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A couple of squares, gingerbread cookie
A couple of squares, gingerbread cookie
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Barcode: 0874465005272 (EAN / EAN-13) 874465005272 (UPC / UPC-A)
Brands: A Couple Of Squares
Brand owner: A Couple Of Squares Inc.
Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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37 ingredients
Cookie (wheat flour, fancy molasses, sugar, butter [milk], liquid whole eggs, salt, baking soda, spices), icing (icing sugar, granulated sugar, water, meringue powder [sugar, corn syrup solids, dried egg whites, gum arabic, calcium lactate, lactic acid, sodium aluminium sulphate, cream of tarter, citric acid, artificial flavour, xanthan gum], color [water, sugar, fd&c red #3, fd&c red #40, fd&c yellow #5, fd&c yellow #6, fd&c blue #1, fd&c blue #2 modified corn starch, locust bean gum, citric acid, sodium benzoate and potassium sorbate as preservatives]).Allergens: Gluten, Milk
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: E102 - Tartrazine
- Additive: E110 - Sunset yellow FCF
- Additive: E127 - Erythrosine
- Additive: E129 - Allura red
- Additive: E133 - Brilliant blue FCF
- Additive: E327 - Calcium lactate
- Additive: E410 - Locust bean gum
- Additive: E414 - Acacia gum
- Additive: E415 - Xanthan gum
- Ingredient: Colour
- 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.
Additives
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E102 - Tartrazine
Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.Source: Wikipedia
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E110 - Sunset yellow FCF
Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.Source: Wikipedia
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E127 - Erythrosine
Erythrosine: Erythrosine, also known as Red No. 3, is an organoiodine compound, specifically a derivative of fluorone. It is cherry-pink synthetic, primarily used for food coloring. It is the disodium salt of 2‚4,5‚7-tetraiodofluorescein. Its maximum absorbance is at 530 nm in an aqueous solution, and it is subject to photodegradation.Source: Wikipedia
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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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E133 - Brilliant blue FCF
Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.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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E327 - Calcium lactate
Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.Source: Wikipedia
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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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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
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E414 - Acacia gum
Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.Source: Wikipedia
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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.
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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.
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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.
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E521 - Aluminium sodium sulphate
Sodium aluminium sulfate: Sodium aluminium sulfate is the inorganic compound with the chemical formula NaAl-SO4-2·12H2O -sometimes written Na2SO4·Al2-SO4-3·24H2O-. Also known as soda alum, sodium alum, or SAS, this white solid is used in the manufacture of baking powder and as a food additive.Source: Wikipedia
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: Cookie, Fancy-molasses, Icing, Cream-of-tarter, Fd-c-blue-2-modified-corn-starch, Sodium-benzoate-and-potassium-sorbate-as-preservativesSome 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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Non-vegan
Non-vegan ingredients: Butter, Liquid whole egg, Meringue, Egg whiteSome 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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Vegetarian status unknown
Unrecognized ingredients: Cookie, Fancy-molasses, Icing, Cream-of-tarter, Fd-c-blue-2-modified-corn-starch, Sodium-benzoate-and-potassium-sorbate-as-preservativesSome 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!
: Cookie (wheat flour, fancy molasses, sugar, butter, liquid whole eggs, salt, baking soda, spices), icing (icing sugar, granulated sugar, water, meringue (sugar, corn syrup solids, egg whites, gum arabic, calcium lactate, lactic acid, sodium aluminium sulphate, cream of tarter, citric acid, artificial flavour, xanthan gum), color (water, sugar, fd&c red #3, fd&c red #40, fd&c yellow #5, fd&c yellow #6, fd&c blue #1, fd&c blue #2 modified corn starch, locust bean gum, citric acid, sodium benzoate and potassium sorbate as preservatives))- Cookie -> en:cookie - percent_min: 50 - percent_max: 100
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.25 - percent_max: 100
- fancy molasses -> en:fancy-molasses - percent_min: 0 - percent_max: 50
- sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
- liquid whole eggs -> en:liquid-whole-egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
- icing -> en:icing - percent_min: 0 - percent_max: 50
- icing sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 48
- granulated sugar -> en:granulated-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- meringue -> en:meringue - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
- egg whites -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
- gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
- calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
- sodium aluminium sulphate -> en:e521 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
- cream of tarter -> en:cream-of-tarter - percent_min: 0 - percent_max: 1.5625
- citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
- artificial flavour -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
- xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13636363636364
- color -> en:colour - percent_min: 0 - percent_max: 10
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
- sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- fd&c red #3 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
- fd&c red #40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- fd&c yellow #5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- fd&c yellow #6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
- fd&c blue #1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
- fd&c blue #2 modified corn starch -> en:fd-c-blue-2-modified-corn-starch - percent_min: 0 - percent_max: 1.25
- locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
- citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- sodium benzoate and potassium sorbate as preservatives -> en:sodium-benzoate-and-potassium-sorbate-as-preservatives - percent_min: 0 - percent_max: 0.909090909090909
Nutrition
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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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 0 / 5 (value: 0, rounded value: 0)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 27
- Energy: 5 / 10 (value: 1841, rounded value: 1841)
- Sugars: 10 / 10 (value: 48, rounded value: 48)
- Saturated fat: 7 / 10 (value: 8, rounded value: 8)
- Sodium: 5 / 10 (value: 480, rounded value: 480)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (27 - 0)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (14%)
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.
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Saturated fat in high quantity (8%)
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.
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Sugars in high quantity (48%)
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.
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Salt in moderate quantity (1.2%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (0.33 COOKIE (25 g))Compared to: Biscuits Energy 1,841 kj
(440 kcal)460 kj
(110 kcal)-6% Fat 14 g 3.5 g -30% Saturated fat 8 g 2 g -12% Trans fat 0 g 0 g -100% Cholesterol 60 mg 15 mg +445% Carbohydrates 76 g 19 g +19% Sugars 48 g 12 g +67% Fiber 0 g 0 g -100% Proteins 0 g 0 g -100% Salt 1.2 g 0.3 g +98% Vitamin A 240 µg 60 µg +576% Vitamin C (ascorbic acid) 0 mg 0 mg -100% Calcium 0 mg 0 mg -100% Iron 1.44 mg 0.36 mg -38% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Environment
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Eco-Score C - Moderate environmental impact
⚠️ Select a country in order to include the full impact of transportation.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: B (Score: 69/100)
Category: Biscuit (cookie)
Category: Biscuit (cookie)
- PEF environmental score: 0.35 (the lower the score, the lower the impact)
- including impact on climate change: 2.88 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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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: C (Score: 49/100)
Product: A couple of squares, gingerbread cookie
Life cycle analysis score: 69
Sum of bonuses and maluses: -20
Final score: 49/100
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Carbon footprint
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Equal to driving 1.5 km in a petrol car
288 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie) (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
⚠️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
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
Data sources
Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.