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Bonbons Tic Tac x100 pastilles FESTIVAL - 49g - 49 g

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Bonbons Tic Tac x100 pastilles FESTIVAL - 49g - 49 g

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Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.

Barcode: 8000500184219 (EAN / EAN-13)

Common name: TIC TAC FESTIVAL : Pastilles goûts cerise, fruit de la passion, citron vert et fraise

Quantity: 49 g

Packaging: Plastic, Blister, fr:Boîte en plastique

Brands: TIC TAC

Categories: Snacks, Sweet snacks, Confectioneries, Candies, fr:Pastilles aromatisées

Labels, certifications, awards: Triman, Verified

Stores: Delhaize

Countries where sold: Belgium, France

Matching with your preferences

Health

Ingredients

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    26 ingredients

    sugar, maltodextrin, food acids (tartaric acid, malic acid, citric acid), thickening agent: gum arabic, rice starch, natural flavourings, fructose, spirulina, and apple concentrate, colours (e162,e100, and e120 e 160a), strawberry in the form of powder, juice powder, passion fruit powder, green apple powder, glaze: carnauba wax

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: E162 - Beetroot red
    • Additive: E414 - Acacia gum
    • Additive: E470b - Magnesium salts of fatty acids
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Maltodextrin
    • Ingredient: Thickener

    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

  • 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

  • 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.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia

  • 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

  • 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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    Maybe vegan

    Ingredients that may not be vegan: Flavouring, E470b, E160ai
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, maltodextrine, acidifiants (acide tartrique, acide malique, acide citrique), épaississant (gomme arabique), amidon de riz, arômes, anti-agglomérant (sels de magnésium d'acides gras), fructose, concentré de spiruline, de pomme, colorants (bétanine, curcumine, beta-carotène), fruit de la passion, fraise, jus de citron en poudre, concentré de spiruline, de pomme, agent d'enrobage (cire de carnauba)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.88235294117647 - percent_max: 100
    2. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. acidifiants -> en:acid - percent_min: 0 - percent_max: 33.3333333333333
      1. acide tartrique -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    4. épaississant -> en:thickener - percent_min: 0 - percent_max: 25
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 20
    6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. anti-agglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 5
      1. sels de magnésium d'acides gras -> en:e470b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    8. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 5
    9. concentré de spiruline -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5
    10. de pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 5
    11. colorants -> en:colour - percent_min: 0 - percent_max: 5
      1. bétanine -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. curcumine -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. beta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.66666666666667
    12. fruit de la passion -> en:passionfruit - vegan: yes - vegetarian: yes - ciqual_food_code: 13016 - percent_min: 0 - percent_max: 5
    13. fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 5
    14. jus de citron en poudre -> en:lemon-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 5
    15. concentré de spiruline -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 5
    16. de pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 5
    17. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 5
      1. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

  • icon

    Poor nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️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.

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.1, rounded value: 0.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.285788143382355, rounded value: 0.3)

    Negative points: 14

    • Energy: 4 / 10 (value: 1663, rounded value: 1663)
    • Sugars: 10 / 10 (value: 90.7, rounded value: 90.7)
    • Saturated fat: 0 / 10 (value: 0.5, rounded value: 0.5)
    • Sodium: 0 / 10 (value: 7.2, rounded value: 7.2)

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

    Nutritional score: (14 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Candies
    Energy 1,663 kj
    (392 kcal)     		+13%
    Fat 0.5 g -71%
    Saturated fat 0.5 g -49%
    Carbohydrates 94.3 g +14%
    Sugars 90.7 g +63%
    Fiber ?
    Proteins 0.1 g -95%
    Salt 0.018 g -86%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.286 %

Environment

Carbon footprint

Packaging

Transportation

Other information

Conservation conditions: A conserver au sec et à l'abri de la chaleur

Customer service: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex

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Data sources

The manufacturer FERRERO FRANCE COMMERCIALE uses Equadis to automatically transmit data and photos for its products.

Product added on by openfoodfacts-contributors
Last edit of product page on by org-ferrero-france-commerciale.
Product page also edited by autorotate-bot, benoit-05, countrybot, ecoscore-impact-estimator, g123k, inf, kiliweb, ourlaem, packbot, quechoisir, roboto-app, teolemon, yuka.E65_P4DSFJU7Odz9j9xozCGZO-vEHO0FO19Uow, yuka.EIFyZNCVJMkDLcvo8oY0_2C5O7y9JdtZSGBRow, yuka.KJtobPqQJf0xM8aN1NMNwRaZF_bcO_ZXKnQfog, yuka.U5tcI_qRINEkGvfs2okR_hO1KOvhCfsHAEYJoQ, yuka.UUlRN0w0bFF1ZDFiaWZFQ3dEVHExOWNxNllTcmNGaU5kTWs0SVE9PQ, yuka.UjY4OUZhOHpwTWNOc2ZNZTFTblk0ZE1yeDZHNVIyem9KZVFNSVE9PQ, yuka.UzRVK1A0UWEvZU5Sdi9jZ3hCRFcrUGg2bW9hWlIyaXlKOUUxSVE9PQ, yuka.VrlIDsG5PPE4M_r89qgNxCGUTtjrJOJwB0ANoQ, yuka.sY2b0xO6T85zoF3NwEKvlhV7XfjM_gnNOD_vs3eN9IqVC4HqStN1xdfGY6s, yuka.sY2b0xO6T85zoF3NwEKvlkFHX9HZryn1DjLQtxCFno-DfoHuTf997K2mHao.

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