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Clusters crunchy choco - Nestlé - 140 g, 4 barres de 35 g ℮

Clusters crunchy choco - Nestlé - 140 g, 4 barres de 35 g ℮

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Barcode: 5900020029133 (EAN / EAN-13)

Common name: Barre de céréales au blé complet et pépites de chocolat

Quantity: 140 g, 4 barres de 35 g ℮

Packaging: Plastic, Bag, Cardboard, Sleeve, fr:Point vert

Brands: Nestlé

Categories: Snacks, Sweet snacks, Bars, Cereal bars, Chocolate cereal bars

Labels, certifications, awards: No artificial flavors, New, No artificial colors

Stores: Delhaize, Leclerc, Magasins U

Countries where sold: Austria, Belgium, France, Germany, Switzerland

Matching with your preferences

Health

Ingredients

  • icon

    48 ingredients


    French: Céréales 40,3% (blé complet 17,5%, avoine complète 15,2%, farine de blé complet 4,8%, farine de mais complète 1,4%, semoule de maïs, farine de riz), sirop de glucose, chocolat 12% (sucre, pâte de cacao, beurre de cacao, émulsifiants : lécithine de soja, polyricinoléate de polyglycérol ; arôme naturel de vanille), pépites de chocolat 6% (sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine de soja, arôme naturel de vanille), sucre, extrait de malt d'orge, dextrose, huiles végétales (palme, tournesol), son de blé, humectants : sorbitol, glycérol ; sel, miel, amidon de maïs, poudre de cacao, sirop de sucre inverti, mélasse, arômes naturels, cacao maigre en poudre, correcteur d'acidité : phosphates de sodium ; émulsifiant : lécithine de tournesol, antioxydant : extraits riches en tocophérols ; colorant : bêta-carotène.
    Allergens: Gluten, Soybeans, fr:avoine
    Traces: Milk, Nuts

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: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar

    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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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
  • E339 - Sodium phosphates


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    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
  • E476 - Polyglycerol polyricinoleate


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
  • icon

    Maybe vegetarian


    Ingredients that may not be vegetarian: E422, Natural flavouring, E160ai
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


    Céréales 40.3% (_blé_ complet 17.5%, _avoine_ complète 15.2%, farine de _blé_ complet 4.8%, farine de mais complète 1.4%, semoule de maïs, farine de riz), sirop de glucose, chocolat 12% (sucre, pâte de cacao, beurre de cacao, émulsifiants (lécithine de _soja_), polyricinoléate de polyglycérol, arôme naturel de vanille), pépites de chocolat 6% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de _soja_), arôme naturel de vanille), sucre, extrait de malt d'_orge_, dextrose, huiles végétales de palme, huiles végétales de tournesol, son de _blé_, humectants (sorbitol), glycérol, sel, miel, amidon de maïs, poudre de cacao, sirop de sucre inverti, mélasse, arômes naturels, cacao maigre en poudre, correcteur d'acidité (phosphates de sodium), émulsifiant (lécithine de tournesol), antioxydant (extraits riches en tocophérols), colorant (bêta-carotène)
    1. Céréales -> en:cereal - vegan: yes - vegetarian: yes - percent_min: 40.3 - percent: 40.3 - percent_max: 40.3
      1. _blé_ complet -> en:whole-wheat - vegan: yes - vegetarian: yes - percent_min: 17.5 - percent: 17.5 - percent_max: 17.5
      2. _avoine_ complète -> en:wholemeal-oat - vegan: yes - vegetarian: yes - percent_min: 15.2 - percent: 15.2 - percent_max: 15.2
      3. farine de _blé_ complet -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.8 - percent: 4.8 - percent_max: 4.8
      4. farine de mais complète -> en:whole-grain-corn-flour - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
      5. semoule de maïs -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 0.699999999999999 - percent_max: 1.4
      6. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.700000000000003
    2. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 12 - percent_max: 40.3
    3. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 12
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      5. polyricinoléate de polyglycérol -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
      6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    4. pépites de chocolat -> en:chocolate-chunk - vegan: maybe - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 6
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.5
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    6. extrait de malt d'_orge_ -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    8. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 6
    9. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 6
    10. son de _blé_ -> en:wheat-bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.2125
    11. humectants -> en:humectant - percent_min: 0 - percent_max: 4.63333333333333
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.63333333333333
    12. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.17
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.79090909090909
    14. miel -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.475
    15. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.20769230769231
    16. poudre de cacao -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.97857142857143
    17. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.78
    18. mélasse -> en:molasses - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.60625
    19. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.45294117647059
    20. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.31666666666667
    21. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.19473684210526
      1. phosphates de sodium -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.19473684210526
    22. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.085
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.085
    23. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.98571428571429
      1. extraits riches en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.98571428571429
    24. colorant -> en:colour - percent_min: 0 - percent_max: 1.89545454545455
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.89545454545455

Nutrition

  • icon

    Poor 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: 0

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

    Positive points: 5

    • Proteins: 3 / 5 (value: 6.4, rounded value: 6.4)
    • Fiber: 5 / 5 (value: 6.7, rounded value: 6.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 16

    • Energy: 5 / 10 (value: 1724, rounded value: 1724)
    • Sugars: 5 / 10 (value: 23.8, rounded value: 23.8)
    • Saturated fat: 4 / 10 (value: 4.5, rounded value: 4.5)
    • Sodium: 2 / 10 (value: 240, rounded value: 240)

    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 high quantity (23.8%)


    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 (0.6%)


    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
    As sold
    per serving (35 g, 1 barre)
    Compared to: Chocolate cereal bars
    Energy 1,724 kj
    (412 kcal)
    603 kj
    (144 kcal)
    -12%
    Fat 12.7 g 4.45 g -45%
    Saturated fat 4.5 g 1.57 g -65%
    Carbohydrates 61.9 g 21.7 g +11%
    Sugars 23.8 g 8.33 g -32%
    Fiber 6.7 g 2.35 g
    Proteins 6.4 g 2.24 g -19%
    Salt 0.6 g 0.21 g +57%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 0 % 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 35 g, 1 barre

Environment

Carbon footprint

Packaging

Transportation

Threatened species