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Berry Frugo's - Go Natural

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Berry Frugo's - Go Natural

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Barcode: 9310846050932 (EAN / EAN-13)

Brands: Go Natural

Labels, certifications, awards: No gluten, Australian made

Stores: Woolworths

Countries where sold: Australia, France

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Health

Ingredients

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    25 ingredients

    yoghurt coating (80%) [sugar, vegetable oil, milk solids (including yoghurt powder (22%)), emulsifiers (soy lecithin, 472, 476), calcium carbonate], fruit centre (19%) [concentrated apple puree (44%), concentrated apple juice (33%), strawberry puree (9%), blackcurrant puree (7%), raspberry puree (2%), blueberry puree (2%), citrus fibre, pectin, natural flavours), glazing agents (1400, 904). contains milk and soy. may contain traces of peanuts and tree nuts. made in australia from local and imported ingredients. nutrition information
    Allergens: Milk, Soybeans
    Traces: Nuts, Peanuts

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: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E440 - Pectins
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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

  • E440 - Pectins

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

  • 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

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milk solids, Yogurt

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: Yoghurt-coating, 472, 476, Fruit-centre, 1400, 904, Made-in-australia-from-local-and-imported-ingredients, Nutrition-information

    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.
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    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!

    yoghurt coating 80% (sugar, vegetable oil, milk solids (including yoghurt 22%), emulsifiers (soy lecithin, 472, 476), calcium carbonate), fruit centre 19%, apple puree 44%, concentrated apple juice 33%, strawberry puree 9%, blackcurrant 7%, raspberry puree 2%, blueberry 2%, citrus fibre, pectin, natural flavours, glazing agents (1400, 904), made in australia from local and imported ingredients, nutrition information
    1. yoghurt coating -> en:yoghurt-coating - percent: 80
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes
      2. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      3. milk solids -> en:milk-solids - vegan: no - vegetarian: yes
        1. including yoghurt -> en:yogurt - vegan: no - vegetarian: yes - percent: 22
      4. emulsifiers -> en:emulsifier
        1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes
        2. 472 -> en:472
        3. 476 -> en:476
      5. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe
    2. fruit centre -> en:fruit-centre - percent: 19
    3. apple puree -> en:apple-puree - vegan: ignore - vegetarian: ignore - percent: 44
    4. concentrated apple juice -> en:concentrated-apple-juice - vegan: yes - vegetarian: yes - percent: 33
    5. strawberry puree -> en:strawberry-puree - vegan: ignore - vegetarian: ignore - percent: 9
    6. blackcurrant -> en:blackcurrant - vegan: yes - vegetarian: yes - percent: 7
    7. raspberry puree -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent: 2
    8. blueberry -> en:blueberry - vegan: yes - vegetarian: yes - percent: 2
    9. citrus fibre -> en:citrus-fibre - vegan: yes - vegetarian: yes
    10. pectin -> en:e440a - vegan: yes - vegetarian: yes
    11. natural flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    12. glazing agents -> en:glazing-agent
      1. 1400 -> en:1400
      2. 904 -> en:904
    13. made in australia from local and imported ingredients -> en:made-in-australia-from-local-and-imported-ingredients
    14. nutrition information -> en:nutrition-information

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,117 kj
    (506 kcal)
    Fat 24.7 g
    Saturated fat 24.7 g
    Carbohydrates 65.7 g
    Sugars 64.2 g
    Fiber 1 g
    Proteins 2.2 g
    Salt 0.5 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 97 %

Environment

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Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by archanox, inf, openfoodfacts-contributors, roboto-app, yuka.UmFvWURJNER2dVV3c1BZZzJRaUo0dU56bkllUGYwR1FCN1VXSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhd7bd7lp2j2JQTTwG2l2_KADpb3UM5D-7fBDKs.

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