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Dairy Milk Marvellous Creations Jelly Popping Candy – Cadbury – 160g

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Dairy Milk Marvellous Creations Jelly Popping Candy – Cadbury – 160g

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Barcode:
7622201770419(EAN / EAN-13)

Quantity: 160g

Packaging: Mixed plastic film-packet

Brands: Cadbury, Mondelez

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bars, Chocolates, Milk chocolates, Candy chocolate bars, Milk chocolate bar

Countries where sold: United Kingdom

Matching with your preferences

Health

Nutrition

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    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • 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: 32/55

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      Energy

      6/10 points (2174kJ)

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

    • icon

      Sugar

      15/15 points (57g)

      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

      1/20 points (0.22g)

      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: 0/10

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      Fiber

      0/5 points (2g)

      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: 0

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

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

      Nutritional score: 32 (32 - 0)

      Nutri-Score: E

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (26.7g)     		Compared to: Milk chocolate bar
    Energy 2,174 kj
    (520 kcal)     		580 kj
    (139 kcal)     		-4%
    Fat 28 g 7.48 g -15%
    Saturated fat 16 g 4.27 g -15%
    Carbohydrates 60 g 16 g +13%
    Sugars 57 g 15.2 g +17%
    Fiber 2 g 0.534 g -27%
    Proteins 6.3 g 1.68 g -13%
    Salt 0.22 g 0.059 g -7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.735 % 0.735 %
Serving size: 26.7g

Ingredients

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    31 ingredients

    MILK, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea, coconut, rapeseed), glucose syrup, modified starch, whole MILK powder, emulsifiers (E442, E476, lecithins), carbon dioxide, factose (from MILK), rice starch, glazing agents (gum arabic, carnauba wax), flavourings, colours (anthocyanins, beetroot red, curcumin), acidity regulator (citric acid), maize protein. MAY CONTAIN NUTS, WHEAT.
    Allergens: Milk
    Traces: Gluten, Nuts

    • Ingredient information

      • Milk: 52.9% (estimate)

      • Sugar: 23.5% (estimate)

      • Cocoa butter: 11.8% (estimate)

      • Cocoa paste: 5.9% (estimate)

      • Vegetable fat: 2.9% (estimate)

      • — Palm: < 2% (estimate)

      • — Shea butter: < 2% (estimate)

      • — Coconut: < 2% (estimate)

      • — Rapeseed: < 2% (estimate)

      • Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Modified starch: < 2% (estimate)

      • Whole milk powder: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — E442: < 2% (estimate)

      • — E476: < 2% (estimate)

      • — E322: < 2% (estimate)

      • E290: < 2% (estimate)

      • Factose: < 2% (estimate)

      • — Milk: < 2% (estimate)

      • Rice starch: < 2% (estimate)

      • Glazing agent: < 2% (estimate)

      • — E414: < 2% (estimate)

      • — E903: < 2% (estimate)

      • Flavouring: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E163: < 2% (estimate)

      • — E162: < 2% (estimate)

      • — E100: < 2% (estimate)

      • Acidity regulator: < 2% (estimate)

      • — E330: < 2% (estimate)

      • Maize-protein: < 2% (estimate)

  • icon

    Contains added sugars (~ 25%)

    Added sugars: Sugar, Glucose syrup
    Estimated quantity of added sugars in ingredients: 25%
    Search for products in the same category without added sugars: Milk chocolate bar
    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.

Food processing

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    Ultra-processed foods

    17 ultra-processing markers

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

    • Additive: E100 - Curcumin
    • Additive: E14XX - Modified Starch
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E290 - Carbon dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E442 - Ammonium phosphatides
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Modified starch

    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

  • E100 - Curcumin

  • E14XX - Modified Starch

  • 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

  • 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

  • E290 - Carbon dioxide

    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic 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.

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E442 - Ammonium phosphatides

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    Source: Wikipedia

  • 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

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm
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    Non-vegan

    Non-vegan ingredients: Milk, Whole milk powder, Milk

    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 status unknown

    Unrecognized ingredients: Maize-protein

    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!

    en: MILK, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea, coconut, rapeseed), glucose syrup, modified starch, whole MILK powder, emulsifiers (e442, e476, lecithins), carbon dioxide, factose (from MILK), rice starch, glazing agents (gum arabic, carnauba wax), flavourings, colours (anthocyanins, beetroot red, curcumin), acidity regulator (citric acid), maize protein
    1. MILK -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 5.88235294117647 – percent_max: 100
    2. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 50
    3. cocoa butter -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 33.3333333333333
    4. cocoa mass -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 25
    5. vegetable fats -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 20
      1. palm -> en:palm – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_max: 20
      2. shea -> en:shea-butter – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16110 – percent_min: 0 – percent_max: 10
      3. coconut -> en:coconut – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 15006 – percent_min: 0 – percent_max: 6.66666666666667
      4. rapeseed -> en:rapeseed – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    6. glucose syrup -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 16.6666666666667
    7. modified starch -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 14.2857142857143
    8. whole MILK powder -> en:whole-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19021 – percent_min: 0 – percent_max: 12.5
    9. emulsifiers -> en:emulsifier – percent_min: 0 – percent_max: 11.1111111111111
      1. e442 -> en:e442 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 11.1111111111111
      2. e476 -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.55555555555556
      3. lecithins -> en:e322 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 3.7037037037037
    10. carbon dioxide -> en:e290 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 10
    11. factose -> en:factose – percent_min: 0 – percent_max: 9.09090909090909
      1. from MILK -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 9.09090909090909
    12. rice starch -> en:rice-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 8.33333333333333
    13. glazing agents -> en:glazing-agent – percent_min: 0 – percent_max: 7.69230769230769
      1. gum arabic -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 7.69230769230769
      2. carnauba wax -> en:e903 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.84615384615385
    14. flavourings -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    15. colours -> en:colour – percent_min: 0 – percent_max: 5
      1. anthocyanins -> en:e163 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
      2. beetroot red -> en:e162 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
      3. curcumin -> en:e100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.66666666666667
    16. acidity regulator -> en:acidity-regulator – percent_min: 0 – percent_max: 5
      1. citric acid -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    17. maize protein -> en:maize-protein – percent_min: 0 – percent_max: 5

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Data sources

Product added on by kiliweb
Last edit of product page on by foodsloth.
Product page also edited by cdoyley, charlesnepote, factfinds, inf, macrofactor, openfoodfacts-contributors, thelasthawaiian, yuka.sY2b0xO6T85zoF3NwEKvlmViU9z5hDLrDhblqFLVyYaLcafpQIF_2NPrY6s.

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