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Apple Crumb Coffee Cake - The Bakery

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Barcode: 0078742052953 (EAN / EAN-13) 078742052953 (UPC / UPC-A)

Brands: The Bakery

Brand owner: Wal-Mart Stores, Inc.

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes

Countries where sold: United States

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Health

Ingredients

101 ingredients

Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, margarine (palm oil, water, soybean oil, sugar, soy lecithin, mono - and diglycerides, potassium sorbate preservative, citric acid preservative, artificial flavor, beta-carotene color, vitamin a palmitate), sugar, wheat flour, apples, margarine (soybean and palm oil, water, salt, mono - and diglycerides, soy lecithin, sodium benzoate preservative, artificial flavor, vitamin a palmitate, beta-carotene color), palm oil and fractionated palm oil, high fructose corn syrup, dextrose, contains less than 2% of each of the following: yeast, milk, neufchatel cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), cinnamon, whey, salt, egg yolks, food starch - modified, defatted soy flour, skim milk, distilled monoglycerides, dextrin, egg whites, degerminated yellow corn flour, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), calcium sulfate, maltodextrin, potassium sorbate preservative, milk protein concentrate, corn syrup, sodium carboxymethylcellulose, cellulose gel, citric acid preservative, sodium stearoyl lactylate, natural and artificial flavors, xanthan gum, ammonium sulfate, soybean oil, cheese culture, sherry wine, propylene glycol, sodium benzoate preservative, enzymes, spices, carob bean gum, lemon juice concentrate, lactic acid, turmeric oleoresin color, mono - and diglycerides, soy lecithin, canola oil, beta-apo-8'-carotenal color, invert sugar, paprika oleoresin color, glyceryl monooleate, polysorbate 60, caramel color, vinegar, corn oil, ethyl alcohol, ascorbic acid preservative, gum tragacanth, guar gum.

Allergens: Apple, Eggs, Gluten, Milk, Soybeans

Food processing

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

Additive: E1400 - Dextrin

Additive: E150c - Ammonia caramel

Additive: E322 - Lecithins

Additive: E410 - Locust bean gum

Additive: E412 - Guar gum

Additive: E413 - Tragacanth

Additive: E415 - Xanthan gum

Additive: E435 - Polyoxyethylene sorbitan monostearate

Additive: E450 - Diphosphates

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: High fructose corn syrup

Ingredient: Invert sugar

Ingredient: Maltodextrin

Ingredient: Milk proteins

Ingredient: Whey
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

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

E150c - Ammonia caramel

E1510 - Ethanol

Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
Source: Wikipedia

E1520 - Propylene Glycol

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

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.

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341i - Monocalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
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.

E413 - Tragacanth

Tragacanth: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha. Some of these species are known collectively under the common names "goat's thorn" and "locoweed". The gum is sometimes called Shiraz gum, shiraz, gum elect or gum dragon. The name derives from the Greek words tragos -meaning "goat"- and akantha -"thorn"-. Iran is the biggest producer of this gum. Gum tragacanth is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides obtained from sap that is drained from the root of the plant and dried. The gum seeps from the plant in twisted ribbons or flakes that can be powdered. It absorbs water to become a gel, which can be stirred into a paste. The major fractions are known as tragacanthin, highly water soluble as a mucilaginous colloid, and the chemically related bassorin, which is far less soluble but swells in water to form a gel. The gum is used in vegetable-tanned leatherworking as an edge slicking and burnishing compound, and is occasionally used as a stiffener in textiles. The gum has been used historically as a herbal remedy for such conditions as cough and diarrhea. As a mucilage or paste, it has been used as a topical treatment for burns. It is used in pharmaceuticals and foods as an emulsifier, thickener, stabilizer, and texturant additive -E number E413-. It is the traditional binder used in the making of artists' pastels, as it does not adhere to itself the same way other gums -such as gum arabic- do when dry. Gum tragacanth is also used to make a paste used in floral sugarcraft to create lifelike flowers on wires used as decorations for cakes, which air-dries brittle and can take colorings. It enables users to get a very fine, delicate finish to their work. It has traditionally been used as an adhesive in the cigar-rolling process used to secure the cap or "flag" leaf to the finished cigar body.Gum tragacanth is less common in products than other, usually cheaper, gums, such as gum arabic or guar gum. Different gums tend to be interchangeable across many uses, and production of tragacanth is far outpaced by these for reasons of economy, trade, agriculture and history, while tragacanth is mostly produced in traditional locations. However, gums are used in varied circumstances and there are many situations where tragacanth is considered superior. Common substitutions are methyl cellulose, sometimes marketed as "substitute gum tragacanth" in the food industry, and gum karaya. Gum karaya, also called "Indian tragacanth" or simply "tragacanth", might be fully or partially substituted for what appears to be genuine tragacanth. Gum tragacanth is also used in incense-making as a binder to hold all the powdered herbs together. Its water solubility is ideal for ease of working and an even spread, and it is one of the stronger gums for holding particles in suspension. Only half as much is needed, compared to gum arabic or something similar.In Saudi Arabia, a mixture of hydrated Tragacanth and ground dried Ziziphus spina-christi is used as a natural hair shampoo that is believed to promote hair growth.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E435 - Polyoxyethylene sorbitan monostearate

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.

E450i - Disodium diphosphate

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

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.

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

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.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

E517 - Ammonium sulphate

Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil, Palm oil, Palm oil, Fractionated palm oil

Non-vegan
Non-vegan ingredients: Milk, Pasteurized milk and cream, Whey, Egg yolk, Skimmed milk, Egg white, Milk protein concentrate
Some ingredients could not be recognized.
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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.

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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Margarine, Potassium-sorbate-preservative, Citric-acid-preservative, Beta-carotene-color, Margarine, Sodium-benzoate-preservative, Beta-carotene-color, Contains-less-than-2-of-each-of-the-following, Neufchatel-cheese, Distilled-monoglycerides, Degerminated-yellow-corn-flour, Potassium-sorbate-preservative, Cellulose-gel, Citric-acid-preservative, Sodium-benzoate-preservative, Turmeric-oleoresin-color, Beta-apo-8-carotenal-color, Invert sugar, Paprika-oleoresin-color, Ascorbic-acid-preservative, Gum-tragacanth
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!
: flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, margarine (palm oil, water, soybean oil, sugar, soy lecithin, mono- and diglycerides, potassium sorbate preservative, citric acid preservative, artificial flavor, beta-carotene color, vitamin a palmitate), sugar, wheat flour, apples, margarine (soybean, palm oil, water, salt, mono- and diglycerides, soy lecithin, sodium benzoate preservative, artificial flavor, vitamin a palmitate, beta-carotene color), palm oil, fractionated palm oil, high fructose corn syrup, dextrose, contains less than 2% of each of the following (yeast), milk, neufchatel cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), cinnamon, whey, salt, egg yolks, food starch-modified, soy flour, skim milk, distilled monoglycerides, dextrin, egg whites, degerminated yellow corn flour, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), calcium sulfate, maltodextrin, potassium sorbate preservative, milk protein concentrate, corn syrup, sodium carboxymethylcellulose, cellulose gel, citric acid preservative, sodium stearoyl lactylate, natural and artificial flavors, xanthan gum, ammonium sulfate, soybean oil, cheese culture, sherry wine, propylene glycol, sodium benzoate preservative, enzymes, spices, carob bean gum, lemon juice concentrate, lactic acid, turmeric oleoresin color, mono- and diglycerides, soy lecithin, canola oil, beta-apo-8'-carotenal color, invert sugar, paprika oleoresin color, glyceryl monooleate, polysorbate 60, caramel color, vinegar, corn oil, ethyl alcohol, ascorbic acid preservative, gum tragacanth, guar gum
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malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

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palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 12.5

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egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.9425

degerminated yellow corn flour -> en:degerminated-yellow-corn-flour - percent_min: 0 - percent_max: 0.9425

baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 0.9425

sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.47125

cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.314166666666667

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.235625

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

potassium sorbate preservative -> en:potassium-sorbate-preservative - percent_min: 0 - percent_max: 0.9425

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.9425

sodium carboxymethylcellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

cellulose gel -> en:cellulose-gel - percent_min: 0 - percent_max: 0.9425

citric acid preservative -> en:citric-acid-preservative - percent_min: 0 - percent_max: 0.9425

sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.9425

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9425

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.9425

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

sherry wine -> en:sherry - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0.9425

propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

sodium benzoate preservative -> en:sodium-benzoate-preservative - percent_min: 0 - percent_max: 0.9425

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9425

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.9425

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

turmeric oleoresin color -> en:turmeric-oleoresin-color - percent_min: 0 - percent_max: 0.9425

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.9425

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.9425

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.9425

beta-apo-8'-carotenal color -> en:beta-apo-8-carotenal-color - percent_min: 0 - percent_max: 0.9425

invert sugar -> en:invert-sugar - percent_min: 0 - percent_max: 0.9425

paprika oleoresin color -> en:paprika-oleoresin-color - percent_min: 0 - percent_max: 0.9425

glyceryl monooleate -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.9425

polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9425

caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.9425

corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 0.9425

ethyl alcohol -> en:e1510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

ascorbic acid preservative -> en:ascorbic-acid-preservative - percent_min: 0 - percent_max: 0.9425

gum tragacanth -> en:gum-tragacanth - percent_min: 0 - percent_max: 0.9425

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9425

Nutrition

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: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 3 / 5 (value: 5.66, rounded value: 5.66)

Fiber: 1 / 5 (value: 1.9, rounded value: 1.9)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.92260742187572, rounded value: 1.9)

Negative points: 23

Energy: 5 / 10 (value: 1816, rounded value: 1816)

Sugars: 5 / 10 (value: 22.64, rounded value: 22.64)

Saturated fat: 9 / 10 (value: 9.43, rounded value: 9.4)

Sodium: 4 / 10 (value: 377, rounded value: 377)

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

Nutritional score: (23 - 1)

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

Nutrient levels
- Fat in high quantity (22.6%)
  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 high quantity (9.43%)
  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 high quantity (22.6%)
  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 (0.943%)
  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	As sold per serving (0.125 COFFEE CAKE (53 g))	Compared to: Cakes
Energy	1,816 kj (434 kcal)	962 kj (230 kcal)	+14%
Fat	22.64 g	12 g	+56%
Saturated fat	9.43 g	5 g	+67%
Trans fat	0 g	0 g
Cholesterol	19 mg	10.1 mg	-18%
Salt	0.942 g	0.5 g	+6%
Carbohydrates	50.94 g	27 g	-12%
Fiber	1.9 g	1.01 g	+17%
Sugars	22.64 g	12 g	-30%
Proteins	5.66 g	3 g	+29%
Vitamin A	226.5 µg	120 µg	+588%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	38 mg	20.1 mg	-22%
Iron	1.36 mg	0.721 mg	-20%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.923 %	1.923 %

Serving size: 0.125 COFFEE CAKE (53 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

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

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on March 10, 2017, 9:17:57 AM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 1:08:00 AM CEST by org-database-usda.

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Apple Crumb Coffee Cake - The Bakery