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Mini Scotch Egg - Squeaky Bean - 210 g

Mini Scotch Egg - Squeaky Bean - 210 g

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Barcode: 5010292965821 (EAN / EAN-13)

Quantity: 210 g

Packaging: Plastic, Film, Tray

Brands: Squeaky Bean

Categories: Snacks, Salty snacks, Farming products, Eggs, Refrigerated foods, Scotch eggs, Seasoned wheat and pea protein with a pea protein-based filling coated in breadcrumbs, Vegan scotch egg

Labels, certifications, awards: Vegetarian, Vegan

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

104 ingredients

Vegan Pork Style Pieces (40%) (Water, Vegetable Protein (WHEAT, Pea), Textured Pea Protein, WHEAT Gluten, Sunflower Oil, Seasoning (Sugar, Maize Starch, Black Pepper, White Pepper, Nutmeg, Cayenne Pepper, Salt, Chilli, Cumin, Garlic Powder, Oregano, Sage, Marjoram, Yeast Extract, Potato Maltodextrin, Sunflower Seed Oil, Onion Powder, Rice Flour, Parsley, Caramelised Sugar, Paprika Spice Extract, Rosemary), Potato Protein, Pea Protein Isolate, Preservatives: Potassium Lactate, Potassium Acetate; Stabilisers: Agar, Calcium Lactate; Salt, Dextrose, Citrus Fibre, Natural Flavouring, Maltodextrin, Acidity Regulator: Lactic Acid, Ground Nutmeg, Smoked Yeast, Mushroom Powder), Rapeseed Oil, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Onion, Crackd® The No-Egg Egg (Water, Pea Protein, Thickener: Methyl Cellulose, Gelling Agent: Gellan Gum, Firming Agent: Calcium Lactate, Nutritional Yeast (Dried Inactive Yeast, Vitamin B12), Flavouring, Black Salt, Acid: Lactic Acid, Acidity Regulator: Potassium Bitartrate, Colour: Beta Carotene, Vitamin (D &B12), Stabilisers: Guar Gum, Cellulose Gum, Dextrose), Stabiliser: Methyl Cellulose, Cornflour, Cider Vinegar, Wheat Starch, Sage, Sugar, Wheat Gluten, Pea Protein, Thickener: Pectin, Salt, Yeast, Dextrose, Citrus Fibre, Concentrated Lemon Juice, Garlic Puree, Mustard Flour, Paprika, Turmeric.

Allergens: Gluten, Mustard

Traces: Eggs, Milk

Food processing

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

Additive: E160a - Carotene

Additive: E170 - Calcium carbonates

Additive: E326 - Potassium lactate

Additive: E327 - Calcium lactate

Additive: E406 - Agar

Additive: E412 - Guar gum

Additive: E418 - Gellan gum

Additive: E440 - Pectins

Additive: E461 - Methyl cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Firming agent

Ingredient: Flavouring

Ingredient: Gelling agent

Ingredient: Glucose

Ingredient: Gluten

Ingredient: Maltodextrin

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E170 - Calcium carbonates

Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
Source: Wikipedia

E170i - Calcium carbonate

E261 - Potassium acetate

Potassium acetate: Potassium acetate -KCH3COO- is the potassium salt of acetic acid.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E326 - Potassium lactate

Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
Source: Wikipedia

E327 - Calcium lactate

Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
Source: Wikipedia

E336 - Potassium tartrates

Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
Source: Wikipedia

E336i - Monopotassium tartrate

Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
Source: Wikipedia

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
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.

E418 - Gellan gum

Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
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.

E461 - Methyl cellulose

Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
Source: Wikipedia

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160ai

Vegan
No non-vegan ingredients

Unrecognized ingredients: Paprika-spice-extract, Iron, Thiamin, Crackd-the-no-egg-egg, Dried-inactive-yeast, Vitamin b12, D-b12, Mustard
Some ingredients could not be recognized.
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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.

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Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: Paprika-spice-extract, Iron, Thiamin, Crackd-the-no-egg-egg, Dried-inactive-yeast, Vitamin b12, D-b12, Mustard
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.

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!
: Pork Style Pieces 40% (Water, Vegetable Protein (_WHEAT_, Pea), Textured Pea Protein, _WHEAT_ Gluten, Sunflower Oil, Seasoning (Sugar, Maize Starch, Black Pepper, White Pepper, Nutmeg, Cayenne Pepper, Salt, Chilli, Cumin, Garlic, Oregano, Sage, Marjoram, Yeast Extract, Potato Maltodextrin, Sunflower Seed Oil, Onion, Rice Flour, Parsley, Caramelised Sugar, Paprika Spice Extract, Rosemary), Potato Protein, Pea Protein Isolate, Preservatives (Potassium Lactate), Potassium Acetate, Stabilisers (Agar), Calcium Lactate, Salt, Dextrose, Citrus Fibre, Natural Flavouring, Maltodextrin, Acidity Regulator (Lactic Acid), Nutmeg, Yeast, Mushroom Powder), Rapeseed Oil, Fortified _Wheat_ Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Onion, Crackd® The No-Egg Egg (Water, Pea Protein, Thickener (Methyl Cellulose), Gelling Agent (Gellan Gum), Firming Agent (Calcium Lactate), Nutritional Yeast (Dried Inactive Yeast, Vitamin B12), Flavouring, Black Salt, Acid (Lactic Acid), Acidity Regulator (Potassium Bitartrate), Colour (Beta Carotene), Vitamin (D &B12), Stabilisers (Guar Gum), Cellulose Gum, Dextrose), Stabiliser (Methyl Cellulose), Cornflour, Cider Vinegar, _Wheat_ Starch, Sage, Sugar, _Wheat_ Gluten, Pea Protein, Thickener (Pectin), Salt, Yeast, Dextrose, Citrus Fibre, Concentrated Lemon Juice, Garlic Puree, _Mustard_, Paprika, Turmeric
Pork Style Pieces -> en:pork-style-pieces - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 40 - percent: 40 - percent_max: 40

Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.9047619047619 - percent_max: 40

Vegetable Protein -> en:plant-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

_WHEAT_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 20

Pea -> en:pea - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

Textured Pea Protein -> en:textured-pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.3333333333333

_WHEAT_ Gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 8

Seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.4

Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 3.4

Black Pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 2.22222222222222

White Pepper -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 1.66666666666667

Nutmeg -> en:nutmeg - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 1.33333333333333

Cayenne Pepper -> en:cayenne-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11088 - percent_min: 0 - percent_max: 1.11111111111111

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.952380952380952

Chilli -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0.833333333333333

Cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.740740740740741

Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.666666666666667

Oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.606060606060606

Sage -> en:sage - vegan: yes - vegetarian: yes - ciqual_food_code: 11069 - percent_min: 0 - percent_max: 0.555555555555556

Marjoram -> en:marjoram - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.512820512820513

Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.512820512820513

Potato Maltodextrin -> en:potato-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.444444444444444

Sunflower Seed Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.416666666666667

Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.416666666666667

Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 0.416666666666667

Parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.416666666666667

Caramelised Sugar -> en:caramelised-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.333333333333333

Paprika Spice Extract -> en:paprika-spice-extract - percent_min: 0 - percent_max: 0.317460317460317

Rosemary -> en:rosemary - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.317460317460317

Potato Protein -> en:potato-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.71428571428571

Pea Protein Isolate -> en:pea-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Preservatives -> en:preservative - percent_min: 0 - percent_max: 4.44444444444444

Potassium Lactate -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.44444444444444

Potassium Acetate -> en:e261 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

Stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 3.63636363636364

Agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 3.63636363636364

Calcium Lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.38

Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.38

Citrus Fibre -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.38

Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.38

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Nutmeg -> en:nutmeg - vegan: yes - vegetarian: yes - ciqual_food_code: 11048 - percent_min: 0 - percent_max: 1.38

Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Mushroom Powder -> en:mushroom-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 1.38

Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.60869565217391 - percent_max: 40

Fortified _Wheat_ Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.909090909090909 - percent_max: 33.3333333333333

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.181818181818182 - percent_max: 33.3333333333333

Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

Iron -> en:iron - percent_min: 0 - percent_max: 11.1111111111111

Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

Thiamin -> en:thiamin - percent_min: 0 - percent_max: 6.66666666666667

Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 19.1304347826087

Crackd® The No-Egg Egg -> en:crackd-the-no-egg-egg - percent_min: 0 - percent_max: 14.3478260869565

Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 14.3478260869565

Pea Protein -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.17391304347826

Thickener -> en:thickener - percent_min: 0 - percent_max: 4.78260869565217

Methyl Cellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.78260869565217

Gelling Agent -> en:gelling-agent - percent_min: 0 - percent_max: 3.58695652173913

Gellan Gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.58695652173913

Firming Agent -> en:firming-agent - percent_min: 0 - percent_max: 2.8695652173913

Calcium Lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8695652173913

Nutritional Yeast -> en:nutritional-yeast - vegan: yes - vegetarian: yes - ciqual_food_code: 11009 - percent_min: 0 - percent_max: 2.39130434782609

Dried Inactive Yeast -> en:dried-inactive-yeast - percent_min: 0 - percent_max: 2.39130434782609

Vitamin B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 1.19565217391304

Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.04968944099379

Black Salt -> en:black-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.38

Acid -> en:acid - percent_min: 0 - percent_max: 1.38

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.38

Potassium Bitartrate -> en:e336i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Colour -> en:colour - percent_min: 0 - percent_max: 1.38

Beta Carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.38

Vitamin -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19565217391304

D &B12 -> en:d-b12 - percent_min: 0 - percent_max: 1.19565217391304

Stabilisers -> en:stabiliser - percent_min: 0 - percent_max: 1.10367892976589

Guar Gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.10367892976589

Cellulose Gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.02484472049689

Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.956521739130435

Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 11.4782608695652

Methyl Cellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4782608695652

Cornflour -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 9.56521739130435

Cider Vinegar -> en:cider-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 8.19875776397516

_Wheat_ Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.17391304347826

Sage -> en:sage - vegan: yes - vegetarian: yes - ciqual_food_code: 11069 - percent_min: 0 - percent_max: 6.3768115942029

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.4

_Wheat_ Gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4

Pea Protein -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4

Thickener -> en:thickener - percent_min: 0 - percent_max: 3.4

Pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.38

Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.38

Citrus Fibre -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38

Concentrated Lemon Juice -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 1.38

Garlic Puree -> en:garlic-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.38

_Mustard_ -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 1.38

Paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.38

Turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 1.38

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 31
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 11.7, rounded value: 11.7)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 31.4624721156256, rounded value: 31.5)

Negative points: 8

Energy: 2 / 10 (value: 870, rounded value: 870)

Sugars: 0 / 10 (value: 3.4, rounded value: 3.4)

Saturated fat: 0 / 10 (value: 1, rounded value: 1)

Sodium: 6 / 10 (value: 552, rounded value: 552)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (8 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (9.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.4%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.38%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Scotch eggs
Energy	870 kj (208 kcal)	-12%
Fat	9.2 g	-38%
Saturated fat	1 g	-76%
Carbohydrates	18.1 g	+34%
Sugars	3.4 g	+401%
Fiber	?
Proteins	11.7 g	+3%
Salt	1.38 g	+81%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	31.462 %

Environment

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 50/100)

Category: Egg, raw

PEF environmental score: 0.55 (the lower the score, the lower the impact)
including impact on climate change: 3.19 kg CO2 eq/kg of product

Stage	Impact
Agriculture	94.2 %
Processing	0.0 %
Packaging	2.3 %
Transportation	2.5 %
Distribution	0.4 %
Consumption	0.6 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a medium impact

Malus: -11

Shape	Material	Recycling	Impact
Film	Plastic		High
Tray	Unknown		High

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 34/100)
Product: Mini Scotch Egg - Squeaky Bean - 210 g

Life cycle analysis score: 50
Sum of bonuses and maluses: -16

Final score: 34/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.7 km in a petrol car

319 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Egg, raw (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	88.0 %
Processing	0.0 %
Packaging	3.9 %
Transportation	5.3 %
Distribution	0.3 %
Consumption	2.5 %

Packaging

Packaging with a medium impact

Packaging parts

Film (Plastic)
Tray

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Category, labels, ingredients, allergens, nutritional information, photos etc.

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Complete or correct product information

Data sources

Product added on June 12, 2021, 1:41:26 PM CEST by kiliweb
Last edit of product page on February 11, 2022, 2:01:36 PM CET by packbot.
Product page also edited by noii, openfoodfacts-contributors, roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlmJ-d4XA_DnVbkPTtUTUye7ScKfJQ_1WubXHM6s.

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Mini Scotch Egg - Squeaky Bean - 210 g