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Crunchy Melts - Cadbury - 156 g

Crunchy Melts - Cadbury - 156 g

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Barcode: 7622210764744 (EAN / EAN-13)

Quantity: 156 g

Brands: Cadbury, Mondelez

Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Chocolate biscuits, Filled biscuits, Filled drop cookies

Countries where sold: France, United Kingdom

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Health

Ingredients

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    30 ingredients


    sugar, wheat flour, milk fat, high oleic sunflower oil, rapeseed oil, cocoa mass, cocoa butter, wheat starch, skimmed milk powder, modified potato starch, lactose (from milk ), whey powder (from milk ), raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate, disodium diphosphate), whole milk powder, fat reduced cocoa powder 0,5%, palm oil, emulsifiers ( soya lecithin, e442), dextrose, flavourings (contains milk ), soya beans, colour (beta carotene) , salt
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs, Nuts

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E442 - Ammonium phosphatides
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Whey

    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
  • 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.

  • 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
  • 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.

  • 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: Milkfat, Skimmed milk powder, Lactose, Milk, Whey powder, Milk, Whole milk powder
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


    : sugar, wheat flour, milk fat, high oleic sunflower oil, rapeseed oil, cocoa mass, cocoa butter, wheat starch, skimmed milk powder, modified potato starch, lactose (from milk), whey powder (from milk), raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate, disodium diphosphate), whole milk powder, fat reduced cocoa powder 0.5%, palm oil, emulsifiers (soya lecithin, e442), dextrose, flavourings, soya beans, colour (beta carotene), salt
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.54545454545455 - percent_max: 93
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 46.75
    3. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.5 - percent_max: 31.3333333333333
    4. high oleic sunflower oil -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.5 - percent_max: 23.625
    5. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.5 - percent_max: 19
    6. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 15.9166666666667
    7. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 13.7142857142857
    8. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 12.0625
    9. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 10.7777777777778
    10. modified potato starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 9.75
    11. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 8.90909090909091
      1. from milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 8.90909090909091
    12. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.5 - percent_max: 8.20833333333333
      1. from milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 8.20833333333333
    13. raising agents -> en:raising-agent - percent_min: 0.5 - percent_max: 7.61538461538461
      1. ammonium hydrogen carbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0.166666666666667 - percent_max: 7.61538461538461
      2. sodium hydrogen carbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.80769230769231
      3. disodium diphosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.53846153846154
    14. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 7.10714285714286
    15. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    16. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.5
    17. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
    18. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    19. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    20. soya beans -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    21. colour -> en:colour - percent_min: 0 - percent_max: 0.5
      1. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    22. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

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

    Positive points: 1

    • Proteins: 2 / 5 (value: 4.4, rounded value: 4.4)
    • Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.51278409090909, rounded value: 3.5)

    Negative points: 25

    • Energy: 6 / 10 (value: 2138, rounded value: 2138)
    • Sugars: 8 / 10 (value: 39, rounded value: 39)
    • Saturated fat: 8 / 10 (value: 8.9, rounded value: 8.9)
    • Sodium: 3 / 10 (value: 360, rounded value: 360)

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

    Nutritional score: 24 (25 - 1)

    Nutri-Score: E

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    Sugars in high quantity (39%)


    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 moderate quantity (0.9%)


    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: Filled drop cookies
    Energy 2,138 kj
    (511 kcal)
    +1%
    Fat 27 g +1%
    Saturated fat 8.9 g -18%
    Carbohydrates 62 g +4%
    Sugars 39 g +6%
    Fiber 1.6 g -27%
    Proteins 4.4 g -16%
    Salt 0.9 g +35%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.513 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by foodless.
Product page also edited by doublah, inf, laurety, moon-rabbit, mrhalal, openfoodfacts-contributors, ps, yuka.RnIweFBLVWJ1OW8zaThNeDdBSHh4L3dvM0lYMVgxK2FNT0FSSVE9PQ, yuka.WEo1UU81UUtpTVVEcXNkZyswcngzc2h1bDdDakIzMkpJZW9nSVE9PQ, yuka.ZWFJZUxLb2lpTUUwdXZCbDhoenMwL3h1bWJTUWRGeTNPc1ZPSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmdLct77ji3LLD36kkam_oqPLpHFUc5Zs7OkEqs.

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