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M&M's Pineapple – 200g

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M&M's Pineapple – 200g

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Barcode:
9300682044622(EAN / EAN-13)

Quantity: 200g

Packaging: Plastic

Brands: M&M's

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Chocolate covered nuts, Chocolate-covered-peanuts

Origin of ingredients: Australia, Imported Unknown

Manufacturing or processing places: Australia

Stores: Coles, Bilo

Countries where sold: Australia

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Health

Nutrition

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    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 31/55

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      Energy

      6/10 points (2050kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      15/15 points (64.3g)

      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.

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      Salt

      0/20 points (0.15g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (unknown)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️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.

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

      Nutritional score: 31 (31 - 0)

      Nutri-Score: E

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (25g)     		Compared to: Chocolate covered nuts
    Energy 2,050 kj
    (490 kcal)     		512 kj
    (122 kcal)     		-5%
    Fat 21.2 g 5.3 g -22%
    Saturated fat 13.4 g 3.35 g +14%
    Carbohydrates 68.4 g 17.1 g +25%
    Sugars 64.3 g 16.1 g +51%
    Fiber ? ?
    Proteins 4.8 g 1.2 g -46%
    Salt 0.155 g 0.039 g +16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 25g

Ingredients

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    28 ingredients

    MILK CHOCOLATE 68% (SUGAR. MILK SOLIDS, COCOA MASS, COCOA BUTTER. VEGETABLE FAT, EMULSIFIER (SOY LECITHIN). SALT. FLAVOURS). SUGAR, STARCH (SOURCES INCLUDE WHEAT). GLUCOSE SYRUP (SOURCES INCLUDE WHEAT), VEGETABLE GUM (414), COLOURS (171. 102, 133. 129. 110), THICKENER (DEXTRIN). GLAZING AGENT (903). MILK CHOCOLATE CONTAINS A MINIMUM OF 29% COCOA SOLIDS AND 24% MILK SOLIDS.
    Allergens: Milk, Soybeans
    Traces: Gluten, Nuts, Peanuts

    • Ingredient information

      • Milk chocolate: 68.0%

      • — Sugar: 36.4% (estimate)

      • — Milk solids: 16.1% (estimate)

      • — Cocoa paste: 7.8% (estimate)

      • — Cocoa butter: 3.9% (estimate)

      • — Vegetable fat: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— Soya lecithin: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Flavouring: < 2% (estimate)

      • Sugar: 18.0% (estimate)

      • Starch: 7.0% (estimate)

      • — Sources-include-wheat: 7.0% (estimate)

      • Glucose syrup: 3.5% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • — Sources-include-wheat: 3.5% (estimate)

      • Vegetable-gum: < 2% (estimate)

      • — 414: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — 171: < 2% (estimate)

      • — 102: < 2% (estimate)

      • — 133: < 2% (estimate)

      • — 129: < 2% (estimate)

      • — 110: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E1400: < 2% (estimate)

      • Glazing agent: < 2% (estimate)

      • — 903: < 2% (estimate)

      • Milk-chocolate-contains-a-minimum-of-29-cocoa-solids-and-24-milk-solids: < 2% (estimate)

Food processing

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

    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

  • 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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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

  • 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.

  • 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

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milk chocolate, Milk solids

    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: Sources-include-wheat, Sources-include-wheat, Vegetable-gum, 414, 171, 102, 133, 129, 110, 903, Milk-chocolate-contains-a-minimum-of-29-cocoa-solids-and-24-milk-solids

    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!

    en: MILK CHOCOLATE 68% (SUGAR, MILK SOLIDS, COCOA MASS, COCOA BUTTER, VEGETABLE FAT, EMULSIFIER (SOY LECITHIN), SALT, FLAVOURS), SUGAR, STARCH (SOURCES INCLUDE WHEAT), GLUCOSE SYRUP (SOURCES INCLUDE WHEAT), VEGETABLE GUM (414), COLOURS (171, 102, 133, 129, 110), THICKENER (DEXTRIN), GLAZING AGENT (903), MILK CHOCOLATE CONTAINS A MINIMUM OF 29% COCOA SOLIDS AND 24% MILK SOLIDS
    1. MILK CHOCOLATE -> en:milk-chocolate – vegan: no – vegetarian: yes – ciqual_food_code: 31004 – percent_min: 68 – percent: 68 – percent_max: 68
      1. SUGAR -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 8.5 – percent_max: 64.3
      2. MILK SOLIDS -> en:milk-solids – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0.528571428571429 – percent_max: 34
      3. COCOA MASS -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 22.6666666666667
      4. COCOA BUTTER -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 17
      5. VEGETABLE FAT -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 13.6
      6. EMULSIFIER -> en:emulsifier – percent_min: 0 – percent_max: 11.3333333333333
        1. SOY LECITHIN -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 11.3333333333333
      7. SALT -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.15494
      8. FLAVOURS -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.15494
    2. SUGAR -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 4 – percent_max: 32
    3. STARCH -> en:starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 28
      1. SOURCES INCLUDE WHEAT -> en:sources-include-wheat – percent_min: 0 – percent_max: 28
    4. GLUCOSE SYRUP -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 14
      1. SOURCES INCLUDE WHEAT -> en:sources-include-wheat – percent_min: 0 – percent_max: 14
    5. VEGETABLE GUM -> en:vegetable-gum – percent_min: 0 – percent_max: 9.33333333333333
      1. 414 -> en:414 – percent_min: 0 – percent_max: 9.33333333333333
    6. COLOURS -> en:colour – percent_min: 0 – percent_max: 7
      1. 171 -> en:171 – percent_min: 0 – percent_max: 7
      2. 102 -> en:102 – percent_min: 0 – percent_max: 3.5
      3. 133 -> en:133 – percent_min: 0 – percent_max: 2.33333333333333
      4. 129 -> en:129 – percent_min: 0 – percent_max: 1.75
      5. 110 -> en:110 – percent_min: 0 – percent_max: 1.4
    7. THICKENER -> en:thickener – percent_min: 0 – percent_max: 5.6
      1. DEXTRIN -> en:e1400 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.6
    8. GLAZING AGENT -> en:glazing-agent – percent_min: 0 – percent_max: 4.66666666666667
      1. 903 -> en:903 – percent_min: 0 – percent_max: 4.66666666666667
    9. MILK CHOCOLATE CONTAINS A MINIMUM OF 29% COCOA SOLIDS AND 24% MILK SOLIDS -> en:milk-chocolate-contains-a-minimum-of-29-cocoa-solids-and-24-milk-solids – percent_min: 0 – percent_max: 4

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Data sources

Product added on by foodorigins
Last edit of product page on by packbot.
Product page also edited by moon-rabbit, paolo35, roboto-app, teolemon.

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