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Smooth Hazelnut Chocolate Spread - M&S - 400 g

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Smooth Hazelnut Chocolate Spread - M&S - 400 g

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×

Barcode: 00218573

Quantity: 400 g

Packaging: en:JAR Recycle LID Recycle

Brands: M&S

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

Origin of ingredients: Na Tìrean Ìsle, An Tuirc

Stores: Marks & Spencer, Ocado

Countries where sold: An Fhraing, An Rìoghachd Aonaichte

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Health

Ingredients

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    9 ingredients

    : Sugar, Rapeseed Oil, Hazelnut Paste (13%), Dried Skimmed Milk, Fat Reduced Cocoa Powder, Cocoa Butter, Emulsifier (Soya Lecithin), Bourbon Vanilla Extract
    Allergens: en:Milk, en:Nuts, en:Soybeans

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:

    • Additive: E322
    • Ingredient: Emulsifier

    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

    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 (Beurla)

  • 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 (Beurla)

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Sugar, Rapeseed Oil, _Hazelnut_ Paste 13%, Skimmed _Milk_, Fat Reduced Cocoa Powder, Cocoa Butter, Emulsifier (_Soya_ Lecithin), Bourbon Vanilla Extract
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 13 - percent_max: 74
    2. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 13 - percent_max: 43.5
    3. _Hazelnut_ Paste -> en:hazelnut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 13 - percent: 13 - percent_max: 13
    4. Skimmed _Milk_ -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 13
    5. Fat Reduced Cocoa Powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 13
    6. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 13
    7. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 13
      1. _Soya_ Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 13
    8. Bourbon Vanilla Extract -> en:bourbon-vanilla-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 12.3333333333333

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 41

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

    Positive points: 4

    • Proteins: 3 / 5 (value: 6.2, rounded value: 6.2)
    • Fiber: 3 / 5 (value: 3.3, rounded value: 3.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 41.25, rounded value: 41.3)

    Negative points: 23

    • Energy: 7 / 10 (value: 2475, rounded value: 2475)
    • Sugars: 9 / 10 (value: 44.6, rounded value: 44.6)
    • Saturated fat: 7 / 10 (value: 7.1, rounded value: 7.1)
    • Sodium: 0 / 10 (value: 32, rounded value: 32)

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

    Nutritional score: (23 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: en:Cocoa and hazelnuts spreads
    Lùth 2,475 kj
    (595 kcal)     		+9%
    Fat 41.7 g +24%
    Saturated fat 7.1 g -14%
    Carbohydrates 47.1 g -12%
    Siùcar 44.6 g -7%
    Fiber 3.3 g +12%
    Proteins 6.2 g +6%
    Salann 0.08 g -22%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 41.25 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by johnpaulsmith.
Product page also edited by nikdey, openfoodfacts-contributors, roboto-app, tacite-mass-editor, teolemon, yuka.WDR3eE01a0txOHNXZ3MwNytpMkl3TzFPeUtTc2ZXZWxlK0JQSUE9PQ.

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