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Berry Frugo's - Go Natural

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Berry Frugo's - Go Natural

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Barcode: 9310846050932 (EAN / EAN-13)

Brands: Go Natural

Labels, certifications, awards: No gluten, Kosher, No artificial flavors, No artificial preservatives, Australian made, Calcium source, No artificial colors, No artificial colours or flavours

Stores: Woolworths

Countries where sold: Australia, France

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Health

Ingredients

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    22 ingredients

    Yoghurt Coating (80%) [Sugar, Vegetable Oil, Milk Solids including Yoghurt Powder (22%)), Emulsifiers (Soy Lecithin, 472, 476), Calcium Carbonate], Fruit Centre (49%) [Concentrated Apple Purée (44%), Concentrated Apple Juice (33%), Strawberry Puree (9%), Blackcurrant Puree (7%), Raspberry Puree (2%), Blueberry Puree (2%), Citrus Fibre, Pectin, Natural Flavours], Glazing Agents (1400, 904). Contains Milk and Soy. May contain traces of Peanuts and Tree Nuts.
    Allergens: Milk, Soybeans
    Traces: Nuts, 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: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E440 - Pectins
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent

    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

  • 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

  • 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.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Milk-solids-including-yoghurt-powder, 472, 476, Fruit-centre, 1400, 904

    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: Milk-solids-including-yoghurt-powder, 472, 476, Fruit-centre, 1400, 904

    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: Yoghurt Coating 80% (Sugar, Vegetable Oil, Milk Solids including Yoghurt Powder 22%, Emulsifiers (Soy Lecithin, 472, 476), Calcium Carbonate), Fruit Centre 49% (Apple Purée 44%, Concentrated Apple Juice 33%, Strawberry Puree 9%, Blackcurrant 7%, Raspberry Puree 2%, Blueberry 2%, Citrus Fibre, Pectin, Natural Flavours), Glazing Agents (1400, 904)
    1. Yoghurt Coating -> en:yogurt-coating - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 19593 - percent: 80
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      3. Milk Solids including Yoghurt Powder -> en:milk-solids-including-yoghurt-powder - percent: 22
      4. Emulsifiers -> en:emulsifier
        1. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
        2. 472 -> en:472
        3. 476 -> en:476
      5. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe
    2. Fruit Centre -> en:fruit-centre - percent: 49
      1. Apple Purée -> en:apple-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13050 - percent: 44
      2. Concentrated Apple Juice -> en:concentrated-apple-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2074 - percent: 33
      3. Strawberry Puree -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent: 9
      4. Blackcurrant -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent: 7
      5. Raspberry Puree -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent: 2
      6. Blueberry -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent: 2
      7. Citrus Fibre -> en:citrus-fibre - vegan: yes - vegetarian: yes
      8. Pectin -> en:e440a - vegan: yes - vegetarian: yes
      9. Natural Flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    3. Glazing Agents -> en:glazing-agent
      1. 1400 -> en:1400
      2. 904 -> en:904

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,117 kj
    (506 kcal)
    Fat 24.7 g
    Saturated fat 24.7 g
    Carbohydrates 65.7 g
    Sugars 64.2 g
    Fiber 1 g
    Proteins 2.2 g
    Salt 0.5 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 97 %

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Data sources

Product added on by kiliweb
Last edit of product page on by cirno.
Product page also edited by archanox, inf, openfoodfacts-contributors, roboto-app, yuka.UmFvWURJNER2dVV3c1BZZzJRaUo0dU56bkllUGYwR1FCN1VXSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhd7bd7lp2j2JQTTwG2l2_KADpb3UM5D-7fBDKs.

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