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Protein Ice Cream Bar - Barebells

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Protein Ice Cream Bar - Barebells

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Barcode: 8711327546660 (EAN / EAN-13)

Brands: Barebells

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream bars

Labels, certifications, awards: No added sugar

Countries where sold: Netherlands

Matching with your preferences

Health

Ingredients

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    34 ingredients

    German: Entrahmte MILCH, Trinkwasser, Süßungsmittel (Maltit, Xylit, Erythrit, Steviolglycoside aus Stevia), ERDNÜSSE (9,5%), Kakaobutter, Polydextrose, RAHM, MAGERMILCHPULVER, Kakaomasse, Kokosfett, MILCHEIWEISS, EIKLARPULVER, Emulgatoren (Mono - und Diglyceride von Speisefettsäuren, Lecithine, Polyglycerin-Polyricinoleat), Rapsöl, Aromen, Salz, modifizierte Maisstärke, Stabilisatoren (Guarkernmehl, Johannisbrotkernmehl, Natriumcitrat), Farbstoffe (Ammoniak-Zuckerkulör, Carotine), Verdickungsmittel (Carrageen), extrahierte vermahlene Vanilleschoten. Kann Soja und Nüsse enthalten.
    Allergens: Eggs, Milk, Nuts, Peanuts, Soybeans
    Traces: Nuts, Soybeans

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: E150c - Ammonia caramel
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E965 - Maltitol
    • Additive: E967 - Xylitol
    • Additive: E968 - Erythritol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Sweetener
    • 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

  • E1200 - Polydextrose

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    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

  • 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.

  • 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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

  • E967 - Xylitol

    Xylitol: Xylitol is a sugar alcohol used as a sweetener. The name derives from Ancient Greek: ξύλον, xyl[on], "wood" + suffix -itol, used to denote sugar alcohols. Xylitol is categorized as a polyalcohol or sugar alcohol -specifically an alditol-. It has the formula CH2OH-CHOH-3CH2OH. It is a colorless or white solid that is soluble in water. Use of manufactured products containing xylitol may reduce tooth decay.
    Source: Wikipedia

  • E968 - Erythritol

    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Skimmed milk, Cream, Skimmed milk powder, Milk proteins, Powdered egg white
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

    de: Entrahmte MILCH, Trinkwasser, Süßungsmittel (Maltit, Xylit, Erythrit, Steviolglycoside aus Stevia), ERDNÜSSE 9.5%, Kakaobutter, Polydextrose, RAHM, MAGERMILCHPULVER, Kakaomasse, Kokosfett, MILCHEIWEISS, EIKLARPULVER, Emulgatoren (mono- und Diglyceride von Speisefettsäuren, Lecithine, Polyglycerin-Polyricinoleat), Rapsöl, Aromen, Salz, modifizierte Maisstärke, Stabilisatoren (Guarkernmehl, Johannisbrotkernmehl, Natriumcitrat), Farbstoffe (Ammoniak-Zuckerkulör, Carotine), Verdickungsmittel (Carrageen), vermahlene Vanilleschoten
    1. Entrahmte MILCH -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 9.5 - percent_max: 71.5
    2. Trinkwasser -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9.5 - percent_max: 40.5
    3. Süßungsmittel -> en:sweetener - percent_min: 9.5 - percent_max: 30.1666666666667
      1. Maltit -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 2.375 - percent_max: 30.1666666666667
      2. Xylit -> en:e967 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.0833333333333
      3. Erythrit -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.0555555555556
      4. Steviolglycoside aus Stevia -> en:e960a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.54166666666667
    4. ERDNÜSSE -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 9.5 - percent: 9.5 - percent_max: 9.5
    5. Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 9.5
    6. Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.5
    7. RAHM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9.5
    8. MAGERMILCHPULVER -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 9.5
    9. Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 9.5
    10. Kokosfett -> en:coconut-fat - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 8.9375
    11. MILCHEIWEISS -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.94444444444444
    12. EIKLARPULVER -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 7.15
    13. Emulgatoren -> en:emulsifier - percent_min: 0 - percent_max: 6.5
      1. mono- und Diglyceride von Speisefettsäuren -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.5
      2. Lecithine -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.25
      3. Polyglycerin-Polyricinoleat -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.16666666666667
    14. Rapsöl -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.95833333333333
    15. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    16. Salz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.44
    17. modifizierte Maisstärke -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.44
    18. Stabilisatoren -> en:stabiliser - percent_min: 0 - percent_max: 0.44
      1. Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.44
      2. Johannisbrotkernmehl -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.22
      3. Natriumcitrat -> en:sodium-citrate - percent_min: 0 - percent_max: 0.146666666666667
    19. Farbstoffe -> en:colour - percent_min: 0 - percent_max: 0.44
      1. Ammoniak-Zuckerkulör -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.44
      2. Carotine -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.22
    20. Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 0.44
      1. Carrageen -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.44
    21. vermahlene Vanilleschoten -> en:ground-vanilla-beans - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.44

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 11, rounded value: 11)
    • Fiber: 5 / 5 (value: 8, rounded value: 8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9.50504557291666, rounded value: 9.5)

    Negative points: 14

    • Energy: 3 / 10 (value: 1192, rounded value: 1192)
    • Sugars: 1 / 10 (value: 5.2, rounded value: 5.2)
    • Saturated fat: 9 / 10 (value: 10, rounded value: 10)
    • Sodium: 1 / 10 (value: 176, rounded value: 176)

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

    Nutritional score: (14 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Ice cream bars
    Energy 1,192 kj
    (285 kcal)     		-3%
    Fat 20 g +10%
    Saturated fat 10 g -18%
    Carbohydrates 18 g -38%
    Sugars 5.2 g -79%
    Fiber 8 g +669%
    Proteins 11 g +226%
    Salt 0.44 g +184%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 9.505 %

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Data sources

Product added on by foodvisor
Last edit of product page on by aleene.
Product page also edited by kiliweb, shisma, yuka.sY2b0xO6T85zoF3NwEKvlk0Zf8WEhDT6GgbRh2yw6d2oFIHsffgo5NflOas, yuka.sY2b0xO6T85zoF3NwEKvllFHcMbHhjDOLzjSohG0wo6ILbGzSsxx7rnEEKs, yuka.sY2b0xO6T85zoF3NwEKvlmtgUYXchQzlPg3jpleG38feIrLJOMlx2Iz4Mqg.

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