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Habanero cheddar popcorn - popping popcorn - 9.5 oz
Habanero cheddar popcorn - popping popcorn - 9.5 oz
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Barcode: 0683184000730 (EAN / EAN-13) 683184000730 (UPC / UPC-A)
Quantity: 9.5 oz
Brands: popping popcorn
Countries where sold: United States
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Health
Ingredients
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46 ingredients
POPCORN, PAN RELEASE (CORN OIL, LECITHIN, ARTIFICIAL BUTTER FLAVOR AND BETA CAROTENE (ADDED FOR COLOR)), HABANERO CHEDDAR SEASONING (MALTODEXTRIN, SALT, CHEDDAR & ROMANO CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURES, ENZYMES), WHEY, CITRIC ACID, SUGAR, DEXTROSE, ONION POWDER, NATURAL FLAVORS, SPICE & SPICE EXTRACTIVES INCLUDING HABANERO PEPPER, GARLIC POWDER, MONOSODIUM GLUTAMATE (MSG), BUTTERMILK, PALM OIL, BUTTER (CREAM), SOYBEAN OIL, DISODIUM INOSINATE AND DISODIUM GUANYLATE, RED 40 LAKE, ANNATTO, EXTRACTIVES OF PAPRIKA, LACTIC ACID, NATURAL VITAMIN E ADDED TO PRESERVE FRESHNESS) CONTAINS: MILK, SOY POPPIN POPCORN HOLLAND, MI 49423 MANUFACTURED IN A FACILITY THAT ALSO PROCESSES: EGG, WHEAT, PEANUTS, ALMOND, CASHEW, WALNUT, PECAN, MACADAMIA NUTSAllergens: Eggs, Gluten, Milk, 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: E129 - Allura red
- Additive: E160a - Carotene
- Additive: E160b - Annatto
- Additive: E322 - Lecithins
- Additive: E621 - Monosodium glutamate
- Additive: E627 - Disodium guanylate
- Additive: E631 - Disodium inosinate
- Ingredient: Colour
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Glucose
- Ingredient: Maltodextrin
- 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.
Additives
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E129 - Allura red
Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.Source: Wikipedia
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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
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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
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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
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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.
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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.
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E330 - Citric acid
Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.
It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.
Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.
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E621 - Monosodium glutamate
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia
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E627 - Disodium guanylate
Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.Source: Wikipedia
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E631 - Disodium inosinate
Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.Source: Wikipedia
Ingredients analysis
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Palm oil
Ingredients that contain palm oil: Palm oil
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Non-vegan
Non-vegan ingredients: Cheddar, Romano cheese, Pasteurised milk, Whey, Buttermilk, Butter, CreamSome 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!
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Vegetarian status unknown
Unrecognized ingredients: Pan-release, Artificial-butter-flavor-and-beta-carotene, Habanero-cheddar-seasoning, Spice-and-spice-extractives-including-habanero-pepper, Natural-vitamin-e-added-to-preserve-freshness, Poppin-popcorn-holland, Mi-49423-manufactured-in-a-facility-that-also-processesSome 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!
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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!
: POPCORN, PAN RELEASE (CORN OIL, LECITHIN, ARTIFICIAL BUTTER FLAVOR and BETA CAROTENE (ADDED FOR COLOR)), HABANERO CHEDDAR SEASONING (MALTODEXTRIN, SALT, CHEDDAR, ROMANO CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURES, ENZYMES), WHEY, CITRIC ACID, SUGAR, DEXTROSE, ONION, NATURAL FLAVORS, SPICE and SPICE EXTRACTIVES INCLUDING HABANERO PEPPER, GARLIC, MONOSODIUM GLUTAMATE (MSG), BUTTERMILK, PALM OIL, BUTTER (CREAM), SOYBEAN OIL, DISODIUM INOSINATE, DISODIUM GUANYLATE, RED 40 LAKE, ANNATTO, PAPRIKA, LACTIC ACID, NATURAL VITAMIN E ADDED TO PRESERVE FRESHNESS), POPPIN POPCORN HOLLAND, MI 49423 MANUFACTURED IN A FACILITY THAT ALSO PROCESSES, WHEAT, PEANUTS, ALMOND, CASHEW, WALNUT, PECAN, MACADAMIA NUTS- POPCORN -> en:popcorn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 8.33333333333333 - percent_max: 100
- PAN RELEASE -> en:pan-release - percent_min: 0 - percent_max: 50
- CORN OIL -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 50
- LECITHIN -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
- ARTIFICIAL BUTTER FLAVOR and BETA CAROTENE -> en:artificial-butter-flavor-and-beta-carotene - percent_min: 0 - percent_max: 16.6666666666667
- ADDED FOR COLOR -> en:colour - percent_min: 0 - percent_max: 16.6666666666667
- HABANERO CHEDDAR SEASONING -> en:habanero-cheddar-seasoning - percent_min: 0 - percent_max: 33.3333333333333
- MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 16.6666666666667
- CHEDDAR -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 11.1111111111111
- ROMANO CHEESE -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 8.33333333333333
- PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333
- SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.16666666666667
- CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
- ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.08333333333333
- WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
- CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
- SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.76190476190476
- DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.16666666666667
- ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 3.7037037037037
- NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
- SPICE and SPICE EXTRACTIVES INCLUDING HABANERO PEPPER -> en:spice-and-spice-extractives-including-habanero-pepper - percent_min: 0 - percent_max: 3.03030303030303
- GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.77777777777778
- MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
- MSG -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
- BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 2.38095238095238
- PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.22222222222222
- BUTTER -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.08333333333333
- CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2.08333333333333
- SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.96078431372549
- DISODIUM INOSINATE -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.85185185185185
- DISODIUM GUANYLATE -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.75438596491228
- RED 40 LAKE -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
- ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159
- PAPRIKA -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.51515151515152
- LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.44927536231884
- NATURAL VITAMIN E ADDED TO PRESERVE FRESHNESS -> en:natural-vitamin-e-added-to-preserve-freshness - percent_min: 0 - percent_max: 1.38888888888889
- POPPIN POPCORN HOLLAND -> en:poppin-popcorn-holland - percent_min: 0 - percent_max: 25
- MI 49423 MANUFACTURED IN A FACILITY THAT ALSO PROCESSES -> en:mi-49423-manufactured-in-a-facility-that-also-processes - percent_min: 0 - percent_max: 20
- WHEAT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667
- PEANUTS -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 14.2857142857143
- ALMOND -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 12.5
- CASHEW -> en:cashew-nuts - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15055 - percent_min: 0 - percent_max: 11.1111111111111
- WALNUT -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 10
- PECAN -> en:pecan-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15026 - percent_min: 0 - percent_max: 9.09090909090909
- MACADAMIA NUTS -> en:macadamia-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15027 - percent_min: 0 - percent_max: 8.33333333333333
Nutrition
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Nutrition facts
Nutrition facts As sold
per serving (2/3 cup)Compared to: Popcorn Energy 2,391 kj
(571 kcal)Fat 42.857 g Saturated fat 7.143 g Salt 4.732 g Carbohydrates 42.857 g Fiber 7.143 g Sugars 3.571 g Proteins 7.143 g Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.432 %
Environment
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Eco-Score B - Low 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
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Average impact of products of the same category: A (Score: 92/100)
Category: Pop-corn or oil popped maize, salted
Category: Pop-corn or oil popped maize, salted
- PEF environmental score: 0.17 (the lower the score, the lower the impact)
- including impact on climate change: 0.91 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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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.
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Ingredients that threatens species
Malus: -10
Contains palm oil
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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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ 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
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Impact for this product: B (Score: 62/100)
Product: Habanero cheddar popcorn - popping popcorn - 9.5 oz
Life cycle analysis score: 92
Sum of bonuses and maluses: -30
Final score: 62/100
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Carbon footprint
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Equal to driving 0.5 km in a petrol car
91 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pop-corn or oil popped maize, salted (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
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Transportation
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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
Threatened species
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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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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
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Data sources
Product added on by kiliweb
Last edit of product page on by scyo.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvllVsY-jB-mr1Nzztml2Kn8qDAJ7DR4ht2KKnOqs.