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Rowntrees Randoms Pouch 150G - 150 g

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Rowntrees Randoms Pouch 150G - 150 g

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Barcode: 8593893751743 (EAN / EAN-13)

Quantity: 150 g

Packaging: Mixed plastic-packet

Brands: Rowntrees

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Countries where sold: France, United Kingdom

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Health

Ingredients

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    51 ingredients

    glucose syrup, sugar, gelatine, concentrated fruit juices (1,3%) (apple, blueberry, black carrot, orange, lemon, raspberry, mandarin, strawberry), acids (citric acid, malic acid, tartaric acid, lactic acid, acetic acid), fructose, fruit puree concentrates (blueberry, raspberry, strawberry), humectant (glycerol), vegetable oils (palm, coconut, rapeseed), fruit and vegetable concentrates (black carrot, carrot, safflower, hibiscus), natural flavourings, acidity regulators (sodium ascorbate, sodium citrate), stabilisers (carrageenan, locust bean gum), salt, spirulina concentrate, glazing agent (carnauba wax) , invert sugar syrup, colours (paprika extract, beta-carotene, chlorophylls and chlorophyllins, curcumin)
    Allergens: Apple, Orange

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E100 - Curcumin
    • Additive: E140 - Chlorophylls and Chlorophyllins
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E422 - Glycerol
    • Additive: E428 - Gelatine
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar

    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

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • 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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • 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

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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
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

    : glucose syrup, sugar, gelatine, fruit juices 1.3% (apple, blueberry, black carrot, orange, lemon, raspberry, mandarin, strawberry), acids (citric acid, malic acid, tartaric acid, lactic acid, acetic acid), fructose, fruit puree (blueberry, raspberry, strawberry), humectant (glycerol), vegetable oils (palm, coconut, rapeseed), fruit and vegetable concentrates (black carrot, carrot, safflower, hibiscus), natural flavourings, acidity regulators (sodium ascorbate, sodium citrate), stabilisers (carrageenan, locust bean gum), salt, spirulina concentrate, glazing agent (carnauba wax), invert sugar syrup, colours (paprika extract, beta-carotene, chlorophylls and chlorophyllins, curcumin)
    1. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.55555555555556 - percent_max: 96.1
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.3 - percent_max: 48.7
    3. gelatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 1.3 - percent_max: 32.9
    4. fruit juices -> en:fruit-juice - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
      1. apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0.1625 - percent_max: 1.3
      2. blueberry -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 0.65
      3. black carrot -> en:black-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.433333333333333
      4. orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 0.325
      5. lemon -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.26
      6. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.216666666666667
      7. mandarin -> en:mandarin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.216666666666667
      8. strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.216666666666667
    5. acids -> en:acid - percent_min: 0 - percent_max: 1.3
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      2. malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
      3. tartaric acid -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.433333333333333
      4. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.325
      5. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.26
    6. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 1.3
    7. fruit puree -> en:fruit-puree - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      1. blueberry -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 1.3
      2. raspberry -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.65
      3. strawberry -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.433333333333333
    8. humectant -> en:humectant - percent_min: 0 - percent_max: 1.3
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
    9. vegetable oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.3
      2. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 0.65
      3. rapeseed -> en:rapeseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.433333333333333
    10. fruit and vegetable concentrates -> en:fruit-and-vegetable-concentrates - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      1. black carrot -> en:black-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 1.3
      2. carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.65
      3. safflower -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.433333333333333
      4. hibiscus -> en:roselle-flower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.325
    11. natural flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
    12. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1.3
      1. sodium ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      2. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 0.65
    13. stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 1.3
      1. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      2. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    14. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.08
    15. spirulina concentrate -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.08
    16. glazing agent -> en:glazing-agent - percent_min: 0 - percent_max: 0.08
      1. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.08
    17. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.08
    18. colours -> en:colour - percent_min: 0 - percent_max: 0.08
      1. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.08
      2. beta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.08
      3. chlorophylls and chlorophyllins -> en:e140 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.08
      4. curcumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.08

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.7, rounded value: 4.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.965, rounded value: 3)

    Negative points: 14

    • Energy: 4 / 10 (value: 1381, rounded value: 1381)
    • Sugars: 10 / 10 (value: 54.6, rounded value: 54.6)
    • Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)
    • Sodium: 0 / 10 (value: 32, rounded value: 32)

    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     		As sold
    per serving (25 g)     		Compared to: Candies
    Energy 1,381 kj
    (330 kcal)     		345 kj
    (82 kcal)     		-6%
    Fat 0.1 g 0.025 g -94%
    Saturated fat 0.1 g 0.025 g -90%
    Carbohydrates 76.3 g 19.1 g -8%
    Sugars 54.6 g 13.7 g -2%
    Fiber 0 g 0 g -100%
    Proteins 4.7 g 1.18 g +127%
    Salt 0.08 g 0.02 g -37%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.965 % 2.965 %
Serving size: 25 g

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Product added on by openfoodfacts-contributors
Last edit of product page on by inf.
Product page also edited by doublah, foodless, kiliweb, roboto-app, swipe-studio, vaporous, yuka.YVAwTFRQa0FtS0FReGZBNitpTFo0WTVPMzZDcFF6TG1COUlvSVE9PQ.

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