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2in1 Avocado Strawberry Sundae - Aice - 800 ml
2in1 Avocado Strawberry Sundae - Aice - 800 ml
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Barcode: 8885013130911 (EAN / EAN-13)
Kandidad: 800 ml
Balot: en:Plastic
Mga tatak: Aice
Mga kategorya: en:Desserts, en:Frozen foods, en:Frozen desserts, en:Ice creams and sorbets, Sorbetes, en:Sundae ice cream
Mga tanda, mga sertipikasyon, mga parangal:
Halal, en:Halal Food Authority
Pinagmulan ng mga sangkap: Singgapur
Ang link patungo sa pahina ng produkto sa opistal site ng gumawa: http://www.aice.co.id
Mga bansa kung saan ibinebenta: Pilipinas
Matching with your preferences
Health
Mga Sangkap
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32 ingredients
: Water, Sugar, Chocolate Sauce (Contains Soy lecithin), Strawbeiry Sauce, Milk Sold (Skimmed Milk Powder, Full Cream Mil Powder), Vegetable Oil, High Fructose Corn Syrup, Strawberry Juice, Avocado Powder, Butter, Maltodextrin, Coconut Milk Powder, Contains Permitted Stabilisers (Guar Gum NS 412, Sodium Carboxy Methyl Celllose iS 466, Xanthan Gum INS 415, Carrageenan NS 407, Carob Bean Gum INS 410), Emulsifier (Amino-and Di-glycerides Of Fatty Acid NS 471), Acidity Regulators (Citric Acid NS 330, Sodium Citrate INS 331), Artificial Flavourings, Salt, Monosodium Glutamate, Artificial Colorant (Fonceau 4 NS 124, Tartrazine ils 102, Brilliant Blue FCF NS 133)Mga allergen: en:Milk, en:None, en:SoybeansMga bakas: en:Milk, 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:
- Sangkap: E102
- Sangkap: E124
- Sangkap: E133
- Sangkap: E322
- Sangkap: E407
- Sangkap: E410
- Sangkap: E412
- Sangkap: E415
- Sangkap: E466
- Sangkap: E471
- Sangkap: E621 - Betsin
- Sangkap: Emulsifier
- Sangkap: Flavouring
- Sangkap: Glukosa
- Sangkap: High fructose corn syrup
- Sangkap: Maltodextrin
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.
Mga sangkap
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E102
Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.Source: Wikipedia (Wikang Ingles)
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E124
Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.Source: Wikipedia (Wikang Ingles)
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E133
Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.Source: Wikipedia (Wikang Ingles)
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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 (Wikang Ingles)
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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 (Wikang Ingles)
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E330
Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.Source: Wikipedia (Wikang Ingles)
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E331
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Source: Wikipedia (Wikang Ingles)
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E407
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 (Wikang Ingles)
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E410
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 (Wikang Ingles)
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E412
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 (Wikang Ingles)
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E415
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 (Wikang Ingles)
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E466
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 (Wikang Ingles)
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E471
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 (Wikang Ingles)
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E621 - Betsin
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia (Wikang Ingles)
Pagsusuri ng sangkap
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en:May contain palm oil
Ingredients that may contain palm oil: en:Vegetable oil
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en:Non-vegan
Non-vegan ingredients: en:Skimmed milk powder, MantekilyaSome 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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en:Vegetarian status unknown
Unrecognized ingredients: en:strawbeiry-sauce, en:milk-sold, en:full-cream-mil-powder, en:contains-permitted-stabilisers, en:guar-gum-ns-412, en:sodium-carboxy-methyl-celllose-is-466, en:carrageenan-ns-407, en:amino-and-diglycerides-of-fatty-acid-ns-471, en:citric-acid-ns-330, en:artificial-colorant, en:fonceau-4-ns-124, en:tartrazine-ils-102, en:brilliant-blue-fcf-ns-133Some 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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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, Chocolate Sauce, Strawbeiry Sauce, Milk Sold (Skimmed Milk Powder, Full Cream Mil Powder), Vegetable Oil, High Fructose Corn Syrup, Strawberry Juice, Avocado, Butter, Maltodextrin, Coconut Milk Powder, Contains Permitted Stabilisers (Guar Gum NS 412, Sodium Carboxy Methyl Celllose iS 466, Xanthan Gum e415, Carrageenan NS 407, Carob Bean Gum e410), Emulsifier (Amino-and Diglycerides Of Fatty Acid NS 471), Acidity Regulators (Citric Acid NS 330, Sodium Citrate e331), Artificial Flavourings, Salt, Monosodium Glutamate, Artificial Colorant (Fonceau 4 NS 124, Tartrazine ils 102, Brilliant Blue FCF NS 133)- Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.26315789473684 - percent_max: 100
- Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10
- Chocolate Sauce -> en:chocolate-sauce - vegan: maybe - vegetarian: yes - ciqual_food_code: 11300 - percent_min: 0 - percent_max: 10
- Strawbeiry Sauce -> en:strawbeiry-sauce - percent_min: 0 - percent_max: 10
- Milk Sold -> en:milk-sold - percent_min: 0 - percent_max: 10
- Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 10
- Full Cream Mil Powder -> en:full-cream-mil-powder - percent_min: 0 - percent_max: 5
- Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
- High Fructose Corn Syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 10
- Strawberry Juice -> en:strawberry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 10
- Avocado -> en:avocado - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
- Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 10
- Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
- Coconut Milk Powder -> en:coconut-milk-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18041 - percent_min: 0 - percent_max: 8.33333333333333
- Contains Permitted Stabilisers -> en:contains-permitted-stabilisers - percent_min: 0 - percent_max: 7.69230769230769
- Guar Gum NS 412 -> en:guar-gum-ns-412 - percent_min: 0 - percent_max: 7.69230769230769
- Sodium Carboxy Methyl Celllose iS 466 -> en:sodium-carboxy-methyl-celllose-is-466 - percent_min: 0 - percent_max: 3.84615384615385
- Xanthan Gum e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
- Carrageenan NS 407 -> en:carrageenan-ns-407 - percent_min: 0 - percent_max: 1.92307692307692
- Carob Bean Gum e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53846153846154
- Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
- Amino-and Diglycerides Of Fatty Acid NS 471 -> en:amino-and-diglycerides-of-fatty-acid-ns-471 - percent_min: 0 - percent_max: 7.14285714285714
- Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 6.66666666666667
- Citric Acid NS 330 -> en:citric-acid-ns-330 - percent_min: 0 - percent_max: 6.66666666666667
- Sodium Citrate e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
- Artificial Flavourings -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
- Monosodium Glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- Artificial Colorant -> en:artificial-colorant - percent_min: 0 - percent_max: 0
- Fonceau 4 NS 124 -> en:fonceau-4-ns-124 - percent_min: 0 - percent_max: 0
- Tartrazine ils 102 -> en:tartrazine-ils-102 - percent_min: 0 - percent_max: 0
- Brilliant Blue FCF NS 133 -> en:brilliant-blue-fcf-ns-133 - percent_min: 0 - percent_max: 0
Nutrisyon
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Mga antas ng sustansya
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Fat sa malaking kandidad (35%)
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 sa malaking kandidad (25%)
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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Asukal sa katamtaman ang dami (10%)
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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Asin sa kaunting kandidad (0%)
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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Mga katotohanan ng Nutrisyon
Mga katotohanan ng Nutrisyon As sold
para sa 100 g / 100 mlAs sold
bawat serving (100g)Compared to: en:Frozen desserts Enerhiya 628 kj
(150 kcal)628 kj
(150 kcal)+11% Fat 35 g 35 g +611% Saturated fat 25 g 25 g +701% Carbohydrates 16 g 16 g -15% Asukal 10 g 10 g -26% Fiber 1 g 1 g +36% Protina ? ? Asin 0 g 0 g Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.921 % 5.921 %
Kapaligiran
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Eco-Score B - Low environmental impact
⚠ ️The full impact of transportation to your country is currently unknown.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: 87/100)
Kategorya: Frozen dessert, Sundae ice cream type
Kategorya: Frozen dessert, Sundae ice cream type
- PEF environmental score: 0.22 (the lower the score, the lower the impact)
- including impact on climate change: 1.75 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Balot Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a high impact
Malus:
Environmental policy: -2
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact Singgapur Mataas
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Packaging with a medium impact
Malus: -10
Shape Material Recycling Impact Unknown Plastic Mataas ⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: B (Score: 76/100)
Produkto: 2in1 Avocado Strawberry Sundae - Aice - 800 ml
Life cycle analysis score: 87
Sum of bonuses and maluses: -10
Final score: 76/100
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Carbon footprint
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Equal to driving 0.9 km in a petrol car
175 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Frozen dessert, Sundae ice cream type (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Balot Transportation Distribution Consumption
Balot
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Packaging with a medium impact
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Packaging parts
(Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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Transportation
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Origins of ingredients
Origins of ingredients with a high impact
Origin of the product and/or its ingredients % of ingredients Impact Singgapur Mataas
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
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Data sources
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