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Plant Crunch - Muscle Repair - Hazelnut Soy Latte - INC - 60g

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Plant Crunch - Muscle Repair - Hazelnut Soy Latte - INC - 60g

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Barcode: 9400581051643 (EAN / EAN-13)

Quantity: 60g

Brands: INC

Categories: Plant-based foods and beverages, Plant-based foods, Dietary supplements, Bodybuilding supplements

Labels, certifications, awards: Vegetarian, Vegan, No added sugar

Origin of ingredients: New Zealand

Stores: Chemist Warehouse

Countries where sold: Australia

Matching with your preferences

Health

Ingredients

  • icon

    30 ingredients

    Soy Protein Nuggets (31%) (Soy Protein Isolate, Tapioca Starch, Salt), Sweeteners (Polydextrose, Sorbitol), Dark Chocolate (With No Added Sugar) (25%) (Cocoa Mass, Cocoa Butter, Sweeteners (Polydextrose, Erythritol, Steviol Glycosides), Emulsifier (Soy Lecithin), Flavour), Soy Protein Isolate, Vegetable Fat, Humectant (Glycerol), Roasted Almonds (3%), Roasted Hazelnuts (2%), Vegetable Gum (Xanthan Gum), Caramelised Sugar Syrup, Flavours, Emulsifier (Soy Lecithin), Salt.
    Allergens: 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: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E960 - Steviol glycosides
    • Additive: E968 - Erythritol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Humectant
    • 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

  • 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

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    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

  • 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

  • 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

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    Vegan

    No non-vegan ingredients

    Unrecognized ingredients: Soy-protein-nuggets, Vegetable-gum

    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

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Soy-protein-nuggets, Vegetable-gum

    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!

    Soy Protein Nuggets 31% (Soy Protein Isolate, Tapioca Starch, Salt), Sweeteners (Polydextrose, Sorbitol), Dark Chocolate (Cocoa Mass, Cocoa Butter, Sweeteners (Polydextrose, Erythritol, Steviol Glycosides), Emulsifier (Soy Lecithin), Flavour), Soy Protein Isolate, Vegetable Fat, Humectant (Glycerol), Almonds 3%, Hazelnuts 2%, Vegetable Gum (Xanthan Gum), Caramelised Sugar Syrup, Flavours, Emulsifier (Soy Lecithin), Salt
    1. Soy Protein Nuggets -> en:soy-protein-nuggets - percent_min: 31 - percent: 31 - percent_max: 31
      1. Soy Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 10.3333333333333 - percent_max: 31
      2. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.5
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.3333333333333
    2. Sweeteners -> en:sweetener - percent_min: 5.75 - percent_max: 31
      1. Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 2.875 - percent_max: 31
      2. Sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.5
    3. Dark Chocolate -> en:dark-chocolate - labels: en:no-added-sugar - vegan: maybe - vegetarian: yes - percent_min: 3.45454545454545 - percent_max: 28.6666666666667
      1. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.690909090909091 - percent_max: 28.6666666666667
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.3333333333333
      3. Sweeteners -> en:sweetener - percent_min: 0 - percent_max: 9.55555555555556
        1. Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.55555555555556
        2. Erythritol -> en:e968 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.77777777777778
        3. Steviol Glycosides -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.18518518518519
      4. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 7.16666666666667
        1. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.16666666666667
      5. Flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.73333333333333
    4. Soy Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 22.25
    5. Vegetable Fat -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 3 - percent_max: 18.4
    6. Humectant -> en:humectant - percent_min: 3 - percent_max: 14.3125
      1. Glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 3 - percent_max: 14.3125
    7. Almonds -> en:almond - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    8. Hazelnuts -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    9. Vegetable Gum -> en:vegetable-gum - percent_min: 0 - percent_max: 2
      1. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. Caramelised Sugar Syrup -> en:caramelised-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. Flavours -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    12. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 2
      1. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

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    Poor nutritional quality

    ⚠️ 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: 5

    • Proteins: 5 / 5 (value: 33.6, rounded value: 33.6)
    • Fiber: 5 / 5 (value: 14.5, rounded value: 14.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5, rounded value: 5)

    Negative points: 16

    • Energy: 4 / 10 (value: 1630, rounded value: 1630)
    • Sugars: 0 / 10 (value: 0.9, rounded value: 0.9)
    • Saturated fat: 10 / 10 (value: 11.5, rounded value: 11.5)
    • Sodium: 2 / 10 (value: 257, rounded value: 257)

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

    Score nutritionnel: 11 (16 - 5)

    Nutri-Score: D

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    Sugars in low quantity (0.9%)

    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 (0.642%)

    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     		Compared to: Bodybuilding supplements
    Energy 1,630 kj
    (390 kcal)     		+16%
    Fat 19.6 g +97%
    Saturated fat 11.5 g +196%
    Carbohydrates 4.8 g -68%
    Sugars 0.9 g -88%
    Fiber 14.5 g +133%
    Proteins 33.6 g -6%
    Salt 0.642 g -14%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by an0n1m0us, yuka.sY2b0xO6T85zoF3NwEKvlhd6D93ZuSPWDhbkt2uFxeaPH6LHZ9Fd86fhDqs.

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