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Fruits Acidulés - mentos

Fruits Acidulés - mentos

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Barcode: 8723400768869 (EAN / EAN-13)

Brands: Mentos

Categories: Snacks, Sweet snacks, Confectioneries, Candies

Countries where sold: France

Matching with your preferences

Health

Ingredients

35 ingredients

fruit cidules candies, tender, coated atidulés, tastes lime, cherry, apple and strawberry ingredients: sugar, glucose syrup, acidifying' (citric acid, tartaric acid), fruit juice (strawberry, apple, lemon green, cerisej (2%), coconut oil, potato starch, maltodextrin, arônies, cocoa butter, thickeners (gellan gum, gum, cellulase, gum arabic), émulsi lant (follow-fatty acids), agent enrotage (carnauba wax), the colours (curcumin, red beet, carotenoids, anthocyanins), nutritional information per 100 g energy fat of which: - saturated fatty acids carbohydrates of which: 1645 kj/

Food processing

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

Additive: E100 - Curcumin

Additive: E160 - Carotenoids

Additive: E162 - Beetroot red

Additive: E163 - Anthocyanins

Additive: E414 - Acacia gum

Additive: E418 - Gellan gum

Additive: E473 - Sucrose esters of fatty acids

Additive: E903 - Carnauba wax

Ingredient: Colour

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Maltodextrin

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E100 - Curcumin

E160 - Carotenoids

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

E163 - Anthocyanins

Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
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

E418 - Gellan gum

Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
Source: Wikipedia

E473 - Sucrose esters of fatty acids

E570 - Fatty acids

Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
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

Palm oil content unknown
Unrecognized ingredients: fr:fruits-cidules-bonbons-tendres-drageifies-atidules, fr:gouts-citron-vert, fr:ingredients, fr:cerisej, fr:gomme-de-cellulase, fr:emulsi-lant, fr:agent-d-enrotage, fr:acides-gras-satures-glucides-dont, fr:1645-kj
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: fr:fruits-cidules-bonbons-tendres-drageifies-atidules, fr:gouts-citron-vert, fr:ingredients, fr:cerisej, fr:gomme-de-cellulase, fr:emulsi-lant, fr:agent-d-enrotage, fr:acides-gras-satures-glucides-dont, fr:1645-kj
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

Vegetarian status unknown
Unrecognized ingredients: fr:fruits-cidules-bonbons-tendres-drageifies-atidules, fr:gouts-citron-vert, fr:ingredients, fr:cerisej, fr:gomme-de-cellulase, fr:emulsi-lant, fr:agent-d-enrotage, fr:acides-gras-satures-glucides-dont, fr:1645-kj
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: fruits cidules Bonbons tendres dragéifiés atidulés, goûts citron vert, cerise, pomme, fraise, Ingrédients, sirop de glucose, acidifiants (acide citrique, acide tartrique), jus de fruits, fraise, pomme, citron vert, cerisej 2%, huile de noix de coco, fécule, maltodextrine, arônies, beurre de cacao, épaississants (gomme gellane, gomme de cellulase, gomme arabique), émulsi lant (sucroesters d'acides gras), agent d'enrotage (cire de carnauba), colorants (curcumine, rouge de betterave, caroténoides, anthocyanes), acides gras saturés glucides dont (1645 kJ)
fruits cidules Bonbons tendres dragéifiés atidulés -> fr:fruits-cidules-bonbons-tendres-drageifies-atidules - percent_min: 4.34782608695652 - percent_max: 76

goûts citron vert -> fr:gouts-citron-vert - percent_min: 2 - percent_max: 39

cerise -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 2 - percent_max: 26.6666666666667

pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 2 - percent_max: 20.5

fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 2 - percent_max: 16.8

Ingrédients -> fr:ingredients - percent_min: 2 - percent_max: 14.3333333333333

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 12.5714285714286

acidifiants -> en:acid - percent_min: 2 - percent_max: 11.25

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 11.25

acide tartrique -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.625

jus de fruits -> en:fruit-juice - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 10.2222222222222

fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 2 - percent_max: 9.4

pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 2 - percent_max: 8.72727272727273

citron vert -> en:lime - vegan: yes - vegetarian: yes - ciqual_food_code: 13067 - percent_min: 2 - percent_max: 7.76521739130435

cerisej -> fr:cerisej - percent_min: 2 - percent: 2 - percent_max: 2

huile de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2

fécule -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2

maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

arônies -> en:chokeberry - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 2

épaississants -> en:thickener - percent_min: 0 - percent_max: 2

gomme gellane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

gomme de cellulase -> fr:gomme-de-cellulase - percent_min: 0 - percent_max: 1

gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667

émulsi lant -> fr:emulsi-lant - percent_min: 0 - percent_max: 2

sucroesters d'acides gras -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

agent d'enrotage -> fr:agent-d-enrotage - percent_min: 0 - percent_max: 2

cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

colorants -> en:colour - percent_min: 0 - percent_max: 2

curcumine -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

caroténoides -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667

anthocyanes -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5

acides gras saturés glucides dont -> fr:acides-gras-satures-glucides-dont - percent_min: 0 - percent_max: 2

1645 kJ -> fr:1645-kj - percent_min: 0 - percent_max: 2

Nutrition

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: 34
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 0 / 5 (value: 0, rounded value: 0)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 34.3771371150362, rounded value: 34.4)

Negative points: 15

Energy: 4 / 10 (value: 1619, rounded value: 1619)

Sugars: 10 / 10 (value: 68, rounded value: 68)

Saturated fat: 1 / 10 (value: 1.8, rounded value: 1.8)

Sodium: 0 / 10 (value: 40, rounded value: 40)

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

Nutritional score: (15 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in high quantity (68%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0.1%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Candies
Energy	1,619 kj (387 kcal)	+10%
Fat	1.8 g	+5%
Saturated fat	1.8 g	+84%
Carbohydrates	91 g	+10%
Sugars	68 g	+23%
Fiber	?
Proteins	0 g	-100%
Salt	0.1 g	-21%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	34.377 %

Environment

Eco-Score C - Moderate environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: B (Score: 62/100)

Category: Candies, all types

PEF environmental score: 0.41 (the lower the score, the lower the impact)
including impact on climate change: 1.73 kg CO2 eq/kg of product

Stage	Impact
Agriculture	78.2 %
Processing	10.7 %
Packaging	5.5 %
Transportation	4.5 %
Distribution	1.1 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: C (Score: 42/100)
Product: Fruits Acidulés - mentos

Life cycle analysis score: 62
Sum of bonuses and maluses: -20

Final score: 42/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.9 km in a petrol car

173 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Candies, all types (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	52.3 %
Processing	19.5 %
Packaging	15.7 %
Transportation	11.6 %
Distribution	1.0 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on August 26, 2018, 5:19:50 PM CEST by kiliweb
Last edit of product page on December 3, 2022, 3:14:56 PM CET by teolemon.
Product page also edited by inf, tacite, thaialagata, yuka.UTVzdUQ2VTRtNklFbThRT29ESFkvT0JKLzhLbGJHRzFLL2dzSVE9PQ, yuka.UllZNUtMb3ZyT0JhbnNRMDNoYm4vTzlYbkxpMFVsbTZCdlFqSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhRnVYHirgrBCjXVpWiV9srXJMP1O91Zw4LaOKs.

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Fruits Acidulés - mentos