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Plantes saveur caramel - Ricola - 50 g

Plantes saveur caramel - Ricola - 50 g

Barcode: 7610700922668 (EAN / EAN-13)

Common name: Bonbons Suisses aux plantes sans sucres avec édulcorant

Quantity: 50 g

Packaging: Plastic, Box, Cardboard, Dry, Film

Brands: Ricola

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

Labels, certifications, awards: Low or no sugar, No gluten, Vegetarian, Excessive consumption can have laxative effects, Green Dot, Made in Swiss, Natural colorings, Natural flavors, No lactose, No sugar, With sweeteners, fr:Extrait de plante de stévia
Green Dot

Origin of ingredients: Switzerland, Unspecified

Manufacturing or processing places: Suisse

Traceability code: EMB 68056C - Brunstatt (Haut-Rhin, France)

Stores: Magasins U, carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    • icon

      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: 3/55

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      Calories

      2/10 points (983kJ)

      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

      0/15 points (0g)

      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.

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      Salt

      1/20 points (0.25g)

      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 (0g)

      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.

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      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: 0

      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: 3 (3 - 0)

      Nutri-Score: C

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    Nutrient levels


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      Sugars in low quantity (0%)


      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.
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      Salt in low quantity (0.25%)


      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: Hard candies
    Energy 983 kj
    (235 kcal)
    -22%
    Fat 0.7 g +71%
    Saturated fat 0 g -100%
    Carbohydrates 97 g +4%
    Sugars 0 g -100%
    Polyols (sugar alcohols) 96 g +1%
    Fiber 0 g -100%
    Proteins 0 g -100%
    Salt 0.25 g +211%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    16 ingredients


    : Isomalt, extraits de mélisse d'or, menthe poivrée, rooibos et du mélange de 13 plantes Ricola (1,1%); sorbitols, beurre concentré (0,6 %), sirop de caramel (0,3 %), sel, émulsifiant (lécithine de tournesol), édulcorant (glycosides de stéviol), arômes naturels, menthol, arôme naturel de vanille, arôme naturel de menthe.
    Allergens: Milk

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: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E953 - Isomalt
    • Additive: E960 - Steviol glycosides
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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

  • 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
  • E953 - Isomalt


    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia
  • E960 - Steviol glycosides


    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Butterfat

    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!

  • icon

    Vegetarian


    No non-vegetarian ingredients detected

    Unrecognized ingredients: fr:extraits-de-melisse-d-or, fr:rooibos-et-du-melange-de-13-plantes-ricola, Caramel syrup, Menthol

    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!

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!

    : Isomalt, extraits de mélisse d'or, menthe poivrée, rooibos et du mélange de 13 plantes Ricola 1.1%, sorbitols, _beurre_ concentré 0.6%, sirop de caramel 0.3%, sel, émulsifiant (lécithine de tournesol), édulcorant (glycosides de stéviol), arômes naturels, menthol, arôme naturel de vanille, arôme naturel de menthe
    1. Isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 14.5333333333333 - percent_max: 95.2
    2. extraits de mélisse d'or -> fr:extraits-de-melisse-d-or - percent_min: 1.1 - percent_max: 48.15
    3. menthe poivrée -> en:peppermint - vegan: yes - vegetarian: yes - ciqual_food_code: 11027 - percent_min: 1.1 - percent_max: 32.4666666666667
    4. rooibos et du mélange de 13 plantes Ricola -> fr:rooibos-et-du-melange-de-13-plantes-ricola - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1
    5. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 1.1
    6. _beurre_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    7. sirop de caramel -> en:caramel-syrup - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.25
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.25
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    10. édulcorant -> en:sweetener - percent_min: 0 - percent_max: 0.25
      1. glycosides de stéviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    11. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    12. menthol -> en:menthol - percent_min: 0 - percent_max: 0.25
    13. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    14. arôme naturel de menthe -> en:natural-mint-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25

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