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Crunchy Muesli - Delhaize - 300g
Crunchy Muesli - Delhaize - 300g
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Barcode: 5400113521211 (EAN / EAN-13)
Allgemengen Numm:: muesly au chocolat et aux noisettes
Quantitéit: 300g
Verpackungsart: en:Plastic, en:Bag, en:Box, en:Cardboard
Marken: Delhaize
Kategorien: en:Plant-based foods and beverages, en:Plant-based foods, en:Breakfasts, en:Cereals and potatoes, en:Cereals and their products, en:Breakfast cereals, en:Chocolate cereals, en:Mueslis, en:Mueslis with chocolate
Labelen, Zertifizéierungen, Auszeechnungen: Nutriscore, Nutriscore A, en:With sweeteners
Geschäfter: Delhaize
Country: Belsch, Frankräich, Lëtzebuerg (Land)
Matching with your preferences
Health
Inhaltstoffer
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33 ingredients
: Flocons d'avoine complets 47%, fibres alimentaires (polydextrose, dextrine résistante, inuline), croustillant de son 8% (son de blé, farine de blé, farine de riz, son d'avoine), chocolat 6% (édulcorant (maltitol), pâte de cacao, inuline, beurre de cacao, émulsifiant (lécithine de soja)), bâtonnet de son 5% (son de blé, dattes raisin secs), huile de tournesol, noisettes 4%, édulcorant (isomalt, glycoside de stéviol), son d'avoine, farine d'avoine, noix de coco râpée, arômes naturels, sel, antioxydant (extrait riche en tocophérols).Allergenen: en:Gluten, en:Nuts, en:SoybeansTraces: en:Lupin, en:Milk
Food processing
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Ultra processed foods
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:
- Zousätz: E1400
- Zousätz: E322
- Zousätz: E953
- Zousätz: E960
- Zousätz: E965
- Inhaltstoffer: Emulsifier
- Inhaltstoffer: Flavouring
- Inhaltstoffer: Sweetener
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Zousätz
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E1200
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 (Englesch)
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E1400
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 (Englesch)
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E322
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 (Englesch)
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E322i
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 (Englesch)
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E953
Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.Source: Wikipedia (Englesch)
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E960
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 (Englesch)
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E965
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 (Englesch)
Analys vun den Inhaltstoffer
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en:Palm oil free
No ingredients containing palm oil detected
Unrecognized ingredients: fr:dextrine-resistante, fr:croustillant-de-son, fr:batonnet-de-son, fr:dattes-raisin-secsSome ingredients could not be recognized.
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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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en:Vegan status unknown
Unrecognized ingredients: en:Fiber, fr:dextrine-resistante, fr:croustillant-de-son, fr:batonnet-de-son, fr:dattes-raisin-secsSome ingredients could not be recognized.
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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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en:Vegetarian status unknown
Unrecognized ingredients: en:Fiber, fr:dextrine-resistante, fr:croustillant-de-son, fr:batonnet-de-son, fr:dattes-raisin-secsSome ingredients could not be recognized.
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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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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!
: Flocons d'avoine complets 47%, fibres alimentaires (polydextrose, dextrine résistante, inuline), croustillant de son 8% (son de blé, farine de blé, farine de riz, son d'avoine), chocolat 6% (édulcorant (maltitol), pâte de cacao, inuline, beurre de cacao, émulsifiant (lécithine de soja)), bâtonnet de son 5% (son de blé, dattes raisin secs), huile de tournesol, noisettes 4%, édulcorant (isomalt, glycoside de stéviol), son d'avoine, farine d'avoine, noix de coco, arômes naturels, sel, antioxydant (extrait riche en tocophérols)- Flocons d'avoine complets -> en:whole-grain-oat-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 9311 - percent_min: 47 - percent: 47 - percent_max: 47
- fibres alimentaires -> en:fiber - percent_min: 8.2468253968254 - percent_max: 26
- polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 2.66666666666667 - percent_max: 26
- dextrine résistante -> fr:dextrine-resistante - percent_min: 0 - percent_max: 13
- inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.66666666666667
- croustillant de son -> fr:croustillant-de-son - percent_min: 8 - percent: 8 - percent_max: 8
- son de blé -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 2 - percent_max: 8
- farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4
- farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 2.66666666666667
- son d'avoine -> en:oat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9640 - percent_min: 0 - percent_max: 2
- chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
- édulcorant -> en:sweetener - percent_min: 1.2 - percent_max: 6
- maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 6
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 3
- inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 1.5
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.2
- lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.2
- édulcorant -> en:sweetener - percent_min: 1.2 - percent_max: 6
- bâtonnet de son -> fr:batonnet-de-son - percent_min: 5 - percent: 5 - percent_max: 5
- son de blé -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 2.5 - percent_max: 5
- dattes raisin secs -> fr:dattes-raisin-secs - percent_min: 0 - percent_max: 2.5
- huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 4 - percent_max: 5
- noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 4 - percent: 4 - percent_max: 4
- édulcorant -> en:sweetener - percent_min: 0 - percent_max: 4
- isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
- glycoside de stéviol -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- son d'avoine -> en:oat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9640 - percent_min: 0 - percent_max: 3.71428571428571
- farine d'avoine -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 3.25
- noix de coco -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 2.88888888888889
- arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.15
- antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.15
- extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
Ernährung
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Very good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually estimated from the list of ingredients: 4This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 10
- Protéinen/Ëiweisser: 5 / 5 (value: 11.4, rounded value: 11.4)
- Fiber: 5 / 5 (value: 24.9, rounded value: 24.9)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4, rounded value: 4)
Negative points: 8
- Energie: 4 / 10 (value: 1586, rounded value: 1586)
- Zocker: 0 / 10 (value: 4.3, rounded value: 4.3)
- Gesättescht Fetter: 4 / 10 (value: 4.2, rounded value: 4.2)
- Sodium: 0 / 10 (value: 60, rounded value: 60)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (8 - 10)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (15.4%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in moderate quantity (4.2%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in low quantity (4.3%)
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.
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Salt in low quantity (0.15%)
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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Ernährungangaben
Ernährungangaben As sold
for 100 g / 100 mlAs sold
per serving (30g)Compared to: en:Mueslis with chocolate Energie 1.586 kj
(379 kcal)476 kj
(114 kcal)-9 % Fat 15,4 g 4,62 g +12 % Saturated fat 4,2 g 1,26 g +7 % Carbohydrates 38,5 g 11,6 g -35 % Sugars 4,3 g 1,29 g -73 % Polyols 5,4 g 1,62 g Fiber 24,9 g 7,47 g +189 % Protein 11,4 g 3,42 g +17 % Salt 0,15 g 0,045 g -7 % Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 4 % 4 % Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5,444 % 5,444 %
Environment
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Eco-Score B - Low environmental impact
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: A (Score: 81/100)
Kategorie: Muesli, crunchy, with chocolate, with or without fruits, fortified with vitamins and chemical elements
- PEF environmental score: 0.27 (the lower the score, the lower the impact)
- including impact on climate change: 2.14 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Verpackungsart Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -11
Shape Material Recycling Impact Bag Plastic Héich Box Cardboard Low
Eco-Score for this product
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Impact for this product: B (Score: 65/100)
Produkt: Crunchy Muesli - Delhaize - 300g
Life cycle analysis score: 81
Sum of bonuses and maluses: -16
Final score: 65/100
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Carbon footprint
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Equal to driving 1.1 km in a petrol car
214 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Muesli, crunchy, with chocolate, with or without fruits, fortified with vitamins and chemical elements (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Verpackungsart Transportation Distribution Consumption
Verpackungsart
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Packaging with a medium impact
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Packaging parts
Bag (Plastic)
Box (Cardboard)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Plastic Total
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on vun openfoodfacts-contributors
Last edit of product page on vun packbot.
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