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Amêndoa vienna - Ferbar - 100 g

Amêndoa vienna - Ferbar - 100 g

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Barcode: 5601319055832 (EAN / EAN-13)

Quantity: 100 g

Packaging: Plastic, Bag

Brands: Ferbar

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Chocolate covered nuts, Chocolate covered almonds

Labels, certifications, awards: Green Dot, pt:Ecoponto-amarelo

Countries where sold: Portugal

Matching with your preferences

Health

Ingredients

18 ingredients

: Cobertura de chocolate negro (57%) (açúcar, pasta de cacau, manteiga de cacau, emulsionante (lecitina de soja), aroma), açúcar, miolo de amêndoa (19%), agentes de revestimento (cera de carraúba, cera de abelhas, goma laca), corantes (E171, E163, E120), aroma.

Allergens: Soybeans, pt:amendoa

Traces: Gluten, Milk, Nuts

Food processing

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

Additive: E120 - Cochineal

Additive: E163 - Anthocyanins

Additive: E171 - Titanium dioxide

Additive: E904 - Shellac

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring
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

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

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

E904 - Shellac

Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: pt:cobertura-de-chocolate-negro, pt:miolo-de-amendoa, pt:agentes-de-revestimento, pt:cera-de-carrauba, pt:cera-de-abelhas
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Non-vegan
Non-vegan ingredients: E904, E120
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: E904, E120
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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: Cobertura de chocolate negro 57% (açúcar, pasta de cacau, manteiga de cacau, emulsionante (lecitina de _soja_), aroma), açúcar, miolo de amêndoa 19%, agentes de revestimento (cera de carraúba, cera de abelhas, goma laca), corantes (e171, e163, e120), aroma
Cobertura de chocolate negro -> pt:cobertura-de-chocolate-negro - percent_min: 57 - percent: 57 - percent_max: 57

açúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 11.4 - percent_max: 57

pasta de cacau -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 28.5

manteiga de cacau -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 19

emulsionante -> en:emulsifier - percent_min: 0 - percent_max: 14.25

lecitina de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 14.25

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.4

açúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 19 - percent_max: 24

miolo de amêndoa -> pt:miolo-de-amendoa - percent_min: 19 - percent: 19 - percent_max: 19

agentes de revestimento -> pt:agentes-de-revestimento - percent_min: 0 - percent_max: 5

cera de carraúba -> pt:cera-de-carrauba - percent_min: 0 - percent_max: 5

cera de abelhas -> pt:cera-de-abelhas - percent_min: 0 - percent_max: 2.5

goma laca -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.66666666666667

corantes -> en:colour - percent_min: 0 - percent_max: 5

e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.66666666666667

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

Nutrition

Missing data to compute the Nutri-Score
Missing nutrition facts

⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

Could you add the information needed to compute the Nutri-Score? Add nutrition facts

→ Learn more about the Nutri-Score

Nutrient levels
- Salt in low quantity (0.05%)
  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: Chocolate covered almonds
Fat	?
Saturated fat	?
Carbohydrates	?
Sugars	?
Fiber	3 g	-54%
Proteins	9.2 g	-12%
Salt	0.05 g	-69%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score D - High 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: C (Score: 42/100)

Category: Chocolate confectionery, filled with nuts and/or praline

PEF environmental score: 0.70 (the lower the score, the lower the impact)
including impact on climate change: 9.72 kg CO2 eq/kg of product

Stage	Impact
Agriculture	46.3 %
Processing	47.8 %
Packaging	1.5 %
Transportation	3.7 %
Distribution	0.7 %
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

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
1 Bag	Plastic	Recycle	High

Eco-Score for this product

Impact for this product: D (Score: 27/100)
Product: Amêndoa vienna - Ferbar - 100 g

Life cycle analysis score: 42
Sum of bonuses and maluses: -15

Final score: 27/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 5.0 km in a petrol car

972 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate confectionery, filled with nuts and/or praline (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	29.1 %
Processing	66.8 %
Packaging	1.1 %
Transportation	2.8 %
Distribution	0.2 %
Consumption	0.0 %

Packaging

Packaging with a medium impact

Packaging parts

1 x Bag (Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

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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Data sources

Product added on April 30, 2021, 2:09:44 PM CEST by laramba
Last edit of product page on February 11, 2022, 9:00:44 AM CET by packbot.
Product page also edited by openfoodfacts-contributors.

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Amêndoa vienna - Ferbar - 100 g