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Lo carb: Crunch honey almond - aussie bodies - 40.0g

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Lo carb: Crunch honey almond - aussie bodies - 40.0g

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Barcode: 9317296340651 (EAN / EAN-13)

Quantity: 40.0g

Brands: aussie bodies

Categories: Dietary supplements, Bodybuilding supplements, Protein bars

Stores: Woolworths, Coles

Countries where sold: Australia

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Health

Ingredients

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    38 ingredients

    Aussie Bodies® Protein Blend (33%) (Soy Protein Crisps (Soy Protein Isolate, Tapioca Starch, Salt), Whey Protein Concentrate, Milk Protein Concentrate), Protein Milk Chocolate (30%) (Sweetener (Maltitol), Cocoa Butter, Milk Solids, Cocoa Mass, Soy Protein Isolate, Emulsifier (Soy Lecithin), Flavour), Bulking Agent (Polydextrose), Sweetener (Maltitol), Humectant (Glycerol), Honey Powder (3%) (Maltodextrin, Honey), Roasted Almond Pieces (3%), Unsalted Butter, Vegetable Fat, Vegetable Gums (Acacia Gum, Xanthan Gum), Black Chia Seeds (1%), Sesame Seeds (1%), Flavour, Salt, Emulsifier (Soy Lecithin).
    Allergens: Sesame seeds, Soybeans

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: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E965 - Maltitol
    • Ingredient: Bulking agent
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Humectant
    • Ingredient: Milk proteins
    • Ingredient: Sweetener

    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

  • E1200 - Polydextrose

    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • 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

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    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

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Whey protein, Milk protein concentrate, Milk solids, Honey, Honey, Unsalted butter

    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: Aussie-bodies-protein-blend, Soy-protein-crisps, Protein-milk-chocolate, Vegetable-gums, Black-chia-seeds

    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!

    Aussie Bodies® Protein Blend 33% (Soy Protein Crisps (Soy Protein Isolate, Tapioca Starch, Salt), Whey Protein, Milk Protein Concentrate), Protein Milk Chocolate 30% (Sweetener (Maltitol), Cocoa Butter, Milk Solids, Cocoa Mass, Soy Protein Isolate, Emulsifier (Soy Lecithin), Flavour), Bulking Agent (Polydextrose), Sweetener (Maltitol), Humectant (Glycerol), Honey 3% (Maltodextrin, Honey), Almond Pieces 3%, Unsalted Butter, Vegetable Fat, Vegetable Gums (Acacia Gum, Xanthan Gum), Black Chia Seeds 1%, Sesame Seeds 1%, Flavour, Salt, Emulsifier (Soy Lecithin)
    1. Aussie Bodies® Protein Blend -> en:aussie-bodies-protein-blend - percent_min: 33 - percent: 33 - percent_max: 33
      1. Soy Protein Crisps -> en:soy-protein-crisps - percent_min: 11 - percent_max: 33
        1. Soy Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 3.66666666666667 - percent_max: 33
        2. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.5
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11
      2. Whey Protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.5
      3. Milk Protein Concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11
    2. Protein Milk Chocolate -> en:protein-milk-chocolate - percent_min: 30 - percent: 30 - percent_max: 30
      1. Sweetener -> en:sweetener - percent_min: 4.28571428571429 - percent_max: 30
        1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 4.28571428571429 - percent_max: 30
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
      3. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      4. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.5
      5. Soy Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      6. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5
        1. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      7. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.28571428571429
    3. Bulking Agent -> en:bulking-agent - percent_min: 3 - percent_max: 20
      1. Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 20
    4. Sweetener -> en:sweetener - percent_min: 3 - percent_max: 18.5
      1. Maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 18.5
    5. Humectant -> en:humectant - percent_min: 3 - percent_max: 11.3333333333333
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 3 - percent_max: 11.3333333333333
    6. Honey -> en:honey - vegan: no - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
      1. Maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 1.5 - percent_max: 3
      2. Honey -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    7. Almond Pieces -> en:almonds-pieces - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    8. Unsalted Butter -> en:unsalted-butter - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 3
    9. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1 - percent_max: 3
    10. Vegetable Gums -> en:vegetable-gums - percent_min: 1 - percent_max: 2.875
      1. Acacia Gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.875
      2. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
    11. Black Chia Seeds -> en:black-chia-seeds - percent_min: 1 - percent: 1 - percent_max: 1
    12. Sesame Seeds -> en:sesame-seeds - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    13. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    14. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    15. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Nutrition

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    Average nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 30.4, rounded value: 30.4)
    • Fiber: 5 / 5 (value: 6.6, rounded value: 6.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3, rounded value: 3)

    Negative points: 13

    • Energy: 1 / 10 (value: 565, rounded value: 565)
    • Sugars: 1 / 10 (value: 5, rounded value: 5)
    • Saturated fat: 7 / 10 (value: 7.54, rounded value: 7.5)
    • Sodium: 4 / 10 (value: 378, rounded value: 378)

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

    Score nutritionnel: 8 (13 - 5)

    Nutri-Score: C

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    Sugars in moderate quantity (5%)

    What you need to know
    • 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.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in moderate quantity (0.945%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (40.0g)     		Compared to: Protein bars
    Energy 565 kj
    (135 kcal)     		226 kj
    (54 kcal)     		-64%
    Fat 13.9 g 5.56 g -3%
    Saturated fat 7.54 g 3.02 g +37%
    Carbohydrates 9.7 g 3.88 g -49%
    Sugars 5 g 2 g -49%
    Fiber 6.6 g 2.64 g -22%
    Proteins 30.4 g 12.2 g +9%
    Salt 0.945 g 0.378 g +64%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3 % 3 %
Serving size: 40.0g

Environment

Packaging

Transportation

Data sources

Product added on by foodvisor
Last edit of product page on by kiliweb.
Product page also edited by archanox, cvettellina, inf, openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlklDeIHyoRDcLQzVwmGAmeixCsbuWdRt8JLCbKo, yuka.sY2b0xO6T85zoF3NwEKvlkx4TYHf-BLGHS3ilG2z6vneDYbRX4124brHN6g.

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