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nca - Cadbury

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Barcode: 9347043002037 (EAN / EAN-13)

Brands: Cadbury

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

Labels, certifications, awards: Australian made

Stores: Woolworths, Coles

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

  • icon

    25 ingredients

    water, sugar, milk solids, cocoa solids, cream, glucose syrup, hazelnut (3.6%), maltodextrin, vegetable origin emulsifiers [477, 476, 322 (soy), 471 (soy)], colour (150d), vegetable gums (412, 466, 410, 407a), flavours, preservative (220). contains milk, hazelnuts and soy. may contain traces of wheat, peanut and other tree nuts.
    Allergens: Milk, Nuts, Soybeans
    Traces: Gluten, 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: E150d - Sulphite ammonia caramel
    • Additive: E322 - Lecithins
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E220 - Sulphur dioxide

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    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

  • E407a - Processed eucheuma seaweed

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia

  • 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: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

  • 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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    Palm oil content unknown

    Unrecognized ingredients: 477, 476, 322, 471, 150d, Vegetable-gums, 412, 466, 410, 407a, 220

    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!

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    Non-vegan

    Non-vegan ingredients: Milk solids, 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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: 477, 476, 322, 471, 150d, Vegetable-gums, 412, 466, 410, 407a, 220

    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!

    water, sugar, milk solids, cocoa solids, cream, glucose syrup, hazelnut 3.6%, maltodextrin, vegetable (477, 476, 322 (soy), 471 (soy)), colour (150d), vegetable gums (412, 466, 410, 407a), flavours, preservative (220)
    1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 7.69230769230769 - percent_max: 78.4
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.6 - percent_max: 41
    3. milk solids -> en:milk-solids - vegan: no - vegetarian: yes - percent_min: 3.6 - percent_max: 28.5333333333333
    4. cocoa solids -> en:cocoa-solids - vegan: yes - vegetarian: yes - percent_min: 3.6 - percent_max: 22.3
    5. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 3.6 - percent_max: 18.56
    6. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 3.6 - percent_max: 16.0666666666667
    7. hazelnut -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 3.6 - percent: 3.6 - percent_max: 3.6
    8. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6
    9. vegetable -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6
      1. 477 -> en:477 - percent_min: 0 - percent_max: 3.6
      2. 476 -> en:476 - percent_min: 0 - percent_max: 1.8
      3. 322 -> en:322 - percent_min: 0 - percent_max: 1.2
        1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      4. 471 -> en:471 - percent_min: 0 - percent_max: 0.9
        1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
    10. colour -> en:colour - percent_min: 0 - percent_max: 3.6
      1. 150d -> en:150d - percent_min: 0 - percent_max: 3.6
    11. vegetable gums -> en:vegetable-gums - percent_min: 0 - percent_max: 3.6
      1. 412 -> en:412 - percent_min: 0 - percent_max: 3.6
      2. 466 -> en:466 - percent_min: 0 - percent_max: 1.8
      3. 410 -> en:410 - percent_min: 0 - percent_max: 1.2
      4. 407a -> en:407a - percent_min: 0 - percent_max: 0.9
    12. flavours -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.6
    13. preservative -> en:preservative - percent_min: 0 - percent_max: 3.6
      1. 220 -> en:220 - percent_min: 0 - percent_max: 3.6

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Ice creams
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.6 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by inf
Last edit of product page on by roboto-app.
Product page also edited by archanox.

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