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Granola barre extra cookie – 280 g

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Granola barre extra cookie – 280 g

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Barcode:
7622210701336(EAN / EAN-13)

Quantity: 280 g

Brands: Granola, Lu

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Bars, Biscuits and cakes, Chocolate candies, Biscuits, Cereal bars, Chocolate biscuits, Bars-covered-with-chocolate, Chocolate biscuity bars

Stores: Magasins U, Carrefour, carrefour.fr, Carrefour Market

Countries where sold: France

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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)
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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: 31/55

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      Energy

      6/10 points (2040kJ)

      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

      11/15 points (39.3g)

      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

      4/20 points (0.89g)

      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: 1/10

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      Fiber

      1/5 points (3.21g)

      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 not counted because the negative points greater than or equal to 11.

      Nutritional score: 30 (31 - 1)

      Nutri-Score: E

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (28g)     		Compared to: Chocolate biscuity bars
    Energy 2,040 kj
    (486 kcal)     		572 kj
    (136 kcal)     		-6%
    Fat 21.8 g 6.1 g -22%
    Saturated fat 12.1 g 3.4 g -23%
    Carbohydrates 64.3 g 18 g +10%
    Sugars 39.3 g 11 g -11%
    Fiber 3.21 g 0.9 g +30%
    Proteins 6.43 g 1.8 g -3%
    Salt 0.893 g 0.25 g +230%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 28g

Ingredients

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    27 ingredients

    sugar, wheat flour 33 00, vegetable fats (palm, shea in varying proportions), cocoa mass, cocoa butter, whey powder (from milk), skimmed milk powder, rice flour 1,6 %, pastry butter, baking powder (carbonate acid, ammonium diphosphate disodium carbonate sodium acid), salt, emulsifiers (soy lecithin, e482, e476), lactose (from milk), wheat flour, malt, flavourings, wheat gluten, dextrose, dye (beta-carotene), may contain egg and sesame
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs, Sesame seeds

    • Ingredient information

      • Sugar: 45.2% (estimate)

      • Wheat flour: 33.0%

      • Vegetable fat: 11.7% (estimate)

      • — Palm oil: 6.3% (estimate)

      • — Shea butter: 5.5% (estimate)

      • Cocoa paste: 5.9% (estimate)

      • Cocoa butter: 2.9% (estimate)

      • Whey powder: < 2% (estimate)

      • Skimmed milk powder: < 2% (estimate)

      • Rice flour: 1.6%

      • Butterfat: < 2% (estimate)

      • Raising agent: < 2% (estimate)

      • — E503ii: < 2% (estimate)

      • — E450i: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — Soya lecithin: < 2% (estimate)

      • — E482: < 2% (estimate)

      • — E476: < 2% (estimate)

      • Lactose: < 2% (estimate)

      • Malted wheat flour: < 2% (estimate)

      • Flavouring: < 2% (estimate)

      • Wheat gluten: < 2% (estimate)

      • Dextrose: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — Beta-carotene dye: < 2% (estimate)

Food processing

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

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E450i - Disodium diphosphate

  • 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

  • E482 - Calcium stearoyl-2-lactylate

    Calcium stearoyl-2-lactylate: Calcium stearoyl-2-lactylate -calcium stearoyl lactylate or CSL- or E482 is a versatile, FDA approved food additive. It is one type of a commercially available lactylate. CSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because CSL is a safe and highly effective food additive, it is used in a wide variety of products from baked goods and desserts to packaging.As described by the Food Chemicals Codex 7th edition, CSL is a cream-colored powder. CSL is currently manufactured by the esterification of stearic acid and lactic acid with partial neutralization using food-grade hydrated lime -calcium hydroxide-. Commercial grade CSL is a mixture of calcium salts of stearoyl lactic acid, with minor proportions of other salts of related acids. The HLB for CSL is 5.1. It is slightly soluble in hot water. The pH of a 2% aqueous suspension is approximately 4.7.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Whey powder, Skimmed milk powder, Butterfat, Lactose
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Whey powder, E482, Flavouring, Beta-carotene dye
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

    fr: Sucre, farine de blé 33%, graisses végétales (huile de palme, huile de karité), pâte de cacao, beurre de cacao, lactosérum en poudre, lait écrémé en poudre, farine de riz 1.6%, beurre pâtissier, poudre à lever (carbonate acide d'ammonium, diphosphate disodique, carbonate acide de sodium), sel, émulsifiants (lécithine de soja, e482, e476), lactose, farine de blé malté, arômes, gluten de blé, dextrose, colorant (bêta-carotène)
    1. Sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 33 – percent_max: 57.4
    2. farine de blé -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 33 – percent: 33 – percent_max: 33
    3. graisses végétales -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 1.6 – percent_max: 26
      1. huile de palme -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0.8 – percent_max: 26
      2. huile de karité -> en:shea-butter – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16110 – percent_min: 0 – percent_max: 13
    4. pâte de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 1.6 – percent_max: 17
    5. beurre de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 1.6 – percent_max: 10.8
    6. lactosérum en poudre -> en:whey-powder – vegan: no – vegetarian: maybe – percent_min: 1.6 – percent_max: 7.7
    7. lait écrémé en poudre -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054 – percent_min: 1.6 – percent_max: 5.84000000000001
    8. farine de riz -> en:rice-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9520 – percent_min: 1.6 – percent: 1.6 – percent_max: 1.6
    9. beurre pâtissier -> en:butterfat – vegan: no – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16401 – percent_min: 0 – percent_max: 1.6
    10. poudre à lever -> en:raising-agent – percent_min: 0 – percent_max: 1.6
      1. carbonate acide d'ammonium -> en:e503ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.6
      2. diphosphate disodique -> en:e450i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.8
      3. carbonate acide de sodium -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.533333333333333
    11. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.893
    12. émulsifiants -> en:emulsifier – percent_min: 0 – percent_max: 0.893
      1. lécithine de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 0.893
      2. e482 -> en:e482 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.4465
      3. e476 -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.297666666666667
    13. lactose -> en:lactose – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 0.893
    14. farine de blé malté -> en:malted-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 0.893
    15. arômes -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.893
    16. gluten de blé -> en:wheat-gluten – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.893
    17. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 0.893
    18. colorant -> en:colour – percent_min: 0 – percent_max: 0.893
      1. bêta-carotène -> en:beta-carotene-dye – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.893

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Data sources

Product added on by kiliweb
Last edit of product page on by baboun78.
Product page also edited by chevalstar, dorado, driveoff, inf, laurette-s34, maelimi, magasins-u, mathone1, musarana, openfoodfacts-contributors, quechoisir, teolemon, theo38, yuka.VDRCUU1JUUVpT1V4cThjT29rUHYvc0JjNXNMekEySzJGdkJCSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkEWb4rysyrLOzDnnkzU2cbQHoTWYv9-zILGM6s.

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