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Plant Based Quarter Pounder Burgers - Moving Mountains - 227g

Plant Based Quarter Pounder Burgers - Moving Mountains - 227g

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Barcode: 5060728270173 (EAN / EAN-13)

Common name: Frozen plant-based quarter pounders made from pea and soya protein

Quantity: 227g

Packaging: Container

Brands: Moving Mountains

Categories: Plant-based foods and beverages, Plant-based foods, Meat alternatives, Meat analogues, Vegetarian patties

Labels, certifications, awards: Vegetarian, Source of proteins, Vegan, FSC, FSC Mix, High proteins, The Vegan Society
FSC The Vegan Society

Manufacturing or processing places: Grande-Bretagne

Traceability code: FSC-C014461

Stores: Coop, Ocado

Countries where sold: Switzerland, United Kingdom

Matching with your preferences

Health

Nutrition

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    Nutri-Score D

    Poor nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 19/55

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      Calories

      3/10 points (1119kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      0/15 points (1.9g)

      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.

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      Salt

      6/20 points (1.3g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 4/10

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      Fiber

      3/5 points (5.6g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 44

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

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

      Nutritional score: 15 (19 - 4)

      Nutri-Score: D

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (113g)
    Compared to: Vegetarian patties
    Energy 1,119 kj
    (242 kcal)
    1,260 kj
    (273 kcal)
    +31%
    Fat 17.6 g 19.9 g +68%
    Saturated fat 15.7 g 17.7 g +637%
    Carbohydrates 16.9 g 19.1 g +23%
    Sugars 1.9 g 2.15 g -6%
    Fiber 5.6 g 6.33 g +16%
    Proteins 18.6 g 21 g +77%
    Salt 1.3 g 1.47 g +30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 44.8 % 44.8 %
Serving size: 113g

Ingredients

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    26 ingredients


    Water, vegetables (oyster mushrooms, mushrooms, onion), vegetable oil (coconut), vegetable protein (5.9% Soya protein, 2.1% Soya protein isolate, 1.4% pea protein isolate), Wheat gluten, natural flavouring, starch (Wheat), Oat fibre, thickener (methyl cellulose), Barley malt extract, vinegar, colour (beetroot red), salt, preservative (lactic acid), vitamin B12.
    Allergens: Gluten, Soybeans
    Traces: Nuts, Peanuts

Food processing

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    Ultra processed foods


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

    • Additive: E162 - Beetroot red
    • Additive: E461 - Methyl cellulose
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gluten
    • Ingredient: Thickener

    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

  • 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
  • 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
  • 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

Ingredients analysis

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    Vegan


    No non-vegan ingredients

    Unrecognized ingredients: Vitamin b12
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    Vegetarian


    No non-vegetarian ingredients detected

    Unrecognized ingredients: Vitamin b12
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


    : Water, vegetables (oyster mushrooms, mushrooms, onion), vegetable oil (coconut), vegetable protein (_Soya_ protein 5.9%, _Soya_ protein isolate 2.1%, pea protein isolate 1.4%), _Wheat_ gluten, natural flavouring, starch (_Wheat_), _Oat_ fibre, thickener (methyl cellulose), _Barley_ malt extract, vinegar, colour (beetroot red), salt, preservative (lactic acid), vitamin B12
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9.4 - percent_max: 71.8
    2. vegetables -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 9.4 - percent_max: 40.6
      1. oyster mushrooms -> en:oyster-mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20114 - percent_min: 3.13333333333333 - percent_max: 40.6
      2. mushrooms -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 20.3
      3. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 13.5333333333333
    3. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 9.4 - percent_max: 30.2
      1. coconut -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 9.4 - percent_max: 30.2
    4. vegetable protein -> en:plant-protein - vegan: yes - vegetarian: yes - percent_min: 9.4 - percent_max: 9.4
      1. _Soya_ protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 5.9 - percent: 5.9 - percent_max: 5.9
      2. _Soya_ protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 2.1 - percent: 2.1 - percent_max: 2.1
      3. pea protein isolate -> en:pea-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
    5. _Wheat_ gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.4
    6. natural flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
      1. _Wheat_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
    8. _Oat_ fibre -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. thickener -> en:thickener - percent_min: 0 - percent_max: 5
      1. methyl cellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. _Barley_ malt extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5
    12. colour -> en:colour - percent_min: 0 - percent_max: 5
      1. beetroot red -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
    14. preservative -> en:preservative - percent_min: 0 - percent_max: 1.3
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    15. vitamin B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 1.3

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by itsjustruby.
Product page also edited by alia, kiliweb, okwithmydecay, packbot, roboto-app, yuka.Fq9lIt6yQNAdLN_A74ZkxTXjGcS_U8J-MkwBog, yuka.sY2b0xO6T85zoF3NwEKvlmpYA4fQjCjBZi3gmEa61-qNFbHPMdtv77bbCKs.

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