NUTRAGEOUS

How it scored 0 / 100

Nutrition snapshot

Ingredients 40 listed

• 1 MILK CHOCOLATE FLAVOUR COATING —
• 2 Sugar Beet
  Beta vulgaris subsp. vulgaris cultivated for its high sucrose content; refined into white sugar.
  Low
• 3 Corn
  Edible cereal grain from Zea mays.
  Safe
• 4 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Cocoa Butter Safe
• 7 Cocoa Paste
  Cocoa paste (chocolate liquor) is the ground product of roasted cacao beans.
  Safe
• 8 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 9 Skimmed Milk Powder Low
• 10 Lactose
  Disaccharide sugar (glucose + galactose) naturally present in milk; commercially produced from whey
  Low
• 11 Milkfat
  Milkfat (butterfat) is the fat fraction of cow's milk.
  Low
• 12 Whey Powder
  Dried product from whey, the liquid byproduct of cheesemaking, composed primarily of lactose, whey proteins, and minerals.
  Low
• 13 Emulsifier
  Generic umbrella term for unspecified emulsifier additive(s).
  Low
• 14 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 15 Peanut
  Edible legume seed of the Arachis hypogaea plant.
  Low
• 16 Peanut Paste
  Ground roasted peanuts processed into a thick paste; a precursor or ingredient form of peanut butter.
  Low
• 17 PEANUTS SUGAR DEXTROSE —
• 18 CORN SYRUP ANTIOXIDANT —
• 19 Tertiary-Butylhydroquinone (Tbhq)
  Synthetic phenolic antioxidant tert-butylhydroquinone, used to retard oxidation of fats and oils.
  High
• 20 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 21 High Fructose Corn Syrup
  Sweet, nutritive saccharide mixture from enzymatic conversion of corn starch hydrolysate, containing approximately 42% or 55% fructose with …
  Moderate
• 22 High Maltose Corn Syrup
  Corn syrup that has been treated with enzymes to convert a higher proportion of glucose to maltose, typically containing 50% or more maltose…
  Low
• 23 SWEETENER SOITOL —
• 24 Palm Kernel Oil
  Edible oil from kernels (seeds) of oil palm fruit (Elaeis guineensis); ~80% saturated fat (mostly lauric acid).
  Low
• 25 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 26 Calcium Caseinate
  A milk-derived protein produced by neutralizing acid casein with calcium hydroxide; supplies casein protein with calcium.
  Low
• 27 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 28 Acidity Regulator
  Generic umbrella functional class for additives that adjust or maintain pH (acids, bases, buffer salts).
  Safe
• 29 Trisodium Citrate
  Trisodium citrate (E331iii) is the sodium salt of citric acid, used as an acidity regulator, emulsifier, and sequestrant.
  Low
• 30 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 31 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 32 KERNEL OIL —
• 33 Safflower Oil
  Edible oil pressed from safflower seeds (Carthamus tinctorius); high-linoleic or high-oleic variants.
  Safe
• 34 e322 POLYGLYCEROL POLYRICINOLEATE —
• 35 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate
• 36 Vanillin
  4-hydroxy-3-methoxybenzaldehyde, the principal flavor compound of vanilla; produced naturally or synthetically (from guaiacol or lignin).
  Low
• 37 ARTIFICIAL VANILLA PLAVOUR EMULSIFIER —
• 38 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 39 Shea Oil
  Refined oil derived from shea nut (Vitellaria paradoxa); the liquid fraction of shea butter.
  Low
• 40 Polyglycerol Polyricinoleate
  Emulsifier made from glycerol and castor bean fatty acids.
  Low