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Caramel maple and macadamias ice cream - Bulla - 292g

Caramel maple and macadamias ice cream - Bulla - 292g

Barcode: 9310161015487 (EAN / EAN-13)

Quantity: 292g

Packaging: Plastic, Paper

Brands: Bulla

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams

Labels, certifications, awards: No artificial flavors, No artificial colors, No artificial colours or flavours

Origin of ingredients: Australia

Stores: Woolworths, Coles

Countries where sold: Australia

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Health

Ingredients

  • icon

    32 ingredients


    FRESH MILK, FRESH CREAM (20%), SUGAR, MILK SOLIDS, COCOA SOLIDS, GLUCOSE SYRUP, MACADAMIA NUTS (5%), WATER, EGG YOLK, THICKENERS (1442, LOCUST BEAN GUM, GUAR GUM, CARRAGEENAN), NATURAL FLAVOUR, SALT, EMULSIFIERS (476, SOY LECITHIN), NATURAL COLOURS (CARAMEL I, BETA CAROTENE), MAPLE SYRUP (0.5%), ACIDITY REGULATOR (CITRIC ACID), BURNT SUGAR. CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM. CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS. CONTAINS: MILK, EGG, SOY & TREE NUTS. MAY BE PRESENT: GLUTEN & PEANUTS. BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING OR INJURY HAZARD. ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS. MADE WITH FRESH MILK & CREAM. NO ARTIFICIAL COLOURS OR FLAVOURS. VEGETARIAN SUITABLE.
    Allergens: Eggs, Milk, Nuts, Soybeans
    Traces: Gluten, Peanuts

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: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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

  • E1442 - Hydroxypropyl distarch phosphate


    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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.

  • 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.

  • E407 - Carrageenan


    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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 (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E476 - Polyglycerol polyricinoleate


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Fresh milk, Fresh cream, Milk solids, Egg yolk

    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: 1442, 476, Caramel-i, Burnt-sugar, Contains-on-average-13-5-milk-fat-in-ice-cream, Chocolate-contains-minimum-35-cocoa-solids, Broken-sticks-rarely-occur-but-may-cause-a-choking-and-injury-hazard, Adult-supervision-recommended-for-children-0-5-years, Made-with-fresh-milk-and-cream

    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!

    : FRESH MILK, FRESH CREAM 20%, SUGAR, MILK SOLIDS, COCOA SOLIDS, GLUCOSE SYRUP, MACADAMIA NUTS 5%, WATER, EGG YOLK, THICKENERS (1442, LOCUST BEAN GUM, GUAR GUM, CARRAGEENAN), NATURAL FLAVOUR, SALT, EMULSIFIERS (476, SOY LECITHIN), NATURAL COLOURS (CARAMEL I, BETA CAROTENE), MAPLE SYRUP 0.5%, ACIDITY REGULATOR (CITRIC ACID), BURNT SUGAR, CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM, CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS, BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING and INJURY HAZARD, ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS, MADE WITH FRESH MILK and CREAM, SUITABLE
    1. FRESH MILK -> en:fresh-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    2. FRESH CREAM -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent: 20
    3. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    4. MILK SOLIDS -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    5. COCOA SOLIDS -> en:cocoa-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    6. GLUCOSE SYRUP -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. MACADAMIA NUTS -> en:macadamia-nut - vegan: yes - vegetarian: yes - ciqual_food_code: 15027 - percent: 5
    8. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    9. EGG YOLK -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002
    10. THICKENERS -> en:thickener
      1. 1442 -> en:1442
      2. LOCUST BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes
      3. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes
      4. CARRAGEENAN -> en:e407 - vegan: yes - vegetarian: yes
    11. NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    12. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    13. EMULSIFIERS -> en:emulsifier
      1. 476 -> en:476
      2. SOY LECITHIN -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    14. NATURAL COLOURS -> en:natural-colours
      1. CARAMEL I -> en:caramel-i
      2. BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    15. MAPLE SYRUP -> en:maple-syrup - vegan: yes - vegetarian: yes - percent: 0.5
    16. ACIDITY REGULATOR -> en:acidity-regulator
      1. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes
    17. BURNT SUGAR -> en:burnt-sugar
    18. CONTAINS ON AVERAGE 13.5% MILK FAT IN ICE CREAM -> en:contains-on-average-13-5-milk-fat-in-ice-cream
    19. CHOCOLATE CONTAINS MINIMUM 35% COCOA SOLIDS -> en:chocolate-contains-minimum-35-cocoa-solids
    20. BROKEN STICKS RARELY OCCUR BUT MAY CAUSE A CHOKING and INJURY HAZARD -> en:broken-sticks-rarely-occur-but-may-cause-a-choking-and-injury-hazard
    21. ADULT SUPERVISION RECOMMENDED FOR CHILDREN 0-5 YEARS -> en:adult-supervision-recommended-for-children-0-5-years
    22. MADE WITH FRESH MILK and CREAM -> en:made-with-fresh-milk-and-cream
    23. SUITABLE -> en:suitable - labels: en:vegetarian - vegetarian: en:yes

Nutrition

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    Bad 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: 5

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 4.69999980926514, rounded value: 4.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5, rounded value: 5)

    Negative points: 19

    • Energy: 4 / 10 (value: 1570, rounded value: 1570)
    • Sugars: 5 / 10 (value: 26.2999992370605, rounded value: 26.3)
    • Saturated fat: 10 / 10 (value: 13.8999996185303, rounded value: 13.9)
    • Sodium: 0 / 10 (value: 76, rounded value: 76)

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

    Nutritional score: (19 - 0)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (73.0g)
    Compared to: Ice creams
    Energy 1,570 kj
    (374 kcal)
    1,150 kj
    (273 kcal)
    +64%
    Fat 25.5 g 18.6 g +124%
    Saturated fat 13.9 g 10.1 g +83%
    Carbohydrates 31.7 g 23.1 g +18%
    Sugars 26.3 g 19.2 g +26%
    Fiber ? ?
    Proteins 4.7 g 3.43 g +41%
    Salt 0.19 g 0.139 g -11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 % 5 %
Serving size: 73.0g

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Data sources

Product added on by foodvisor
Last edit of product page on by trolley.
Product page also edited by archanox, inf, openfoodfacts-contributors.

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