arrow_upward

Truffes assorties - Frey - 256 g

Truffes assorties - Frey - 256 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! ×

Barcode: 61655164

Common name: Truffes assorties

Quantity: 256 g

Brands: Frey

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Chocolate truffles

Labels, certifications, awards: Sustainable farming, Contains alcohol, FSC, FSC Mix, UTZ Certified, UTZ Certified Cocoa

Manufacturing or processing places: Switzerland

Countries where sold: Switzerland

Matching with your preferences

Health

Ingredients

19 ingredients

: Sucre, beurre de cacao, pâte de cacao, lait entier en poudre, beurre fondu, eau, humectants: sirop de sorbitol, E 422 et invertase, sirop de sucre inverti, sirop de glucose, lait écrémé en poudre, Kirsch, Rhum, Cognac, émulsifiant: lécithine de soja, arômes

Allergens: Milk, Soybeans

Traces: Nuts

Food processing

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

Additive: E322 - Lecithins

Additive: E420 - Sorbitol

Additive: E422 - Glycerol

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Humectant

Ingredient: Invert sugar
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

E1103 - Invertase

Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
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.

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Source: Wikipedia

E420ii - Sorbitol syrup

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
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

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: Butterfat

Non-vegan

Non-vegan ingredients: Whole milk powder, Butterfat, Skimmed milk powder

Maybe vegetarian

Ingredients that may not be vegetarian: E422, Flavouring

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: Sucre, beurre de cacao, pâte de cacao, _lait_ entier en poudre, _beurre_ fondu, eau, humectants (sirop de sorbitol), e422, invertase, sirop de sucre inverti, sirop de glucose, _lait_ écrémé en poudre, Kirsch, Rhum, Cognac, émulsifiant (lécithine de _soja_), arômes
Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.88235294117647 - percent_max: 100

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 50

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333

_lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 25

_beurre_ fondu -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 20

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

humectants -> en:humectant - percent_min: 0 - percent_max: 14.2857142857143

sirop de sorbitol -> en:e420ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9.09090909090909

_lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 8.33333333333333

Kirsch -> en:kirsch - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 7.69230769230769

Rhum -> en:rum - vegan: maybe - vegetarian: yes - ciqual_food_code: 1004 - percent_min: 0 - percent_max: 7.14285714285714

Cognac -> en:cognac - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 6.66666666666667

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 6.25

lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.25

arômes -> 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
- Fat in high quantity (35%)
  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 high quantity (21%)
  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 (43%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chocolate truffles
Energy	2,210 kj (532 kcal)	-8%
Fat	35 g	-15%
Saturated fat	21 g	-31%
Carbohydrates	47 g	+9%
Sugars	43 g	+10%
Fiber	2.5 g	-35%
Proteins	5 g	+5%
Salt	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?

Could you add a precise product category so that we can compute the Eco-Score? Add a category

Packaging

Missing packaging information for this product

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

Take a photo of the recycling information Take a photo of the recycling information

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

Labels

UTZ Certified

Report a problem

Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.

If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.

Complete or correct product information

Data sources

Product added on February 8, 2017, 12:30:08 AM CET by openfood-ch-import
Last edit of product page on May 16, 2021, 9:03:53 PM CEST by moon-rabbit.
Product page also edited by anticultist, torredibabele.

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

Edit the page

Truffes assorties - Frey - 256 g