Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

3 Layer Chocolate Cake - Wellsley Farms - 1.39 kg

edit Edit the page

3 Layer Chocolate Cake - Wellsley Farms - 1.39 kg

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 0888670020470 (EAN / EAN-13) 888670020470 (UPC / UPC-A)

Quantity: 1.39 kg

Packaging: Plastic

Brands: Wellsley Farms

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

Manufacturing or processing places: Usa

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    75 ingredients

    INGREDIENTS: SUGAR, WATER, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, EGGS, COCOA PROCESSED WITH ALKALI, SEMISWEET CHOCOLATE FLAKES (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, MILK, BUTTEROIL, NATURAL FLAVOR), PALM CORNSTARCH, DEFATTED SOY FLOUR, ENZYMES, FOOD STARCH-MODIFIED, GELLAN GUM, GLYCERIN, GLYCERYL-LACTO ESTERS OF FATTY ACIDS, HIGH OLEIC SUNFLOW - ER AND/OR CANOLA OIL, HYDROGENATED COTTONSEED OIL, INVERT SUGAR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), MODIFIED CELLULOSE, MONO-AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, NONFAT MILK, POLYSORBATE 60, POLYSORBATE 80, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), PROPYLENE GLYCOL, PROPYLENE GLYCOL MONO - AND DIESTERS OF FATTY ACIDS, RED 3, RED 40, SALT, SEMISWEET AND WHITE CHOCOLATE TRIANGLE DECORATION (SUGAR, COCOA BUTTER, MILK, UNSWEETENED CHOCOLATE, LACTOSE, SOY LECITHIN, NATURAL FLAVOR, BUTTEROIL), SEMISWEET CHOCOLATE (SUGAR, UNSWEETENED CHOCOLATE, DEXTROSE), SODIUM ALGINATE, SODIUM STEAROYL LACTYLATE, SORBITOL, SOY LECITHIN, UNSWEETENED (: CHOCOLATE, WHEY, XANTHAN GUM, YELLOW 5, YELLOW 6, YELLOW CORN FLOUR. CONTAINS EGG, MILK, SOY AND WHEAT. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES ITEMS CONTAINING PEANUTS AND TREE NUTS. KEEP REFRIGERATED.
    Allergens: Eggs, Gluten, Milk, Nuts, 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: E127 - Erythrosine
    • Additive: E129 - Allura red
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E415 - Xanthan gum
    • Additive: E418 - Gellan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E433 - Polyoxyethylene sorbitan monooleate
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • 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

  • 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

  • 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

  • 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 (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E281 - Sodium propionate

    Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • E418 - Gellan gum

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Source: Wikipedia

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E481 - Sodium stearoyl-2-lactylate

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

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

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

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

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

  • E570 - Fatty acids

    Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Milk, Skimmed milk, Milk, Lactose, Whey

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Ingredients, Iron, Thiamin mononitrate, Folic acid, Butteroil, Palm-cornstarch, Glyceryl-lacto-esters-of-fatty-acids, High-oleic-sunflow, Er-and-canola-oil, Invert sugar, Modified-cellulose, Propylene-glycol-mono-and-diesters-of-fatty-acids, Semisweet-and-white-chocolate-triangle-decoration, Butteroil, Unsweetened, This-product-is-manufactured-on-equipment-that-processes-items-containing-peanuts-and-tree-nuts, Keep-refrigerated

    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!

    : INGREDIENTS (SUGAR), WATER, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, EGGS, COCOA PROCESSED WITH ALKALI, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE, COCOA BUTTER, MILK, BUTTEROIL, NATURAL FLAVOR), PALM CORNSTARCH, SOY FLOUR, ENZYMES, FOOD STARCH-MODIFIED, GELLAN GUM, GLYCERIN, GLYCERYL-LACTO ESTERS OF FATTY ACIDS, HIGH OLEIC SUNFLOW, ER and CANOLA OIL, HYDROGENATED COTTONSEED OIL, INVERT SUGAR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), MODIFIED CELLULOSE, mono- and DIGLYCERIDES, NATURAL and ARTIFICIAL FLAVOR, NONFAT MILK, POLYSORBATE 60, POLYSORBATE 80, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), PROPYLENE GLYCOL, PROPYLENE GLYCOL mono- and DIESTERS OF FATTY ACIDS, RED 3, RED 40, SALT, SEMISWEET and WHITE CHOCOLATE TRIANGLE DECORATION (SUGAR, COCOA BUTTER, MILK, CHOCOLATE, LACTOSE, SOY LECITHIN, NATURAL FLAVOR, BUTTEROIL), SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE, DEXTROSE), SODIUM ALGINATE, SODIUM STEAROYL LACTYLATE, SORBITOL, SOY LECITHIN, UNSWEETENED (CHOCOLATE), WHEY, XANTHAN GUM, YELLOW 5, YELLOW 6, YELLOW CORN FLOUR, THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES ITEMS CONTAINING PEANUTS and TREE NUTS, KEEP REFRIGERATED
    1. INGREDIENTS -> en:ingredients - percent_min: 2.22222222222222 - percent_max: 100
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.22222222222222 - percent_max: 100
    2. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      1. FLOUR -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      3. IRON -> en:iron - percent_min: 0 - percent_max: 11.1111111111111
      4. THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 8.33333333333333
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 5.55555555555556
    4. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25
    5. EGGS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 20
    6. COCOA PROCESSED WITH ALKALI -> en:cocoa-processed-with-alkali - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 16.6666666666667
    7. SEMISWEET CHOCOLATE -> en:semi-sweet-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143
      2. CHOCOLATE -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. COCOA BUTTER -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4.76190476190476
      4. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.57142857142857
      5. BUTTEROIL -> en:butteroil - percent_min: 0 - percent_max: 2.85714285714286
      6. NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.38095238095238
    8. PALM CORNSTARCH -> en:palm-cornstarch - percent_min: 0 - percent_max: 12.5
    9. SOY FLOUR -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 11.1111111111111
    10. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. FOOD STARCH-MODIFIED -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 9.09090909090909
    12. GELLAN GUM -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. GLYCERIN -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
    14. GLYCERYL-LACTO ESTERS OF FATTY ACIDS -> en:glyceryl-lacto-esters-of-fatty-acids - percent_min: 0 - percent_max: 7.14285714285714
    15. HIGH OLEIC SUNFLOW -> en:high-oleic-sunflow - percent_min: 0 - percent_max: 6.66666666666667
    16. ER and CANOLA OIL -> en:er-and-canola-oil - percent_min: 0 - percent_max: 6.25
    17. HYDROGENATED COTTONSEED OIL -> en:hydrogenated-cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170 - percent_min: 0 - percent_max: 5.88235294117647
    18. INVERT SUGAR -> en:invert-sugar - percent_min: 0 - percent_max: 5.55555555555556
    19. LEAVENING -> en:raising-agent - percent_min: 0 - percent_max: 5.26315789473684
      1. BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
      2. SODIUM ACID PYROPHOSPHATE -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    20. MODIFIED CELLULOSE -> en:modified-cellulose - percent_min: 0 - percent_max: 5
    21. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. NATURAL and ARTIFICIAL FLAVOR -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. NONFAT MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.34782608695652
    24. POLYSORBATE 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. POLYSORBATE 80 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
    26. PRESERVATIVES -> en:preservative - percent_min: 0 - percent_max: 3.84615384615385
      1. POTASSIUM SORBATE -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      2. SODIUM PROPIONATE -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
      3. SORBIC ACID -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28205128205128
    27. PROPYLENE GLYCOL -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. PROPYLENE GLYCOL mono- and DIESTERS OF FATTY ACIDS -> en:propylene-glycol-mono-and-diesters-of-fatty-acids - percent_min: 0 - percent_max: 3.57142857142857
    29. RED 3 -> en:e127 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. RED 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19
    32. SEMISWEET and WHITE CHOCOLATE TRIANGLE DECORATION -> en:semisweet-and-white-chocolate-triangle-decoration - percent_min: 0 - percent_max: 1.19
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.19
      2. COCOA BUTTER -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.595
      3. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.396666666666667
      4. CHOCOLATE -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.2975
      5. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.238
      6. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.198333333333333
      7. NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.198333333333333
      8. BUTTEROIL -> en:butteroil - percent_min: 0 - percent_max: 0.198333333333333
    33. SEMISWEET CHOCOLATE -> en:semi-sweet-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.19
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.19
      2. CHOCOLATE -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.595
      3. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.396666666666667
    34. SODIUM ALGINATE -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
    35. SODIUM STEAROYL LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.19
    36. SORBITOL -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
    37. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.19
    38. UNSWEETENED -> en:unsweetened - percent_min: 0 - percent_max: 1.19
      1. CHOCOLATE -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.19
    39. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.19
    40. XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
    41. YELLOW 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
    42. YELLOW 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
    43. YELLOW CORN FLOUR -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 1.19
    44. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES ITEMS CONTAINING PEANUTS and TREE NUTS -> en:this-product-is-manufactured-on-equipment-that-processes-items-containing-peanuts-and-tree-nuts - percent_min: 0 - percent_max: 1.19
    45. KEEP REFRIGERATED -> en:keep-refrigerated - percent_min: 0 - percent_max: 1.19

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: 2

    • Proteins: 2 / 5 (value: 3.9, rounded value: 3.9)
    • Fiber: 2 / 5 (value: 2.6, rounded value: 2.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 26

    • Energy: 5 / 10 (value: 1790, rounded value: 1790)
    • Sugars: 9 / 10 (value: 40.3, rounded value: 40.3)
    • Saturated fat: 7 / 10 (value: 7.79, rounded value: 7.8)
    • Sodium: 5 / 10 (value: 475, rounded value: 475)

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

    Nutritional score: (26 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (77g)     		Compared to: Chocolate cakes
    Energy 1,790 kj
    (429 kcal)     		1,381 kj
    (330 kcal)     		+8%
    Fat 22.1 g 17 g +21%
    Saturated fat 7.79 g 6 g +13%
    Salt 1.19 g 0.914 g +87%
    Carbohydrates 55.8 g 43 g +1%
    Fiber 2.6 g 2 g -39%
    Sugars 40.3 g 31 g +24%
    Proteins 3.9 g 3 g -38%
    Vitamin A 39 µg 30 µg (2 % DV) -52%
    Calcium 26 mg 20 mg (2 % DV) +47%
    Iron 3.51 mg 2.7 mg (15 % DV) +51%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 77g

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on by paulvb6
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors.

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