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Friskis - Hennig Olsen - 86 g

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Friskis - Hennig Olsen - 86 g

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Barcode:
7041011050007(EAN / EAN-13)

Quantity: 86 g

Brands: Hennig Olsen

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice pops

Countries where sold: Norway

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Health

Nutrition

  • icon

    Nutri-Score C

    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: 16
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 9/55

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      Calories

      1/10 points (511kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      6/15 points (22.4g)

      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.

    • icon

      Salt

      0/20 points (0.01g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/17

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      Proteins

      0/7 points (0.3g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 16

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

      Points for proteins are counted because the negative points are less than 11.

      Nutritional score: 9 (9 - 0)

      Nutri-Score: C

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (86g)     		Compared to: Ice pops
    Energy 511 kj
    (121 kcal)     		439 kj
    (104 kcal)     		+44%
    Fat 3.2 g 2.75 g +596%
    Saturated fat 2.2 g 1.89 g +727%
    Carbohydrates 22.6 g 19.4 g +14%
    Sugars 22.4 g 19.3 g +28%
    Fiber - -
    Proteins 0.3 g 0.258 g +8%
    Salt 0.01 g 0.009 g -55%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16.35 % 16.35 %
Serving size: 86g

Ingredients

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    26 ingredients

    : Vann, sukker, jordbærjuice (6,2%), appelsinjuice (4,6%), eplejuice (3,7%), kokosolje, skummetmelkpulver, rapsolje, kakao, surhetsregulerende middel (sitronsyre, E296), fargestoff (E163 E100, E160a), stabilisator (E412, E401, E407), emulgator (E476, solsikkelecitin), aromaer, antioksidant E300). Kan inneholde spor av soya, nøtter og peanøtter.
    Allergens: Milk, Soybeans, Nøtter, Peanøtter, Skummetmelkpulver, nb:skummetmelkpulver
    Traces: Nuts, Peanuts, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E100 - Curcumin
    • Additive: E160a - Carotene
    • Additive: E163 - Anthocyanins
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • 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

  • 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

  • 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

  • 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.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

Ingredients analysis

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

    : Vann, sukker, jordbær 6.2%, appelsin 4.6%, eple 3.7%, kokosolje, _skummetmelkpulver_, rapsolje, kakao, surhetsregulerende middel (sitronsyre, e296), fargestoff (e163, e100, e160a), stabilisator (e412, e401, e407), emulgator (e476, solsikkelecitin), aromaer, antioksidant (e300)
    1. Vann -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 26.1 - percent_max: 79.3
    2. sukker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 6.2 - percent_max: 22.4
    3. jordbær -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 6.2 - percent: 6.2 - percent_max: 6.2
    4. appelsin -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 4.6 - percent: 4.6 - percent_max: 4.6
    5. eple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 3.7 - percent: 3.7 - percent_max: 3.7
    6. kokosolje -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 3.7
    7. _skummetmelkpulver_ -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 3.7
    8. rapsolje -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.7
    9. kakao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 3.7
    10. surhetsregulerende middel -> en:acidity-regulator - percent_min: 0 - percent_max: 3.7
      1. sitronsyre -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7
      2. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85
    11. fargestoff -> en:colour - percent_min: 0 - percent_max: 3.7
      1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7
      2. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85
      3. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.23333333333333
    12. stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 3.7
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7
      2. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85
      3. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.23333333333333
    13. emulgator -> en:emulsifier - percent_min: 0 - percent_max: 3.7
      1. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7
      2. solsikkelecitin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85
    14. aromaer -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7
    15. antioksidant -> en:antioxidant - percent_min: 0 - percent_max: 3.7
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7

Environment

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by odinh.

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