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Limited edition pumpkin spice cup cakes - Hostess Brands Llc - 8 cakes

Limited edition pumpkin spice cup cakes - Hostess Brands Llc - 8 cakes

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Barcode: 0888109111212 (EAN / EAN-13) 888109111212 (UPC / UPC-A)

Common name: Hostess Iced Pumpkin Cupcakes

Quantity: 8 cakes

Packaging: Plastic, Box, Cardboard, Film

Brands: Hostess Brands Llc

Brand owner: Hostess Brands, LLC

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

Manufacturing or processing places: Lenexa, Kansas

Stores: Aldi, Wal-Mart, Hy-Vee, Hen House

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    64 ingredients


    SUGAR, WATER, ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE OR REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TALLOW, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, PALM OIL, SOYBEAN OIL, CONTAINS 2% OR LESS: PUMPKIN, MODIFIED CORNSTARCH, CORNSTARCH, EGG, WHEY, MONO AND DIGLYCERIDES, HYDROGENATED TALLOW, NATURAL AND ARTIFICIAL FLAVORS, EGG WHITE, NONFAT DRY MILK, CALCIUM CARBONATE, INULIN, SALT, CALCIUM SULFATE, DEFATTED SOY FLOUR, SODIUM ACID PYROPHOSPHATE, BAKING SODA, FRUIT JUICE CONCENTRATE AND TITANIUM DIOXIDE (COLOR), YELLOW 5 LAKE, YELLOW 6 LAKE, BLUE 1 LAKE, DEXTROSE, SORBIC ACID AND POTASSIUM SORBATE (TO RETAIN FRESHNESS), COTTONSEED OIL, AGAR, GLYCERIN, RED 40 LAKE, BLUE 2 LAKE, CELLULOSE GUM, POLYSORBATE 60, ENZYMES, MONOCALCIUM PHOSPHATE, GUAR GUM, SOY LECITHIN, LOCUST BEAN GUM, FUMARIC ACID, DISODIUM PHOSPHATE, SUNFLOWER OIL, CALCIUM CASEINATE, SODIUM CASEINATE, SOY PROTEIN ISOLATE, YELLOW 5, YELLOW 6.
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

  • icon

    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: E129 - Allura red ac
    • Additive: E132 - Indigotine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E171 - Titanium dioxide
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E422 - Glycerol
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: High fructose corn syrup
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • 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
  • 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
  • E129 - Allura red ac


    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
  • E132 - Indigotine


    Indigo carmine: Indigo carmine, or 5‚5′-indigodisulfonic acid sodium salt, is an organic salt derived from indigo by sulfonation, which renders the compound soluble in water. It is approved for use as a food colorant in the U.S and E.U., It has the E number E132. It is also a pH indicator.
    Source: Wikipedia
  • 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
  • E171 - Titanium dioxide


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia
  • E200 - Sorbic acid


    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E297 - Fumaric acid


    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E339ii - Disodium phosphate


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • 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
  • E406 - Agar


    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    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: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • 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: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E500ii - Sodium hydrogen carbonate


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil


    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan


    Non-vegan ingredients: Egg, Whey, Egg white, Skimmed milk powder, Calcium caseinate, Sodium caseinate

    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.
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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!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Ferrous sulfate, Reduced iron, Thiamin mononitrate, Folic acid, Tallow, Contains-2-and-less, Hydrogenated-tallow, To-retain-freshness, E339ii

    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.
  • icon

    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!

    SUGAR, WATER, FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TALLOW, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, PALM OIL, SOYBEAN OIL, CONTAINS 2% and LESS (PUMPKIN), MODIFIED CORNSTARCH, CORNSTARCH, EGG, WHEY, mono- and DIGLYCERIDES, HYDROGENATED TALLOW, NATURAL and ARTIFICIAL FLAVORS, EGG WHITE, NONFAT DRY MILK, CALCIUM CARBONATE, INULIN, SALT, CALCIUM SULFATE, SOY FLOUR, SODIUM ACID PYROPHOSPHATE, BAKING SODA, FRUIT JUICE CONCENTRATE, TITANIUM DIOXIDE (COLOR), YELLOW 5 LAKE, YELLOW 6 LAKE, BLUE 1 LAKE, DEXTROSE, SORBIC ACID, POTASSIUM SORBATE (TO RETAIN FRESHNESS), COTTONSEED OIL, AGAR, GLYCERIN, RED 40 LAKE, BLUE 2 LAKE, CELLULOSE GUM, POLYSORBATE 60, ENZYMES, MONOCALCIUM PHOSPHATE, GUAR GUM, SOY LECITHIN, LOCUST BEAN GUM, FUMARIC ACID, DISODIUM PHOSPHATE, SUNFLOWER OIL, CALCIUM CASEINATE, SODIUM CASEINATE, SOY PROTEIN ISOLATE, YELLOW 5, YELLOW 6
    1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.88679245283019 - percent_max: 100
    2. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. FLOUR -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. MALTED BARLEY FLOUR -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      4. FERROUS SULFATE -> en:ferrous-sulfate - percent_min: 0 - percent_max: 8.33333333333333
      5. REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 6.66666666666667
      6. THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 5.55555555555556
      7. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      8. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 4.16666666666667
    4. TALLOW -> en:tallow - percent_min: 0 - percent_max: 25
    5. HIGH FRUCTOSE CORN SYRUP -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. CORN SYRUP -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 12.5
    9. CONTAINS 2% and LESS -> en:contains-2-and-less - percent_min: 0 - percent_max: 11.1111111111111
      1. PUMPKIN -> en:pumpkin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. MODIFIED CORNSTARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. CORNSTARCH -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. EGG -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. HYDROGENATED TALLOW -> en:hydrogenated-tallow - percent_min: 0 - percent_max: 6.66666666666667
    16. NATURAL and ARTIFICIAL FLAVORS -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
    17. EGG WHITE -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. NONFAT DRY MILK -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. CALCIUM CARBONATE -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. INULIN -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. CALCIUM SULFATE -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. SODIUM ACID PYROPHOSPHATE -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. FRUIT JUICE CONCENTRATE -> en:fruit-juice-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. TITANIUM DIOXIDE -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      1. COLOR -> en:colour - percent_min: 0 - percent_max: 3.7037037037037
    28. YELLOW 5 LAKE -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. YELLOW 6 LAKE -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. BLUE 1 LAKE -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. SORBIC ACID -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. POTASSIUM SORBATE -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
      1. TO RETAIN FRESHNESS -> en:to-retain-freshness - percent_min: 0 - percent_max: 3.03030303030303
    34. COTTONSEED OIL -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.94117647058824
    35. AGAR -> en:e406 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
    36. GLYCERIN -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
    37. RED 40 LAKE -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7027027027027
    38. BLUE 2 LAKE -> en:e132 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. POLYSORBATE 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    41. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    42. MONOCALCIUM PHOSPHATE -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    43. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    44. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    45. LOCUST BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    46. FUMARIC ACID -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    47. DISODIUM PHOSPHATE -> en:e339ii - percent_min: 0 - percent_max: 2.17391304347826
    48. SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.17391304347826
    49. CALCIUM CASEINATE -> en:calcium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    50. SODIUM CASEINATE -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    51. SOY PROTEIN ISOLATE -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    52. YELLOW 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    53. YELLOW 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692

Nutrition

  • icon

    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: 0

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

    Positive points: 0

    • Proteins: 1 / 5 (value: 2.22, rounded value: 2.22)
    • 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: 20

    • Energy: 4 / 10 (value: 1488, rounded value: 1488)
    • Sugars: 9 / 10 (value: 44.44, rounded value: 44.44)
    • Saturated fat: 4 / 10 (value: 4.44, rounded value: 4.4)
    • Sodium: 3 / 10 (value: 282.24, rounded value: 282.2)

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

    Score nutritionnel: 20 (20 - 0)

    Nutri-Score: E

  • icon

    Sugars in high quantity (44.4%)


    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.
  • icon

    Salt in moderate quantity (0.706%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 CAKE (45 g))
    Compared to: Cakes
    Energy 1,488 kj
    (355 kcal)
    670 kj
    (160 kcal)
    -6%
    Fat 8.89 g 4 g -39%
    Saturated fat 4.44 g 2 g -22%
    Trans fat 0 g 0 g
    Cholesterol 22 mg 9.9 mg -5%
    Salt 0.706 g 0.318 g -21%
    Carbohydrates 60 g 27 g +4%
    Fiber 0 g 0 g -100%
    Sugars 44.44 g 20 g +38%
    Proteins 2.22 g 0.999 g -49%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Potassium 64 mg 28.8 mg -43%
    Calcium 218 mg 98.1 mg +349%
    Iron 0 mg 0 mg -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 CAKE (45 g)

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by usda-ndb-import
Last edit of product page on by kiliweb.
Product page also edited by org-database-usda, packbot, surfpanda, yuka.sY2b0xO6T85zoF3NwEKvlmtAb8X0gAnNGjL6n2CLm-zTEIC1e8lq_7OqaKo.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.