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

Kellogg's SPK FIBRE CHOCO DARK (4x2 - special K - 96 g

Kellogg's SPK FIBRE CHOCO DARK (4x2 - special K - 96 g

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! ×

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

Barcode: 5059321001710 (EAN / EAN-13)

Common name: Barre de céréales riche en fibres sur une fine couche de chocolat noir.

Quantity: 96 g

Packaging: Plastic, Cardboard

Brands: special K, Kellogg's

Categories: Snacks, Sweet snacks, Bars, Cereal bars, Chocolate cereal bars

Labels, certifications, awards: No artificial flavors, No preservatives

Origin of ingredients: European Union

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    36 ingredients


    : Céréales(AVOINE{19%}, Farine de riz, Farine de BLÉ, Farine de malt d'ORGE), Chocolat (21%)(Sucre, Pâte de cacao, Beurre de cacao, Cacao maigre en poudre, Emulsifiants {Lécithine de SOJA, E476}, Arôme naturel de vanille), Oligofructose, Sirop de glucose, Inuline, Huiles végétales(Huile de tournesol, Colza), Fructose, Miel, Pâte de cacao, Humectant(Glycérol), Sucre, Sel, Cacao en poudre, LAIT écrémé en poudre, Émulsifiants(Lécithine de SOJA, Monostéarate de glycérol), Bicarbonate de sodium, Carbonate de calcium, Antioxydant(Extrait riche en tocophérols).
    Allergens: Gluten, Milk, Soybeans
    Traces: 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: E322 - Lecithins
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • 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


    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.

  • 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.

  • 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
  • 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.

  • E500ii - Sodium hydrogen carbonate


    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Honey, Skimmed milk powder
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


    : Céréales (AVOINE 19%, Farine de riz, Farine de BLÉ, Farine de malt d'ORGE), Chocolat 21% (Sucre, Pâte de cacao, Beurre de cacao, Cacao maigre en poudre, Emulsifiants (Lécithine de SOJA, e476), Arôme naturel de vanille), Oligofructose, Sirop de glucose, Inuline, Huiles végétales (Huile de tournesol, Colza), Fructose, Miel, Pâte de cacao, Humectant (Glycérol), Sucre, Sel, Cacao en poudre, LAIT écrémé en poudre, Émulsifiants (Lécithine de SOJA, Monostéarate de glycérol), Bicarbonate de sodium, Carbonate de calcium, Antioxydant (Extrait riche en tocophérols)
    1. Céréales -> en:cereal - vegan: yes - vegetarian: yes - percent_min: 21 - percent_max: 76
      1. AVOINE -> en:oat - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 19 - percent: 19 - percent_max: 19
      2. Farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0.666666666666667 - percent_max: 19
      3. Farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 19
      4. Farine de malt d'ORGE -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 19
    2. Chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 21 - percent: 21 - percent_max: 21
      1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.5 - percent_max: 21
      2. Pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 10.5
      3. Beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 7
      4. Cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 5.25
      5. Emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.2
        1. Lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4.2
        2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.1
      6. Arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    3. Oligofructose -> en:oligofructose - vegan: yes - vegetarian: yes - percent_min: 0.1875 - percent_max: 21
    4. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 21
    5. Inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19.3333333333333
    6. Huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.5
      1. Huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 14.5
      2. Colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 7.25
    7. Fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 11.6
    8. Miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 9.66666666666667
    9. Pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 8.28571428571429
    10. Humectant -> en:humectant - percent_min: 0 - percent_max: 7.25
      1. Glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.25
    11. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.44444444444444
    12. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.35
    13. Cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.35
    14. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.35
    15. Émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.35
      1. Lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.35
      2. Monostéarate de glycérol -> en:glycerol-monostearate - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.175
    16. Bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
    17. Carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.35
    18. Antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.35
      1. Extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35

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: 1

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

    Positive points: 5

    • Proteins: 2 / 5 (value: 4.5, rounded value: 4.5)
    • Fiber: 5 / 5 (value: 17, rounded value: 17)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.244140625, rounded value: 1.2)

    Negative points: 15

    • Energy: 5 / 10 (value: 1693, rounded value: 1693)
    • Sugars: 4 / 10 (value: 21, rounded value: 21)
    • Saturated fat: 5 / 10 (value: 6, rounded value: 6)
    • Sodium: 1 / 10 (value: 140, rounded value: 140)

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

    Nutritional score: (15 - 5)

    Nutri-Score:

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (24 g)
    Compared to: Chocolate cereal bars
    Energy 1,693 kj
    (404 kcal)
    406 kj
    (97 kcal)
    -8%
    Fat 14 g 3.36 g -22%
    Saturated fat 6 g 1.44 g -30%
    Carbohydrates 57 g 13.7 g -5%
    Sugars 21 g 5.04 g -28%
    Fiber 17 g 4.08 g +209%
    Proteins 4.5 g 1.08 g -38%
    Salt 0.35 g 0.084 g -8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.244 % 1.244 %
Serving size: 24 g

Environment

Carbon footprint

Packaging

Transportation

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)

Report a problem

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).

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by elibabet, openfoodfacts-contributors, org-kellogg-s, roboto-app, yuka.VIpLB9u0A9V4JsbQ058Y2TTqEOryGaRmNWRSog.

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