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Fizzy mix sweets - Aberdoyle

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Fizzy mix sweets - Aberdoyle

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Barcode: 5098779002801 (EAN / EAN-13)

Brands: Aberdoyle

Categories: Snacks, Sweet snacks, Confectioneries, Candies, Gummi candies

Origin of the product and/or its ingredients: Packed in Ireland

Countries where sold: France

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Health

Ingredients

  • icon

    62 ingredients

    SUGAR, CORN SYRUP, INVERT SUGAR SYRUP, WATER, GLUCOSE FRUCTOSE SYRUP, WHEAT FLOUR, CORN, POTATO AND WHEAT STARCH, DEXTROSE, MALTODEXTRINES, HYDROLISED RICE PROTEINS, POTATO PROTEIN, MODIFIED POTATO AND TAPIOCA STARCH, VEGETBLE FATS AND OIL (PALM/COCONUT), PECTIN, GELATINE, ACIDS: E330, E296, E472, E270, E297, E260, ACIDITY REG: E326, E322, E360, CARANAUBA WAX, GLYCEROL, SALT, E471, CARAMEL SYRUP, PRESERVATIVES, VEG CONCENTRATES, COLOURS, E100, E102, E104, E110, E120, E122, E124, E129, E131, E132, E133, E141, E142, E160a, E160d, E163, E160a, E160c, E162 E163. E160a, E160d, E171. MAY HAVE ADVERSE EFFECTS ON THE ACTIVITY AND CARE OF CHILDREN.
    Allergens: Gluten, Milk

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: E102 - Tartrazine
    • Additive: E104 - Quinoline yellow
    • Additive: E110 - Sunset yellow FCF
    • Additive: E120 - Cochineal
    • Additive: E122 - Azorubine
    • Additive: E124 - Ponceau 4r
    • Additive: E129 - Allura red
    • Additive: E131 - Patent blue v
    • Additive: E132 - Indigotine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E142 - Green s
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E160d - Lycopene
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E326 - Potassium lactate
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Glucose
    • Ingredient: Invert sugar

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E104 - Quinoline yellow

    Quinoline Yellow WS: Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS -Spirit Soluble-. Owing to the presence of sulfonate groups, the WS dyes are water-soluble -WS-. It is a mixture of disulfonates -principally-, monosulfonates and trisulfonates of 2--2-quinolyl-indan-1‚3-dione with a maximum absorption wavelength of 416 nm.p. 119
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • 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

  • E122 - Azorubine

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E131 - Patent blue v

    Patent Blue V: Patent Blue V, also called Food Blue 5, Sulphan Blue, Acid Blue 3, L-Blau 3, C-Blau 20, Patentblau V, Sky Blue, or C.I. 42051 and is a dark bluish synthetic triphenylmethane dye used as a food coloring. As a food additive, it has E number E131. It is a sodium or calcium salt of [4--α--4-diethylaminophenyl--5-hydroxy- 2‚4-disulfophenylmethylidene--2‚5-cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
    Source: Wikipedia

  • E132 - Indigotine

    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    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

  • E142 - Green s

    Green S: Green S is a green synthetic coal tar triarylmethane dye with the molecular formula C27H25N2O7S2Na. As a food dye, it has E number E142. It can be used in mint sauce, desserts, gravy granules, sweets, ice creams, and tinned peas. Green S is prohibited as a food additive in Canada, United States, Japan, and Norway. It is approved for use as a food additive in the EU and Australia and New Zealand.Green S is a vital dye, meaning it can be used to stain living cells. It is used in ophthalmology, along with fluorescein and rose bengal, to diagnose various disorders of the eye's surface, dry eyes for example.
    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

  • E160d - Lycopene

    Lycopene: Lycopene -from the neo-Latin Lycopersicum, the tomato species- is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, but it is not in strawberries or cherries. Although lycopene is chemically a carotene, it has no vitamin A activity. Foods that are not red may also contain lycopene, such as asparagus and parsley.In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and photoprotection. Like all carotenoids, lycopene is a tetraterpene. It is insoluble in water. Eleven conjugated double bonds give lycopene its deep red color. Owing to the strong color, lycopene is useful as a food coloring -registered as E160d- and is approved for use in the USA, Australia and New Zealand -registered as 160d- and the European Union.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    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

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • 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

  • 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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    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.

  • E326 - Potassium lactate

    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    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.

  • 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.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
  • icon

    Non-vegan

    Non-vegan ingredients: E428, E120, E120

    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.
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  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E428, E120, E120

    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.
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    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!

    : SUGAR, CORN SYRUP, INVERT SUGAR SYRUP, WATER, GLUCOSE FRUCTOSE SYRUP, WHEAT FLOUR, CORN, POTATO, WHEAT STARCH, DEXTROSE, MALTODEXTRINES, HYDROLISED RICE PROTEINS, POTATO PROTEIN, MODIFIED POTATO and TAPIOCA STARCH, VEGETBLE FATS and OIL (PALM, COCONUT), PECTIN, GELATINE, ACIDS (e330), e296, e472, e270, e297, e260, ACIDITY REG (e326), e322, e360, CARANAUBA WAX, GLYCEROL, SALT, e471, CARAMEL SYRUP, PRESERVATIVES, VEG CONCENTRATES, COLOURS, e100, e102, e104, e110, e120, e122, e124, e129, e131, e132, e133, e141, e142, e160a, e160d, e163, e160a, e160c, e162, e163, e160a, e160d, e171, MAY HAVE ADVERSE EFFECTS ON THE ACTIVITY and CARE OF CHILDREN
    1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.72413793103448 - percent_max: 100
    2. CORN SYRUP -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 50
    3. INVERT SUGAR SYRUP -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. GLUCOSE FRUCTOSE SYRUP -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 20
    6. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667
    7. CORN -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 14.2857142857143
    8. POTATO -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 12.5
    9. WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111
    10. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
    11. MALTODEXTRINES -> en:maltodextrines - percent_min: 0 - percent_max: 9.09090909090909
    12. HYDROLISED RICE PROTEINS -> en:hydrolised-rice-proteins - percent_min: 0 - percent_max: 8.33333333333333
    13. POTATO PROTEIN -> en:potato-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. MODIFIED POTATO and TAPIOCA STARCH -> en:modified-potato-and-tapioca-starch - percent_min: 0 - percent_max: 7.14285714285714
    15. VEGETBLE FATS and OIL -> en:vegetble-fats-and-oil - percent_min: 0 - percent_max: 6.66666666666667
      1. PALM -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.66666666666667
      2. COCONUT -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 3.33333333333333
    16. PECTIN -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. GELATINE -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5.88235294117647
    18. ACIDS -> en:acid - percent_min: 0 - percent_max: 5.55555555555556
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. e472 -> en:e472 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    21. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. e297 -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. ACIDITY REG -> en:acidity-reg - percent_min: 0 - percent_max: 4.16666666666667
      1. e326 -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    26. e360 -> en:e360 - percent_min: 0 - percent_max: 3.84615384615385
    27. CARANAUBA WAX -> en:caranauba-wax - percent_min: 0 - percent_max: 3.7037037037037
    28. GLYCEROL -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    29. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.1
    30. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
    31. CARAMEL SYRUP -> en:caramel-syrup - percent_min: 0 - percent_max: 0.1
    32. PRESERVATIVES -> en:preservative - percent_min: 0 - percent_max: 0.1
    33. VEG CONCENTRATES -> en:veg-concentrates - percent_min: 0 - percent_max: 0.1
    34. COLOURS -> en:colour - percent_min: 0 - percent_max: 0.1
    35. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    36. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    37. e104 -> en:e104 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    38. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    39. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.1
    40. e122 -> en:e122 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    41. e124 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.1
    42. e129 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    43. e131 -> en:e131 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    44. e132 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    45. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    46. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    47. e142 -> en:e142 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    48. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
    49. e160d -> en:e160d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    50. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    51. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
    52. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    53. e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    54. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    55. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
    56. e160d -> en:e160d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    57. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    58. MAY HAVE ADVERSE EFFECTS ON THE ACTIVITY and CARE OF CHILDREN -> en:may-have-adverse-effects-on-the-activity-and-care-of-children - percent_min: 0 - percent_max: 0.1

Nutrition

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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: 0

    • Proteins: 3 / 5 (value: 5.2, rounded value: 5.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00149957064924422, rounded value: 0)

    Negative points: 14

    • Energy: 4 / 10 (value: 1427, rounded value: 1427)
    • Sugars: 10 / 10 (value: 60, rounded value: 60)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • 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.

    Nutritional score: (14 - 0)

    Nutri-Score:

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    Nutrient levels

    • icon

      Sugars in high quantity (60%)

      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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Gummi candies
    Energy 1,427 kj
    (341 kcal)     		-0%
    Fat 0 g -100%
    Saturated fat 0 g -100%
    Carbohydrates 79 g -2%
    Sugars 60 g +8%
    Fiber ?
    Proteins 5.2 g +51%
    Salt 0.1 g -18%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.001 %

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by kiliweb
Last edit of product page on by guezguez-majed.
Product page also edited by clockwerx, openfoodfacts-contributors, yuka.ZTZRc1BZMFJvOUlGbS9JOW9BM0g5OUIzNDRTclRVbm1EL3BPSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvll1XacDwgQvHDCDupBGM4-jQC6DKa9tp86_gPag.

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