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Apple crumble - Nanna's - 550g

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Apple crumble - Nanna's - 550g

Barcode: 9310066430309 (EAN / EAN-13)

Quantity: 550g

Packaging: Paper

Brands: Nanna's

Categories: Snacks, Desserts, Sweet snacks, Frozen foods, Biscuits and cakes, Frozen desserts, Pastries, Crumbles, Apple crumbles

Labels, certifications, awards: Health Star Rating, Health Star Rating 2.5

Origin of ingredients: Australia

Stores: Woolworths, Coles

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

  • icon

    47 ingredients

    Apples (51%), Australian Wheat Flour, Australian Sugar, Margarine (Animal Fat, Vegetable Oil, Water, Salt, Emulsifiers (471, Soy Lecithin), Milk Solids, Acidity Regulators (330, 331), Antioxidant (307b (Soy)), Flavour, Colour (160a)), Water, Dextrose, Oats (2%), Thickeners (1422, 401, 412), Coconut (Preservative (220)), Acidity Regulators (330, 297), Cinnamon, Flavour, Mineral Salts (452, 341), Wheat Starch. CONTAINS: GLUTEN (WHEAT), SOY AND MILK. MAY CONTAIN EGG. KEEP FROZEN. STORE AT OR BELOW MINUS 18°C. THAW AND STORE BELOW 5°C FOR UP TO 2 DAYS. ONCE THAWED DO NOT REFREEZE.
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs

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: E1422 - Acetylated distarch adipate
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E412 - Guar gum
    • Additive: E452 - Polyphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    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

  • E220 - Sulphur dioxide

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Source: Wikipedia

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia

  • E307b - Concentrated tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • 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

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Animal fat, Milk solids, Milk

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Animal fat

    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!

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

    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!

    : Apples 51%, Australian Wheat Flour, Australian Sugar, Margarine, Animal Fat, Vegetable Oil, Water, Salt, Emulsifiers (471, Soy Lecithin), Milk Solids, Acidity Regulators (330, 331), Antioxidant (307b (Soy)), Flavour, Colour (160a), Water, Dextrose, Oats 2%, Thickeners (1422, 401, 412), Coconut (Preservative (220)), Acidity Regulators (330, 297), Cinnamon, Flavour, Mineral Salts (452, 341), Wheat Starch (WHEAT), SOY, MILK, KEEP FROZEN, STORE AT and BELOW MINUS 18°C, THAW and STORE BELOW 5°C FOR UP TO 2 DAYS, ONCE THAWED DO NOT REFREEZE
    1. Apples -> en:apple - vegan: yes - vegetarian: yes - percent_min: 51 - percent: 51 - percent_max: 51
    2. Australian Wheat Flour -> en:australian-wheat-flour - percent_min: 2 - percent_max: 19
    3. Australian Sugar -> en:australian-sugar - percent_min: 2 - percent_max: 19
    4. Margarine -> en:margarine - percent_min: 2 - percent_max: 18.5
    5. Animal Fat -> en:animal-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - percent_min: 2 - percent_max: 15
    6. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2 - percent_max: 10.75
    7. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 8.2
    8. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 6.5
    9. Emulsifiers -> en:emulsifier - percent_min: 2 - percent_max: 5.28571428571429
      1. 471 -> en:471 - percent_min: 1 - percent_max: 5.28571428571429
      2. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.64285714285714
    10. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 4.375
    11. Acidity Regulators -> en:acidity-regulator - percent_min: 2 - percent_max: 3.66666666666667
      1. 330 -> en:330 - percent_min: 1 - percent_max: 3.66666666666667
      2. 331 -> en:331 - percent_min: 0 - percent_max: 1.83333333333333
    12. Antioxidant -> en:antioxidant - percent_min: 2 - percent_max: 3.1
      1. 307b -> en:307b - percent_min: 2 - percent_max: 3.1
        1. Soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 3.1
    13. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 2.63636363636364
    14. Colour -> en:colour - percent_min: 2 - percent_max: 2.25
      1. 160a -> en:160a - percent_min: 2 - percent_max: 2.25
    15. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 1.92307692307692
    16. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 1.64285714285714
    17. Oats -> en:oat - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 1.4
    18. Thickeners -> en:thickener - percent_min: 0 - percent_max: 1.1875
      1. 1422 -> en:1422 - percent_min: 0 - percent_max: 1.1875
      2. 401 -> en:401 - percent_min: 0 - percent_max: 0.59375
      3. 412 -> en:412 - percent_min: 0 - percent_max: 0.395833333333333
    19. Coconut -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11764705882353
      1. Preservative -> en:preservative - percent_min: 0 - percent_max: 1.11764705882353
        1. 220 -> en:220 - percent_min: 0 - percent_max: 1.11764705882353
    20. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1.05555555555556
      1. 330 -> en:330 - percent_min: 0 - percent_max: 1.05555555555556
      2. 297 -> en:297 - percent_min: 0 - percent_max: 0.527777777777778
    21. Cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    22. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.95
    23. Mineral Salts -> en:mineral-salts - percent_min: 0 - percent_max: 0.904761904761905
      1. 452 -> en:452 - percent_min: 0 - percent_max: 0.904761904761905
      2. 341 -> en:341 - percent_min: 0 - percent_max: 0.452380952380952
    24. Wheat Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.863636363636364
      1. WHEAT -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.863636363636364
    25. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.826086956521739
    26. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.791666666666667
    27. KEEP FROZEN -> en:keep-frozen - percent_min: 0 - percent_max: 0.76
    28. STORE AT and BELOW MINUS 18°C -> en:store-at-and-below-minus-18-c - percent_min: 0 - percent_max: 0.730769230769231
    29. THAW and STORE BELOW 5°C FOR UP TO 2 DAYS -> en:thaw-and-store-below-5-c-for-up-to-2-days - percent_min: 0 - percent_max: 0.703703703703704
    30. ONCE THAWED DO NOT REFREEZE -> en:once-thawed-do-not-refreeze - percent_min: 0 - percent_max: 0.703703703703704

Nutrition

  • icon

    Average 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: 51

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

    Positive points: 2

    • Proteins: 1 / 5 (value: 2.2, rounded value: 2.2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 51, rounded value: 51)

    Negative points: 10

    • Energy: 2 / 10 (value: 850, rounded value: 850)
    • Sugars: 4 / 10 (value: 19.3, rounded value: 19.3)
    • Saturated fat: 3 / 10 (value: 3.9, rounded value: 3.9)
    • Sodium: 1 / 10 (value: 104, rounded value: 104)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: 8 (10 - 2)

    Nutri-Score: C

  • icon

    Sugars in high quantity (19.3%)

    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.
  • icon

    Salt in low quantity (0.26%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (110g)     		Compared to: Apple crumbles
    Energy 850 kj
    (204 kcal)     		935 kj
    (225 kcal)     		-2%
    Fat 7.6 g 8.36 g +11%
    Saturated fat 3.9 g 4.29 g -5%
    Carbohydrates 30.5 g 33.5 g -5%
    Sugars 19.3 g 21.2 g -9%
    Fiber ? ?
    Proteins 2.2 g 2.42 g +16%
    Salt 0.26 g 0.286 g +78%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 51 % 51 %
Serving size: 110g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by inf
Last edit of product page on by trolley.
Product page also edited by archanox, kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlnNjeufgnwrHF0LtpRGN5OinH8HMXvNDxNToI6s.

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