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Wiggles the caterpillar - Sainsbury's - 1

Wiggles the caterpillar - Sainsbury's - 1

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Barcode: 01382747

Quantity: 1

Packaging: Card-box, Card-tray

Brands: Sainsbury's

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Cakes, Chocolate soft cake

Stores: Sainsbury's

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    106 ingredients


    Sugar, Milk Chocolate Coating (21%) (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Cows Milk Powder, Whey Powder (Cows' Milk), Butterfat (Cows' Milk), Vegetable Oils (Palm Oil, Sal Fat, Mango Kemel Oil, Shea Oil), Emulsifier: Soya Lecithin), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Butter (Cows' Milk), Glucose Syrup, Pasteurised Free Range Egg, Caterpillar Face (4.0%) (Sugar, Cocoa Butter, Whole Cows' Milk Powder, Skimmed Cows' Milk Powder, Emulsifier: Soya Lecithin; Vanilla Extract, Cocoa Mass, Flavouring), Fat Reduced Cocoa Powder, Chocolate Boots (3.0%) (Sugar, Cocoa Butter, Whole Cows' Milk Powder, Skimmed Cows' Milk Powder, Emulsifier: Soya Lecithin; Flavouring), Soya Flour, Sugar Coated Milk Chocolate Beans (Sugar, Cocoa Butter, Whey Powder (Cows' Milk), Fat Reduced Cocoa Powder, Cows' Milk Powder, Emulsifier: Sunflower Lecithin; Glazing Agents: Acacia Gum, Carmauba Wax, Beeswax, Shellac; Colours: Titanium Dioxide, Iron Oxide, Riboflavin%3; Safflower Concentrate, Spirulina Concentrate), Grape Juice from Concentrate, Humectant: Glycerol; Invert Sugar Syrup, Rice Starch, Skimmed Cows' Milk Powder, Sugar Strand Mix (Sugar, Maize Starch, Palm Oil, Water, Emulsifier: Rapeseed Lecithin; Colours: Paprika, Lutein, Beetroot Red, Chlorophyll; Glazing Agents: Acacia Gum, Shellac), Raising Agents: Disodium Diphosphate, Sodium Carbonate; Palm Oil, Emulsifiers: Mono-and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids; Comflour, Acidity Regulator: Sodium Acetate; Salt, Preservatives: Acetic Acid, Potassium Sorbate; Rapeseed Oil, Maize Starch, Flavouring, Dried Free Range Egg White.
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E140 - Chlorophylls and Chlorophyllins
    • Additive: E161b - Lutein
    • Additive: E162 - Beetroot red
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E901 - White and yellow beeswax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Whey

    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

  • E140 - Chlorophylls and Chlorophyllins


    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia
  • E140i - Chlorophylls


    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia
  • 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
  • E171 - Titanium dioxide


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E260 - Acetic acid


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia
  • E262 - Sodium acetates


    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia
  • E262i - Sodium acetate


    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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.

  • E322i - Lecithin


    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.

  • 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
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E450 - Diphosphates


    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • 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.

  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500i - Sodium carbonate


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E901 - White and yellow beeswax


    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    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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    Palm oil


    Ingredients that contain palm oil: Palm oil, Palm oil, Palm oil
  • icon

    Non-vegan


    Non-vegan ingredients: Milk chocolate coating, Skimmed milk powder, Whey powder, Cow's milk, Butterfat, Cow's milk, Butter, Cow's milk, Free range eggs, Whole cow's milk powder, Skimmed milk powder, Whole cow's milk powder, Skimmed milk powder, Whey powder, Cow's milk, Cow's milk, E901, E904, Skimmed milk powder, E904, Free range egg white

    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: E904, E904

    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!

    en: Sugar, Milk Chocolate Coating 21% (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Cows Milk Powder, Whey Powder (Cows' Milk), Butterfat (Cows' Milk), Vegetable Oils (Palm Oil, Sal Fat, Mango Kemel Oil, Shea Oil), Emulsifier (Soya Lecithin)), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Butter (Cows' Milk), Glucose Syrup, Free Range Egg, Caterpillar Face 4% (Sugar, Cocoa Butter, Whole Cows' Milk Powder, Skimmed Cows' Milk Powder, Emulsifier (Soya Lecithin), Vanilla Extract, Cocoa Mass, Flavouring), Fat Reduced Cocoa Powder, Chocolate Boots 3% (Sugar, Cocoa Butter, Whole Cows' Milk Powder, Skimmed Cows' Milk Powder, Emulsifier (Soya Lecithin), Flavouring), Soya Flour, Sugar Coated Milk Chocolate Beans (Sugar, Cocoa Butter, Whey Powder (Cows' Milk), Fat Reduced Cocoa Powder, Cows' Milk, Emulsifier (Sunflower Lecithin), Glazing Agents (Acacia Gum), Carmauba Wax, Beeswax, Shellac, Colours (Titanium Dioxide), Iron Oxide, Riboflavin%3, Safflower Concentrate, Spirulina Concentrate), Grape Juice from Concentrate, Humectant (Glycerol), Invert Sugar Syrup, Rice Starch, Skimmed Cows' Milk Powder, Sugar Strand Mix (Sugar, Maize Starch, Palm Oil, Water, Emulsifier (Rapeseed Lecithin), Colours (Paprika), Lutein, Beetroot Red, Chlorophyll, Glazing Agents (Acacia Gum), Shellac), Raising Agents (Disodium Diphosphate), Sodium Carbonate, Palm Oil, Emulsifiers (mono- and Diglycerides of Fatty Acids), Polyglycerol Esters of Fatty Acids, Comflour, Acidity Regulator (Sodium Acetate), Salt, Preservatives (Acetic Acid), Potassium Sorbate, Rapeseed Oil, Maize Starch, Flavouring, Free Range Egg White
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 21 - percent_max: 53
    2. Milk Chocolate Coating -> en:milk-chocolate-coating - vegan: no - vegetarian: yes - percent_min: 21 - percent: 21 - percent_max: 21
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.625 - percent_max: 21
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.5
      3. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
      4. Skimmed Cows Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.25
      5. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.2
        1. Cows' Milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.2
      6. Butterfat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.5
        1. Cows' Milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      7. Vegetable Oils -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3
        1. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 3
        2. Sal Fat -> en:sal-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.5
        3. Mango Kemel Oil -> en:mango-kemel-oil - percent_min: 0 - percent_max: 1
        4. Shea Oil -> en:shea-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.75
      8. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2.625
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.625
    3. Fortified Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 21
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 21
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10.5
      3. Iron -> en:iron - percent_min: 0 - percent_max: 7
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.25
      5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 4.2
    4. Butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 20.5
      1. Cows' Milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 20.5
    5. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 17.2
    6. Free Range Egg -> en:free-range-eggs - vegan: no - vegetarian: yes - percent_min: 4 - percent_max: 12.5
    7. Caterpillar Face -> en:caterpillar-face - percent_min: 4 - percent: 4 - percent_max: 4
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 4
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      3. Whole Cows' Milk Powder -> en:whole-cow-s-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
      4. Skimmed Cows' Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      5. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.8
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
      6. Vanilla Extract -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      7. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.571428571428571
      8. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.571428571428571
    8. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 4
    9. Chocolate Boots -> en:chocolate-boots - percent_min: 3 - percent: 3 - percent_max: 3
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 3
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      3. Whole Cows' Milk Powder -> en:whole-cow-s-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      4. Skimmed Cows' Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.75
      5. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.6
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      6. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    10. Soya Flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. Sugar Coated Milk Chocolate Beans -> en:sugar-coated-milk-chocolate-beans - percent_min: 0 - percent_max: 3
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      3. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1
        1. Cows' Milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      4. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
      5. Cows' Milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      6. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.5
        1. Sunflower Lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      7. Glazing Agents -> en:glazing-agent - percent_min: 0 - percent_max: 0.428571428571429
        1. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.428571428571429
      8. Carmauba Wax -> en:carmauba-wax - percent_min: 0 - percent_max: 0.375
      9. Beeswax -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.375
      10. Shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.3
      11. Colours -> en:colour - percent_min: 0 - percent_max: 0.272727272727273
        1. Titanium Dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.272727272727273
      12. Iron Oxide -> en:e172ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.272727272727273
      13. Riboflavin%3 -> en:riboflavin-3 - percent_min: 0 - percent_max: 0.272727272727273
      14. Safflower Concentrate -> en:safflower-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.272727272727273
      15. Spirulina Concentrate -> en:spirulina-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.272727272727273
    12. Grape Juice from Concentrate -> en:grape-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    13. Humectant -> en:humectant - percent_min: 0 - percent_max: 3
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3
    14. Invert Sugar Syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    15. Rice Starch -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.76923076923077
    16. Skimmed Cows' Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.57142857142857
    17. Sugar Strand Mix -> en:sugar-strand-mix - percent_min: 0 - percent_max: 2.4
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
      2. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      3. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.8
      4. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      5. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.48
        1. Rapeseed Lecithin -> en:rapeseed-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.48
      6. Colours -> en:colour - percent_min: 0 - percent_max: 0.48
        1. Paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.48
      7. Lutein -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.428571428571429
      8. Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.375
      9. Chlorophyll -> en:e140i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.266666666666667
      10. Glazing Agents -> en:glazing-agent - percent_min: 0 - percent_max: 0.266666666666667
        1. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.266666666666667
      11. Shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.266666666666667
    18. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 2.25
      1. Disodium Diphosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
    19. Sodium Carbonate -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.11764705882353
    20. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2
    21. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1.89473684210526
      1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.89473684210526
    22. Polyglycerol Esters of Fatty Acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    23. Comflour -> en:comflour - percent_min: 0 - percent_max: 1.71428571428571
    24. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.63636363636364
      1. Sodium Acetate -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.63636363636364
    25. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54
    26. Preservatives -> en:preservative - percent_min: 0 - percent_max: 0.54
      1. Acetic Acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54
    27. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54
    28. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.54
    29. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54
    30. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.54
    31. Free Range Egg White -> en:free-range-egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.54

Nutrition

  • icon

    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 2

    • Proteins: 3 / 5 (value: 5.5, rounded value: 5.5)
    • Fiber: 2 / 5 (value: 2.8, rounded value: 2.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 26

    • Energy: 5 / 10 (value: 1757, rounded value: 1757)
    • Sugars: 9 / 10 (value: 42.6, rounded value: 42.6)
    • Saturated fat: 10 / 10 (value: 10.5, rounded value: 10.5)
    • Sodium: 2 / 10 (value: 216, rounded value: 216)

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

    Nutritional score: (26 - 2)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Cakes
    Energy 1,757 kj
    (420 kcal)
    +11%
    Fat 17.2 g +2%
    Saturated fat 10.5 g +62%
    Carbohydrates 59.4 g +18%
    Sugars 42.6 g +46%
    Fiber 2.8 g +38%
    Proteins 5.5 g +16%
    Salt 0.54 g +30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by jakebshere
Last edit of product page on by greengoose.
Product page also edited by ecoscore-impact-estimator, kiliweb, openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlml2AvqHjxT4DTrhtGuN24fUfqbDbdJyvJb6Fas.

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