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Berry Frugo’s -

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Barcode: 9310846082001 (EAN / EAN-13)

Labels, certifications, awards: No gluten, Australian made, Verified

Countries where sold: Australia

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Health

Ingredients

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    21 ingredients


    ingredients yoghurt coating (80%) [sugar, vegetable oil, milk solids (including yoghurt powder (22%)), emulsifiers (soy lecithin, 472, 476), calcium carbonate], fruit concentrate (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 400, 904) contains milk and soy, may contain traces of peanuts and tree nuts
    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: E322 - Lecithins
    • Additive: E400 - Alginic acid
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier

    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

  • 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
  • E400 - Alginic acid


    Alginic acid: Alginic acid, also called algin or alginate, is a polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. It is also a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, the major pathogen in cystic fibrosis, that confer it a high resistance to antibiotics and killing by macrophages. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.
    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

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: Ingredients-yoghurt-coating, 472, 476, Pectin-natural-flavours, Glazing-agents-400, 904

    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!

    ingredients yoghurt coating 80% (sugar, vegetable oil, milk solids (including yoghurt 22%), emulsifiers (soy lecithin, 472, 476), calcium carbonate), fruit concentrate 19% (apple puree 8.36%, concentrated apple juice 6.27%, strawberry puree 1.71%, blackcurrant 1.33%, raspberry puree 0.38%, blueberry 0.38%, citrus fibre, pectin natural flavours), glazing agents 400, 904
    1. ingredients yoghurt coating -> en:ingredients-yoghurt-coating - percent_min: 80 - percent: 80 - percent_max: 80
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 22 - percent_max: 36
      2. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 22 - percent_max: 29
      3. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 22 - percent_max: 22
        1. including yoghurt -> en:yogurt - vegan: no - vegetarian: yes - percent_min: 22 - percent: 22 - percent_max: 22
      4. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 14
        1. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14
        2. 472 -> en:472 - percent_min: 0 - percent_max: 7
        3. 476 -> en:476 - percent_min: 0 - percent_max: 4.66666666666667
      5. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12
    2. fruit concentrate -> en:fruit-concentrate - vegan: yes - vegetarian: yes - percent_min: 19 - percent: 19 - percent_max: 19
      1. apple puree -> en:apple-puree - vegan: ignore - vegetarian: ignore - percent_min: 8.36 - percent: 8.36 - percent_max: 8.36
      2. concentrated apple juice -> en:concentrated-apple-juice - vegan: yes - vegetarian: yes - percent_min: 6.27 - percent: 6.27 - percent_max: 6.27
      3. strawberry puree -> en:strawberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 1.71 - percent: 1.71 - percent_max: 1.71
      4. blackcurrant -> en:blackcurrant - vegan: yes - vegetarian: yes - percent_min: 1.33 - percent: 1.33 - percent_max: 1.33
      5. raspberry puree -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 0.38 - percent: 0.38 - percent_max: 0.38
      6. blueberry -> en:blueberry - vegan: yes - vegetarian: yes - percent_min: 0.38 - percent: 0.38 - percent_max: 0.38
      7. citrus fibre -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0.285 - percent_max: 0.379999999999999
      8. pectin natural flavours -> en:pectin-natural-flavours - percent_min: 0.190000000000001 - percent_max: 0.285
    3. glazing agents 400 -> en:glazing-agents-400 - percent_min: 0.5 - percent_max: 1
    4. 904 -> en:904 - percent_min: 0 - percent_max: 0.5

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,127 kj
    (508 kcal)
    Fat 25.333 g
    Saturated fat 24.667 g
    Carbohydrates 65.667 g
    Sugars 64 g
    Fiber 3.333 g
    Proteins 2.333 g
    Salt 0.117 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19 %

Environment

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator, inf, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkpECNbsvA2fPTrUqUiOnI_fC5XLfftZ87noPqs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.