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Wild blueberry muffin - Otis Spunkmeyer - 2.25 oz (64 g)

Wild blueberry muffin - Otis Spunkmeyer - 2.25 oz (64 g)

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Barcode: 0091752090005 (EAN / EAN-13) 091752090005 (UPC / UPC-A)

Quantity: 2.25 oz (64 g)

Packaging: Plastic, Bag

Brands: Otis Spunkmeyer

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Muffins, Pastries, Fruit muffins, Blueberry muffins

Countries where sold: France, United States

Matching with your preferences

Health

Ingredients

30 ingredients

SUGAR, ENRICHED BLEACHED FLOUR (BLEACHED FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BLUEBERRIES, SOYBEAN OIL, EGGS, WATER. CONTAINS 2% OR LESS OF THE FOLLOWING: FOOD STARCH - MODIFIED, SOY FLOUR, WHEAT PROTEIN ISOLATE, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, PROPYLENE GLYCOL MONOSTEARATE, MONO - AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, POTASSIUM SORBATE AS A PRESERVATIVE, NATURAL AND ARTIFICIAL FLAVORS, XANTHAN GUM, CALCIUM SULFATE, LECITHIN. CONTAINS: WHEAT, SOYBEANS AND EGGS.

Allergens: Eggs, Gluten, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E415 - Xanthan gum

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Flavouring
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

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

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.

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.

E541 - Sodium aluminium phosphate

Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471, E481

Non-vegan
Non-vegan ingredients: Egg
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-the-following, Propylene-glycol-monostearate, Potassium-sorbate-as-a-preservative
Some ingredients could not be recognized.
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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!
en: SUGAR, FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BLUEBERRIES, SOYBEAN OIL, EGGS, WATER, CONTAINS 2% and LESS OF THE FOLLOWING (FOOD STARCH-MODIFIED), SOY FLOUR, WHEAT PROTEIN ISOLATE, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, PROPYLENE GLYCOL MONOSTEARATE, mono- and DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, POTASSIUM SORBATE AS A PRESERVATIVE, NATURAL and ARTIFICIAL FLAVORS, XANTHAN GUM, CALCIUM SULFATE, LECITHIN
SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.26315789473684 - percent_max: 100

FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

MALTED BARLEY FLOUR -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 25

NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 12.5

THIAMIN MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10

RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714

BLUEBERRIES -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent_min: 0 - percent_max: 33.3333333333333

SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25

EGGS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 20

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

CONTAINS 2% and LESS OF THE FOLLOWING -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 14.2857142857143

FOOD STARCH-MODIFIED -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 14.2857142857143

SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 12.5

WHEAT PROTEIN ISOLATE -> en:wheat-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 10

SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

MONOCALCIUM PHOSPHATE -> en:e341i - 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: 1.0546875

PROPYLENE GLYCOL MONOSTEARATE -> en:propylene-glycol-monostearate - percent_min: 0 - percent_max: 1.0546875

mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0546875

SODIUM STEAROYL LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0546875

POTASSIUM SORBATE AS A PRESERVATIVE -> en:potassium-sorbate-as-a-preservative - percent_min: 0 - percent_max: 1.0546875

NATURAL and ARTIFICIAL FLAVORS -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0546875

XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0546875

CALCIUM SULFATE -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0546875

LECITHIN -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0546875

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 11
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 2 / 5 (value: 4.6875, rounded value: 4.69)

Fiber: 1 / 5 (value: 1.5625, rounded value: 1.56)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 11.8421052631579, rounded value: 11.8)

Negative points: 18

Energy: 4 / 10 (value: 1504, rounded value: 1504)

Sugars: 7 / 10 (value: 31.25, rounded value: 31.25)

Saturated fat: 3 / 10 (value: 3.125, rounded value: 3.1)

Sodium: 4 / 10 (value: 421.875, rounded value: 421.9)

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

Nutritional score: (18 - 1)

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

Nutrient levels
- Fat in moderate quantity (15.6%)
  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 moderate quantity (3.12%)
  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 (31.2%)
  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 (1.05%)
  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 (2.25 oz (64 g))	Compared to: Blueberry muffins
Energy	1,504 kj (359 kcal)	963 kj (230 kcal)	+7%
Energy from fat	335 kj (80 kcal)	214 kj (51 kcal)
Fat	15.625 g	10 g	+3%
Saturated fat	3.125 g	2 g	+11%
Trans fat	0 g	0 g
Cholesterol	30 mg	19.2 mg	-34%
Salt	1.055 g	0.675 g	+29%
Carbohydrates	53.125 g	34 g	+10%
Fiber	1.562 g	1 g	-10%
Sugars	31.25 g	20 g	+35%
Proteins	4.688 g	3 g	-10%
Vitamin A	0 µg (0 % DV)	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg (0 % DV)	0 mg	-100%
Calcium	40 mg (4 % DV)	25.6 mg	-10%
Iron	1.08 mg (6 % DV)	0.691 mg	-29%
Potassium	105 mg	67.2 mg	-37%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	11.842 %	11.842 %

Serving size: 2.25 oz (64 g)

Environment

Eco-Score C - Moderate 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: B (Score: 68/100)

Category: Muffin, with blueberry or chocolate

PEF environmental score: 0.36 (the lower the score, the lower the impact)
including impact on climate change: 4.24 kg CO2 eq/kg of product

Stage	Impact
Agriculture	53.0 %
Processing	36.9 %
Packaging	5.3 %
Transportation	3.5 %
Distribution	1.4 %
Consumption	0.0 %

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: -10

Shape	Material	Recycling	Impact
Bag	Plastic		High

Eco-Score for this product

Impact for this product: C (Score: 53/100)
Product: Wild blueberry muffin - Otis Spunkmeyer - 2.25 oz (64 g)

Life cycle analysis score: 68
Sum of bonuses and maluses: -15

Final score: 53/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.2 km in a petrol car

424 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Muffin, with blueberry or chocolate (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	37.4 %
Processing	51.9 %
Packaging	6.8 %
Transportation	3.4 %
Distribution	0.5 %
Consumption	0.0 %

Packaging

Packaging with a medium impact

Packaging parts

Bag (Plastic)

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 July 18, 2013, 6:36:40 PM CEST by stephane
Last edit of product page on January 15, 2024, 5:40:39 PM CET by jonchui.
Product page also edited by bori, kiliweb, openfoodfacts-contributors, packbot, tacite, teolemon, upcbot, yuka.UTV0Wk5wWStuK2N2Z01JYStTM0svY3B3eUtXeFl6UG9GdlVlSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhdtY8OPuzH8Fhn5l3ax9_eyD8X1c4wr34LaHKs, yuka.sY2b0xO6T85zoF3NwEKvlnUYC-TxgS7PNUL5xFSu78aBCabJbNhV7I7ENag, yukafix.

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Wild blueberry muffin - Otis Spunkmeyer - 2.25 oz (64 g)