Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Carbcrusher - Banoffee - MyVegan - 60g

edit Edit the page

Carbcrusher - Banoffee - MyVegan - 60g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 5056307364869 (EAN / EAN-13)

Quantity: 60g

Packaging: Plastic

Brands: MyVegan

Categories: Dietary supplements, Bodybuilding supplements, Protein bars

Labels, certifications, awards: Vegetarian, Vegan

Countries where sold: Germany, Slovenia, United States

Matching with your preferences

Health

Ingredients

  • icon

    59 ingredients

    Protein Blend (30%) (Pea Protein, Soy Protein Nuggets (Soy Protein Isolate, Cocoa Powder, Tapioca Starch), Brown Rice Protein), Corn Fibre, Caramel (13%) (Chicory Root Fibre, Humectant (Vegetable Glycerol), Palm Kernel, Water, Palm Oil, Emulsifiers (Mono - and Diglycerides of Fatty Acids, Sorbitan Tri-stearate, Rapeseed Lecithin), Gelling Agent (Pectin), Salt, Colour (Plain Caramel), Natural Flavouring), Humectant (Vegetable Glycerol), Dark Chocolate Flavour Coating (11%) (Sweeteners (Isomalt, Sucralose), Palm Oil, Cocoa Powder, Emulsifiers (Soya Lecithin, Polyglycerol Polyricinoleate)), Rapeseed Oil, Sweetener (Maltitol), Chocolate Chips (4%) (Sweetener (Maltitol), Cocoa Mass, Emulsifier (Soya Lecithin), Cocoa Powder, Natural Vanilla Flavouring), Emulsifier (Sunflower Lecithin), Thickener (Acacia Gum), Colour (Beta Carotene), Natural Flavourings, Sea Salt, Antioxidant (Vitamin E). CHOCOLATE CHIPS: Cocoa Solids 50% Minimum.
    Allergens: Soybeans
    Traces: Gluten, Milk, Nuts, Peanuts

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E150a - Plain caramel
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E953 - Isomalt
    • Additive: E955 - Sucralose
    • Additive: E965 - Maltitol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Humectant
    • Ingredient: Sweetener
    • 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

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E422 - Glycerol

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

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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.

  • 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

  • E953 - Isomalt

    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

  • E955 - Sucralose

    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil

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

    Vegan

    No non-vegan ingredients

    Unrecognized ingredients: Protein-blend, Soy-protein-nuggets, Vegetable-glycerol, Sorbitan-tri-stearate, Vegetable-glycerol, Dark-chocolate-flavour-coating, Vitamin E

    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: Protein-blend, Soy-protein-nuggets, Vegetable-glycerol, Sorbitan-tri-stearate, Vegetable-glycerol, Dark-chocolate-flavour-coating, Vitamin E

    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!

    : Protein Blend 30% (Pea Protein, Soy Protein Nuggets (Soy Protein Isolate, Cocoa Powder, Tapioca Starch), Brown Rice Protein), Corn Fibre, Caramel 13% (Chicory Root Fibre, Humectant (Vegetable Glycerol), Palm Kernel, Water, Palm Oil, Emulsifiers (mono- and Diglycerides of Fatty Acids, Sorbitan Tri-stearate, Rapeseed Lecithin), Gelling Agent (Pectin), Salt, Colour (Plain Caramel), Natural Flavouring), Humectant (Vegetable Glycerol), Dark Chocolate Flavour Coating 11% (Sweeteners (Isomalt, Sucralose), Palm Oil, Cocoa Powder, Emulsifiers (Soya Lecithin, Polyglycerol Polyricinoleate)), Rapeseed Oil, Sweetener (Maltitol), Chocolate Chips 4% (Sweetener (Maltitol), Cocoa Mass, Emulsifier (Soya Lecithin), Cocoa Powder, Natural Vanilla Flavouring), Emulsifier (Sunflower Lecithin), Thickener (Acacia Gum), Colour (Beta Carotene), Natural Flavourings, Sea Salt, Antioxidant (Vitamin E), CHOCOLATE CHIPS (Cocoa Solids)
    1. Protein Blend -> en:protein-blend - percent_min: 30 - percent: 30 - percent_max: 30
      1. Pea Protein -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 30
      2. Soy Protein Nuggets -> en:soy-protein-nuggets - percent_min: 0 - percent_max: 15
        1. Soy Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 15
        2. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 7.5
        3. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
      3. Brown Rice Protein -> en:whole-rice-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    2. Corn Fibre -> en:corn-fiber - vegan: yes - vegetarian: yes - percent_min: 13 - percent_max: 23
    3. Caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 13 - percent: 13 - percent_max: 13
      1. Chicory Root Fibre -> en:chicory-fibre - vegan: yes - vegetarian: yes - ciqual_food_code: 20026 - percent_min: 1.3 - percent_max: 13
      2. Humectant -> en:humectant - percent_min: 0 - percent_max: 6.5
        1. Vegetable Glycerol -> en:vegetable-glycerol - percent_min: 0 - percent_max: 6.5
      3. Palm Kernel -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 4.33333333333333
      4. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.25
      5. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.6
      6. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2.16666666666667
        1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.16666666666667
        2. Sorbitan Tri-stearate -> en:sorbitan-tri-stearate - percent_min: 0 - percent_max: 1.08333333333333
        3. Rapeseed Lecithin -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.722222222222222
      7. Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 1.85714285714286
        1. Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85714285714286
      8. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
      9. Colour -> en:colour - percent_min: 0 - percent_max: 1
        1. Plain Caramel -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      10. Natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    4. Humectant -> en:humectant - percent_min: 11 - percent_max: 13
      1. Vegetable Glycerol -> en:vegetable-glycerol - percent_min: 11 - percent_max: 13
    5. Dark Chocolate Flavour Coating -> en:dark-chocolate-flavour-coating - percent_min: 11 - percent: 11 - percent_max: 11
      1. Sweeteners -> en:sweetener - percent_min: 2.75 - percent_max: 11
        1. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 1.375 - percent_max: 11
        2. Sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      2. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 5.5
      3. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 3.66666666666667
      4. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2.75
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.75
        2. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
    6. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 4 - percent_max: 8.75
    7. Sweetener -> en:sweetener - percent_min: 4 - percent_max: 6.2
      1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 6.2
    8. Chocolate Chips -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 4 - percent: 4 - percent_max: 4
      1. Sweetener -> en:sweetener - percent_min: 0.8 - percent_max: 4
        1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 4
      2. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 2
      3. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1.33333333333333
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.33333333333333
      4. Cocoa Powder -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 1
      5. Natural Vanilla Flavouring -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    9. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.28571428571429
      1. Sunflower Lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28571428571429
    10. Thickener -> en:thickener - percent_min: 0 - percent_max: 2.875
      1. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.875
    11. Colour -> en:colour - percent_min: 0 - percent_max: 2.55555555555556
      1. Beta Carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.55555555555556
    12. Natural Flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.3
    13. Sea Salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 1
    14. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 1
      1. Vitamin E -> en:vitamin-e - percent_min: 0 - percent_max: 1
    15. CHOCOLATE CHIPS -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31005 - percent_min: 0 - percent_max: 0.5
      1. Cocoa Solids -> en:cocoa-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 0.5

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 13

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 25, rounded value: 25)
    • Fiber: 5 / 5 (value: 14, rounded value: 14)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13.525, rounded value: 13.5)

    Negative points: 12

    • Energy: 4 / 10 (value: 1494, rounded value: 1494)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat: 4 / 10 (value: 5, rounded value: 5)
    • Sodium: 4 / 10 (value: 400, rounded value: 400)

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

    Nutritional score: (12 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Protein bars
    Energy 1,494 kj
    (357 kcal)     		-7%
    Fat 16 g +9%
    Saturated fat 5 g -24%
    Carbohydrates 31 g -7%
    Sugars 1 g -92%
    Fiber 14 g +49%
    Proteins 25 g -14%
    Salt 1 g +79%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.525 %

Environment

Packaging

Transportation

Threatened species

Report a problem

Data sources

Product added on by prepperapp
Last edit of product page on by erikkastelec.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvllxoUcbsiDz_PDzup1KN7OWoJYzreehQ7Jfiaqo.

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