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Screwballs - 6 x 100 ml

Screwballs - 6 x 100 ml

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Barcode: 4088600106069 (EAN / EAN-13)

Quantity: 6 x 100 ml

Packaging: Card-box

Countries where sold: United Kingdom

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Health

Ingredients

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    44 ingredients


    NUT se Syrup, Palm Oil, Vanilla Flavour Ice Cream (Partially Reconstituted Skimmed Milk Concentrate , :Guar Gum, Sodium jar, Water, Glucose our: Anthocyanins; TYP Sugar, Dextrose Powder, Emulsifier: Mono-and Diglycerides of Fatty Acids: Stabi Alginate; Flavouring, Colours: Beetroot Red, Carotenes), RASPBERRÝ SAUCE (9%) Syrup, Raspberry Purée, Cornflour, Acidity Regulators: Citric Acid, Sodium Citrates; D Ene Fat of Ca of Gelling Agent: Pectins; Flavouring), BUBBLEGUM BALL (Sugar, Gum Base, Glucose S Wax. Shellac). Beetroot Red, Carotenes, Curcumin, Emulsifier: Gum Arabic; Glazing Agents: Carnauba p, Flavouring, Colours: ALLERGY ADVICE: For allergens, see ingredients in bold. May also contain nuts. VARNING: Not suitable for small childron
    Allergens: Milk, Nuts
    Traces: Nuts

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: E160a - Carotene
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose

    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

  • 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
  • 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
  • E163 - Anthocyanins


    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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.

  • 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
  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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
  • E440 - Pectins


    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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.

  • 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
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    Non-vegan


    Non-vegan ingredients: Skimmed milk, 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!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: 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!

    : NUT se Syrup, Palm Oil, Vanilla Flavour Ice Cream (Skimmed Milk (Guar Gum), Sodium jar, Water, Glucose our (Anthocyanins), TYP Sugar, Dextrose, Emulsifier (mono- and Diglycerides of Fatty Acids), Stabi Alginate, Flavouring, Colours (Beetroot Red), Carotenes), RASPBERRÝ SAUCE 9%, Syrup, Raspberry Purée, Cornflour, Acidity Regulators (Citric Acid), Sodium Citrates, D Ene Fat of Ca of Gelling Agent (Pectins), Flavouring, BUBBLEGUM BALL (Sugar, Gum Base, Glucose S Wax, Shellac), Beetroot Red, Carotenes, Curcumin, Emulsifier (Gum Arabic), Glazing Agents (Carnauba p), Flavouring, Colours (), VARNING (Not suitable for small childron)
    1. NUT se Syrup -> en:nut-se-syrup - percent_min: 9 - percent_max: 73
    2. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 9 - percent_max: 41
    3. Vanilla Flavour Ice Cream -> en:vanilla-flavour-ice-cream - percent_min: 9 - percent_max: 30.3333333333333
      1. Skimmed Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.818181818181818 - percent_max: 30.3333333333333
        1. Guar Gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0.818181818181818 - percent_max: 30.3333333333333
      2. Sodium jar -> en:sodium-jar - percent_min: 0 - percent_max: 15.1666666666667
      3. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.1111111111111
      4. Glucose our -> en:glucose-our - percent_min: 0 - percent_max: 7.58333333333333
        1. Anthocyanins -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.58333333333333
      5. TYP Sugar -> en:typ-sugar - percent_min: 0 - percent_max: 6.06666666666667
      6. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.05555555555556
      7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.33333333333333
        1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.33333333333333
      8. Stabi Alginate -> en:stabi-alginate - percent_min: 0 - percent_max: 3.79166666666667
      9. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.37037037037037
      10. Colours -> en:colour - percent_min: 0 - percent_max: 3.03333333333333
        1. Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03333333333333
      11. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.75757575757576
    4. RASPBERRÝ SAUCE -> en:raspberry-sauce - vegan: maybe - vegetarian: maybe - percent_min: 9 - percent: 9 - percent_max: 9
    5. Syrup -> en:syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    6. Raspberry Purée -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9
    7. Cornflour -> en:corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    8. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 9
      1. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    9. Sodium Citrates -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    10. D Ene Fat of Ca of Gelling Agent -> en:d-ene-fat-of-ca-of-gelling-agent - percent_min: 0 - percent_max: 9
      1. Pectins -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
    11. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    12. BUBBLEGUM BALL -> en:bubblegum-ball - percent_min: 0 - percent_max: 5
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. Gum Base -> en:gum-base - percent_min: 0 - percent_max: 2.5
      3. Glucose S Wax -> en:glucose-s-wax - percent_min: 0 - percent_max: 1.66666666666667
      4. Shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.25
    13. Beetroot Red -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    15. Curcumin -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5
      1. Gum Arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    17. Glazing Agents -> en:glazing-agent - percent_min: 0 - percent_max: 4.86666666666667
      1. Carnauba p -> en:carnauba-p - percent_min: 0 - percent_max: 4.86666666666667
    18. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.5625
    19. Colours -> en:colour - percent_min: 0 - percent_max: 0
    20. VARNING -> en:varning - percent_min: 0 - percent_max: 0
      1. Not suitable for small childron -> en:not-suitable-for-small-childron - percent_min: 0 - percent_max: 0

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 669 kj
    (160 kcal)
    Fat 5.8 g
    Saturated fat 3.4 g
    Carbohydrates 24 g
    Sugars 22 g
    Fiber ?
    Proteins 2.6 g
    Salt 0.17 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.333 %

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by averment.
Product page also edited by kiliweb, roboto-app, swipe-studio, yuka.sY2b0xO6T85zoF3NwEKvll1GDujCoiDYNwbuoEmTlompMae2ZYFZ7LfZNqg.

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