scale Join the packaging operation

Help us create transparency on the packaging of food products with the operation Tackling Food Packaging in partnership with ADEME, the French Agency for Ecological Transition! #TacklingPackaging

close
arrow_upward

Hazelnut spread - Nuttvia

edit Edit the page

Hazelnut spread - Nuttvia

This product page is not complete. You can help by editing it based on the photos we have, by taking more photos using the Android or iPhone/iPad app or, if you are the producer of this product, by signing up to our Platform for Producers. Thank you! ×

Barcode: 9351008000006 (EAN / EAN-13)

Brands: Nuttvia

Categories: Breakfasts, Spreads, Sweet spreads, fr:Pâtes à tartiner, Hazelnut spreads, Chocolate spreads, Cocoa and hazelnuts spreads

Labels, certifications, awards: Made in Germany

Stores: Woolworths

Countries where sold: Australia, France

Matching with your preferences

Health

Ingredients

  • icon

    16 ingredients

    SWEETENERS (MALTITOL, ERYTHRITOL, STEVIOL GLYCOSIDES), VEGETABLE OIL (SUNFLOWER, COCONUT), MALTODEXTRIN, HAZELNUTS (10%), FAT-REDUCED COCOA POWDER (7.4%), COCOA BUTTER, EMULSIFIER (LECITHINS [SUNFLOWER]), SWEET WHEY POWDER (FROM MILK). CONTAINS: TREE NUTS, MILK. MAY CONTAIN ALMONDS.
    Allergens: Milk, Nuts
    Traces: Milk, Nuts, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E960 - Steviol glycosides
    • Additive: E965 - Maltitol
    • Additive: E968 - Erythritol
    • Ingredient: Emulsifier
    • Ingredient: Sweetener
    • Ingredient: Whey

    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

  • 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

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    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

  • E968 - Erythritol

    Erythritol: Erythritol --2R,3S--butane-1‚2,3‚4-tetrol- is a sugar alcohol -or polyol- that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by Scottish chemist John Stenhouse. It occurs naturally in some fruit and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. Erythritol is 60–70% as sweet as sucrose -table sugar- yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. Under U.S. Food and Drug Administration -FDA- labeling requirements, it has a caloric value of 0.2 kilocalories per gram -95% less than sugar and other carbohydrates-, though nutritional labeling varies from country to country. Some countries, such as Japan and the United States, label it as zero-calorie; the European Union labels it 0 kcal/g.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Sweet whey powder, Milk
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

    SWEETENERS (MALTITOL, ERYTHRITOL, STEVIOL GLYCOSIDES), VEGETABLE OIL (SUNFLOWER, COCONUT), MALTODEXTRIN, HAZELNUTS 10%, FAT-REDUCED COCOA POWDER 7.4%, COCOA BUTTER, EMULSIFIER (LECITHINS (SUNFLOWER)), SWEET WHEY POWDER (FROM MILK)
    1. SWEETENERS -> en:sweetener - percent_min: 12.5 - percent_max: 62.6
      1. MALTITOL -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 4.16666666666667 - percent_max: 62.6
      2. ERYTHRITOL -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 31.3
      3. STEVIOL GLYCOSIDES -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20.8666666666667
    2. VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 10 - percent_max: 36.3
      1. SUNFLOWER -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 36.3
      2. COCONUT -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 18.15
    3. MALTODEXTRIN -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 27.5333333333333
    4. HAZELNUTS -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
    5. FAT-REDUCED COCOA POWDER -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 7.4 - percent: 7.4 - percent_max: 7.4
    6. COCOA BUTTER -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.4
    7. EMULSIFIER -> en:emulsifier - percent_min: 0 - percent_max: 7.4
      1. LECITHINS -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.4
        1. SUNFLOWER -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.4
    8. SWEET WHEY POWDER -> en:sweet-whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.4
      1. FROM MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.4

Nutrition

  • icon

    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: 10

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

    Positive points: 3

    • Proteins: 2 / 5 (value: 3.4, rounded value: 3.4)
    • Fiber: 3 / 5 (value: 3.3, rounded value: 3.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 10, rounded value: 10)

    Negative points: 11

    • Energy: 5 / 10 (value: 1862, rounded value: 1862)
    • Sugars: 0 / 10 (value: 1.7, rounded value: 1.7)
    • Saturated fat: 6 / 10 (value: 6.2, rounded value: 6.2)
    • Sodium: 0 / 10 (value: 8, rounded value: 8)

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

    Score nutritionnel: 8 (11 - 3)

    Nutri-Score: C

  • icon

    Sugars in low quantity (1.7%)

    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 low quantity (0.02%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Cocoa and hazelnuts spreads
    Energy 1,862 kj
    (445 kcal)     		-16%
    Fat 28.5 g -7%
    Saturated fat 6.2 g -26%
    Carbohydrates 58.2 g +2%
    Sugars 1.7 g -97%
    Fiber 3.3 g
    Proteins 3.4 g -39%
    Salt 0.02 g -80%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by gmlaa.
Product page also edited by archanox, clockwerx, ecoscore-impact-estimator, inf, openfoodfacts-contributors, roboto-app, xdelatorre-gmail-com, yuka.UnAwd0tiZzdsdUU2a01NN3BFdUx3dWt2L2JDTVdrS2VEL2c0SUE9PQ.

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