20 g)

Some of the data for this product has been provided directly by the manufacturer KELLOGG'S.

Barcode: 5050083425691 (EAN / EAN-13)

Common name: Barre de céréales avec des pétales de blé complet et des morceaux de chocolat au lait sur une fine couche de chocolat au lait enrichie en vitamines (B3/PP, B6 et B9).

Quantity: 120 g (6 x 20 g)

Packaging: Dry, fr:Étui carton, fr:Étui plastique

Brands: Kellogg's, Spécial K

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Bars, Chocolate candies, Cereal bars, Bars covered with chocolate, Chocolate cereal bars, Chocolate confectionery with dairy filling

Labels, certifications, awards: No artificial flavors, No preservatives, Source of fibre, High fibres, Nutriscore, Nutriscore Grade D, Rich in vitamin B6, Rich in vitamin B9, fr:Triman, fr:Chocolat au lait belge

Origin of ingredients: Belgium, Unspecified

Stores: Magasins U, Delhaize, carrefour.fr

Countries where sold: Belgium, France, Spain

Matching with your preferences

Health

Ingredients

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    57 ingredients

    French: Céréales complètes (blé complet (31%), avoine complète (5.5%)), chocolat au lait (14%) (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, émulsifiants {lécithine de soja, E476}, arôme naturel de vanille), céréales croustillantes (11%) (farine de blé complet, farine de riz, sucre, farine d'orge maltée, farine de blé malté, sel, huile de colza, stabilisant {carbonate de calcium}, émulsifiant {lécithine de soja}), oligofructose, sirop de glucose, fructose, sucre, morceaux de chocolat au lait (2.5%) (sucre, pâte de cacao, beurre de cacao, lait entier en poudre, lait écrémé en poudre, émulsifiant {lécithine de soja}, arôme naturel), humectants (sorbitol, glycérol), huile de palme, extrait de malt d'orge, dextrose, sel, antioxydant (extrait riche en tocophérols), arôme naturel, émulsifiant (lécithine de soja), niacine, fer, vitamine B6, riboflavine, thiamine, acide folique, vitamine D, vitamine B12.
    Allergens: Gluten, Milk, Soybeans, fr:avoine, fr:avoine

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: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant

    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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E422 - Glycerol

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

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Milk chocolate, Whole milk powder, fr:Pépites de chocolat au lait, Whole milk powder, Skimmed milk powder
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

    Céréales complètes (_blé_ complet 31%, _avoine_ complète 5.5%), chocolat au _lait_ 14% (sucre, beurre de cacao, _lait_ entier en poudre, pâte de cacao, émulsifiants (lécithine de _soja_, e476), arôme naturel de vanille), céréales croustillantes 11% (farine de _blé_ complet, farine de riz, sucre, farine d'_orge_ maltée, farine de _blé_ malté, sel, huile de colza, stabilisant (), émulsifiant (lécithine de _soja_)), oligofructose, sirop de glucose, fructose, sucre, morceaux de chocolat au _lait_ 2.5% (sucre, pâte de cacao, beurre de cacao, _lait_ entier en poudre, _lait_ écrémé en poudre, émulsifiant (lécithine de _soja_), arôme naturel), humectants (sorbitol, glycérol), huile de palme, extrait de malt d'_orge_, dextrose, sel, antioxydant (extrait riche en tocophérols), arôme naturel, émulsifiant (lécithine de _soja_), niacine, fer, vitamines, vitamine B6, riboflavine, thiamine, acide folique, vitamine D, vitamine B12
    1. Céréales complètes -> en:wholemeal-cereal - vegan: yes - vegetarian: yes - percent_min: 36.5 - percent_max: 36.5
      1. _blé_ complet -> en:whole-wheat - vegan: yes - vegetarian: yes - percent_min: 31 - percent: 31 - percent_max: 31
      2. _avoine_ complète -> en:wholemeal-oat - vegan: yes - vegetarian: yes - percent_min: 5.5 - percent: 5.5 - percent_max: 5.5
    2. chocolat au _lait_ -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.33333333333333 - percent_max: 14
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
      3. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.66666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2.8
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33333333333333
    3. céréales croustillantes -> en:cereal-crispies - vegan: yes - vegetarian: yes - percent_min: 11 - percent: 11 - percent_max: 11
      1. farine de _blé_ complet -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.22222222222222 - percent_max: 11
      2. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
      4. farine d'_orge_ maltée -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
      5. farine de _blé_ malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
      6. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
      7. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.57142857142857
      8. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0
      9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    4. oligofructose -> en:oligofructose - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 11
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 11
    6. fructose -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 11
    7. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 8.4
    8. morceaux de chocolat au _lait_ -> fr:pepites-de-chocolat-au-lait - vegan: no - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.357142857142857 - percent_max: 2.5
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      5. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.416666666666667
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      7. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.416666666666667
    9. humectants -> en:humectant - percent_min: 0 - percent_max: 2.5
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      2. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
    10. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.5
    11. extrait de malt d'_orge_ -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 2.5
      1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    15. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    16. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.5
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    17. niacine -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    18. fer -> en:iron - percent_min: 0 - percent_max: 2.3125
    19. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17647058823529
    20. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.05555555555556
    21. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.94736842105263
    22. thiamine -> en:thiamin - percent_min: 0 - percent_max: 1.85
    23. acide folique -> en:folic-acid - percent_min: 0 - percent_max: 1.76190476190476
    24. vitamine D -> en:vitamin-d - percent_min: 0 - percent_max: 1.68181818181818
    25. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 1.60869565217391

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 5

    • Proteins: 4 / 5 (value: 7, rounded value: 7)
    • Fiber: 5 / 5 (value: 14, rounded value: 14)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 16

    • Energy: 4 / 10 (value: 1630, rounded value: 1630)
    • Sugars: 5 / 10 (value: 25, rounded value: 25)
    • Saturated fat: 5 / 10 (value: 5.1, rounded value: 5.1)
    • Sodium: 2 / 10 (value: 240, rounded value: 240)

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

    Score nutritionnel: 11 (16 - 5)

    Nutri-Score: D

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    Sugars in high quantity (25%)

    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 moderate quantity (0.6%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (20g)     		Compared to: Chocolate confectionery with dairy filling
    Energy 1,630 kj
    (388 kcal)     		326 kj
    (77 kcal)     		-27%
    Fat 9.6 g 1.92 g -71%
    Saturated fat 5.1 g 1.02 g -75%
    Carbohydrates 62 g 12.4 g +23%
    Sugars 25 g 5 g -48%
    Fiber 14 g 2.8 g +1,139%
    Proteins 7 g 1.4 g -6%
    Salt 0.6 g 0.12 g +116%
    Vitamin B1 (Thiamin) 0.001 mg 0 mg
    Vitamin B2 (Riboflavin) 0.001 mg 0 mg
    Vitamin B3 (Niacin) 16 mg 3.2 mg
    Vitamin B6 (Pyridoxin) 1.4 mg 0.28 mg
    Vitamin B9 (Folic acid) 200 µg 40 µg
    Vitamin B12 (cobalamin) 0.002 µg 0 µg
    Iron 0.006 mg 0.001 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 20g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Other information

Conservation conditions: À conserver dans un endroit sec

Customer service: Service Conseil Consommateurs, Kellogg's Produits Alimentaires S.A.S. - Immeuble Neptune - 1 rue Galilée 93160 Noisy-le-Grand (France)

Data sources

The manufacturer KELLOGG'S uses CodeOnline Food to automatically transmit data and photos for its products.

Manufacturers can use the Open Food Facts free plaform for producers to access and complete this data, and to obtain reports, analysis and product improvements opportunities (e.g. better Nutri-Score).

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