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Every flavour beans - - 170 g

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Every flavour beans - - 170 g

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Barcode: 0400012397905 (EAN / EAN-13) 400012397905 (UPC / UPC-A)

Quantity: 170 g

Categories: Snacks, Sweet snacks, Confectioneries, Candies, Gummi candies, Jelly beans

Countries where sold: France, United Kingdom

Matching with your preferences

Health

Ingredients

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    34 ingredients

    Sugar, Glucose Syrup, Modified Cornstarch, Flavourings, Fruit and Vegetable Concentrates (Apple Concentrate, Carrot Concentrate, Spirulina, Blackcurrant Concentrate, Pumpkin Concentrate, Hibiscus Concentrate, black Carrot concentrate), Acidity Regulators (E296, E330, E334), Blueberry Puree, Colours (E100, E150a, E153, E162), Salt, Glazing Agents (E901, E903, E904), Banana Puree, Watermelon Juice Concentrate, Black Pepper, Apple Juice Concentrate, Cherry Juice Concentrate, Lemon Puree, Tapioca Dextrin.
    Traces: Gluten, Milk, Nuts, Peanuts, Soybeans

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: E100 - Curcumin
    • Additive: E1400 - Dextrin
    • Additive: E150a - Plain caramel
    • Additive: E153 - Vegetable carbon
    • Additive: E162 - Beetroot red
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • 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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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

  • 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

  • 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

  • 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

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

    : Sugar, Glucose Syrup, Modified Cornstarch, Flavourings, Fruit and Vegetable Concentrates (Apple, Carrot Concentrate, Spirulina, Blackcurrant, Pumpkin, Hibiscus, black Carrot concentrate), Acidity Regulators (e296, e330, e334), Blueberry, Colours (e100, e150a, e153, e162), Salt, Glazing Agents (e901, e903, e904), Banana, Watermelon, Black Pepper, Apple Juice, Cherry Juice, Lemon Puree, Tapioca Dextrin
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.88235294117647 - percent_max: 100
    2. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 50
    3. Modified Cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    5. Fruit and Vegetable Concentrates -> en:fruit-and-vegetable-concentrates - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. Apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 5
      2. Carrot Concentrate -> en:carrot-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 2.5
      3. Spirulina -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 1.66666666666667
      4. Blackcurrant -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0 - percent_max: 1.25
      5. Pumpkin -> en:pumpkin - vegan: yes - vegetarian: yes - ciqual_food_code: 20139 - percent_min: 0 - percent_max: 1
      6. Hibiscus -> en:roselle-flower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      7. black Carrot concentrate -> en:concentrated-black-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.714285714285714
    6. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    7. Blueberry -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 5
    8. Colours -> en:colour - percent_min: 0 - percent_max: 5
      1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    9. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.1
    10. Glazing Agents -> en:glazing-agent - percent_min: 0 - percent_max: 0.1
      1. e901 -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      2. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      3. e904 -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.1
    11. Banana -> en:banana - vegan: yes - vegetarian: yes - ciqual_food_code: 13005 - percent_min: 0 - percent_max: 0.1
    12. Watermelon -> en:watermelon - vegan: yes - vegetarian: yes - ciqual_food_code: 13036 - percent_min: 0 - percent_max: 0.1
    13. Black Pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.1
    14. Apple Juice -> en:apple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2074 - percent_min: 0 - percent_max: 0.1
    15. Cherry Juice -> en:cherry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 0.1
    16. Lemon Puree -> en:lemon-puree - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.1
    17. Tapioca Dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4

    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: 4.88235294117647, rounded value: 4.9)

    Negative points: 14

    • Energy: 4 / 10 (value: 1547, rounded value: 1547)
    • Sugars: 10 / 10 (value: 66, rounded value: 66)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • 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: (14 - 0)

    Nutri-Score:

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    Nutrient levels

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      Sugars in high quantity (66%)

      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 (0.1%)

      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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Jelly beans
    Energy 1,547 kj
    (364 kcal)     		+7%
    Fat 0 g -100%
    Saturated fat 0 g -100%
    Carbohydrates 91 g +7%
    Sugars 66 g +18%
    Fiber -
    Proteins 0 g -100%
    Salt 0.1 g +65%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.882 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by arc2, inf, openfoodfacts-contributors, teolemon, yuka.R3I4UkVxTW92TkFPZ004ZHdpTEk0UE5zNlp1RkFseUxlc1VPSWc9PQ, yuka.WExnQUQ1UVRvY0V0cE1FczhrLy85c3AvN0pxbmRrZnJJc3d0SVE9PQ, yuka.ZUtrZU1ZNG1vdmdKZ01kdjVTMksvTTlZenErc1V6bnRGYzA3SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkNbX8j-jwD0JjDRhGza2vquA8DGa9BfzY3wLas.

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