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Hosties acidulées - Boni - 125 g

Hosties acidulées - Boni - 125 g

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Barcode: 5400141282085 (EAN / EAN-13)

Quantity: 125 g

Brands: Boni, Colruyt

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Labels, certifications, awards: Vegetarian, Vegan, Green Dot, Nutriscore, Nutriscore Grade D

Countries where sold: France

Matching with your preferences

Health

Ingredients

13 ingredients

NL SUIKERWERK - ZURE HOSTIES - Suiker, zetmeel, water, dextrose, voedingszuur (E334), zuurteregelaar (E500i), klęurstoffen E100, E132, E162).

Food processing

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

Additive: E132 - Indigotine

Additive: E162 - Beetroot red

Ingredient: Dextrose

Ingredient: Glucose
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

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

E334 - L(+)-tartaric acid

Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
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.

E500i - Sodium carbonate

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:nl-suikerwerk, fr:zure-hosties, fr:suiker, fr:zetmeel, fr:water, fr:voedingszuur, fr:zuurteregelaar, fr:klęurstoffen-e100
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Vegan
No non-vegan ingredients

Unrecognized ingredients: fr:nl-suikerwerk, fr:zure-hosties, fr:suiker, fr:zetmeel, fr:water, fr:voedingszuur, fr:zuurteregelaar, fr:klęurstoffen-e100
Some ingredients could not be recognized.
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Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: fr:nl-suikerwerk, fr:zure-hosties, fr:suiker, fr:zetmeel, fr:water, fr:voedingszuur, fr:zuurteregelaar, fr:klęurstoffen-e100
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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!
: NL SUIKERWERK, ZURE HOSTIES, Suiker, zetmeel, water, dextrose, voedingszuur (e334), zuurteregelaar (e500i), klęurstoffen e100, e132, e162
NL SUIKERWERK -> fr:nl-suikerwerk - percent_min: 9.09090909090909 - percent_max: 100

ZURE HOSTIES -> fr:zure-hosties - percent_min: 0 - percent_max: 50

Suiker -> fr:suiker - percent_min: 0 - percent_max: 33.3333333333333

zetmeel -> fr:zetmeel - percent_min: 0 - percent_max: 25

water -> fr:water - percent_min: 0 - percent_max: 20

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667

voedingszuur -> fr:voedingszuur - percent_min: 0 - percent_max: 14.2857142857143

e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

zuurteregelaar -> fr:zuurteregelaar - percent_min: 0 - percent_max: 12.5

e500i -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

klęurstoffen e100 -> fr:klęurstoffen-e100 - percent_min: 0 - percent_max: 11.1111111111111

e132 -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

Nutrition

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: 0 / 5 (value: 0.5, rounded value: 0.5)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 17

Energy: 4 / 10 (value: 1460, rounded value: 1460)

Sugars: 10 / 10 (value: 51, rounded value: 51)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 3 / 10 (value: 360, rounded value: 360)

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

Nutritional score: (17 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (0.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (51%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.9%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Candies
Energy	1,460 kj (349 kcal)	-1%
Fat	0.5 g	-71%
Saturated fat	0 g	-100%
Carbohydrates	87 g	+5%
Sugars	51 g	-8%
Fiber	?
Proteins	0.5 g	-76%
Salt	0.9 g	+603%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score C - Moderate environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 62/100)

Category: Candies, all types

PEF environmental score: 0.41 (the lower the score, the lower the impact)
including impact on climate change: 1.73 kg CO2 eq/kg of product

Stage	Impact
Agriculture	78.2 %
Processing	10.7 %
Packaging	5.5 %
Transportation	4.5 %
Distribution	1.1 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 42/100)
Product: Hosties acidulées - Boni - 125 g

Life cycle analysis score: 62
Sum of bonuses and maluses: -20

Final score: 42/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.9 km in a petrol car

173 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Candies, all types (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	52.3 %
Processing	19.5 %
Packaging	15.7 %
Transportation	11.6 %
Distribution	1.0 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Complete or correct product information

Data sources

Product added on October 6, 2019, 8:59:13 PM CEST by kiliweb
Last edit of product page on January 1, 2023, 5:21:40 PM CET by alexfauquette.
Product page also edited by ecoscore-impact-estimator, gluten-scan, roboto-app, segundo, teolemon, yuka.M6pMHcaMJOwsPMHv7Lkb9hSpRMPCKuBdMXUtog, yuka.U3J3eUZ2a3N1Nlk3bnMxdXBoVHMyc0lxMVlUeFVUS05LOFlQSWc9PQ, yuka.UzV3WkxLTWdnUFV0aE1SajRDejI2K05iMjQ2cloyV3FLc280SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllVXUMSOg2jYbAD5wRbRn9q8AsP5YfFi6IvLbao.

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Hosties acidulées - Boni - 125 g