Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Skinny dream cherry bakewell - 24g

edit Edit the page

Skinny dream cherry bakewell - 24g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 5056315500839 (EAN / EAN-13)

Quantity: 24g

Brandaí: Skinny Dream

Catagóirí: en:Snacks, en:Sweet snacks, en:Biscuits and cakes, Briosca, en:Filled biscuits, en:Biscuit filled with fruit paste

Origin of ingredients: Poblacht na hÉireann

Siopaí: Dealz, Supervalu, Lidl, Tesco

Country: Poblacht na hÉireann

Matching with your preferences

Health

Comhábhair

  • icon

    48 ingredients

    An Béarla: Milk Chocolate (30%) [Sugar, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Lactose (Milk), Whey Power (Milk), Anhydrous Milk Fat, Emulsifiers (Soya Lecithin, Polyglycerol Polyricinoleate), Natural Vanilla Flavouring], Caramel (29%) [Bulking Agent (Polydextrose), Water, Invert Sugar Syrup, Anhydrous Milk Fat, Sugar, Emulsifier (Mono and Di-Glycerides of Fatty Acids), Natural Flavourings, Colour: E163 (Anthocyanin, Water, Potassium Sorbate)], Glucose Syrup, Bulking Agent (Polydextrose), Water, Crisped Cereal (4%) [Rice Flour, Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Malted Barley Flour, Whey Powder (Milk), Salt, Rapeseed Oil], Natural Flavouring, Egg Albumen, Stabiliser (Cellulose).
    Hailléirginí: Glútan, Bainne, Pónairí soighe

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Additive: E163
    • Additive: E322
    • Additive: E460 - Ceallalós
    • Additive: E471
    • Additive: E476 - Polairicineoláit pholaigliocróil
    • Comhábhar: Toirteoir
    • Comhábhar: Dath
    • Comhábhar: Eiblitheoir
    • Comhábhar: Flavouring
    • Comhábhar: Glúcós
    • Comhábhar: Glucose syrup
    • Comhábhar: Invert sugar
    • Comhábhar: Lachtós
    • Comhábhar: Whey

    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 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 (An Béarla)

  • E163

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia (An Béarla)

  • E202

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia (An Béarla)

  • 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 (An Béarla)

  • 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 (An Béarla)

  • E460 - Ceallalós

    Ceallalós: -C6H10O5-n, polaisiúicríd struchtúrtha a fhaightear den chuid is mó i mballaí na gceall in ábhar adhmadach is plandúil, cosúil le cadás. Is polaiméir comhdhlúthucháin glúcóis í atá isiméireach le stáirse. Príomhamhábhar páipéir. Cruthaítear díorthaigh thábhachtacha de trí eistearúchán, cuid de na grúpaí hiodrocsaile, ina measc réón -aicéatáit cheallalóis-, gunnachadás -níotráit cheallalóis nó nítriceallalós-. Foirm ceallalóis, sínte i leatháin thanaí thrédhearcacha, is ea ceallafán, a úsáidtear chun bia is earraí somhillte eile a phacáil.
    Source: Wikipedia

  • 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 (An Béarla)

  • E476 - Polairicineoláit pholaigliocróil

    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 (An Béarla)

Ingredients analysis

  • icon

    en:Non-vegan

    Non-vegan ingredients: en:Milk chocolate, en:Skimmed milk powder, Lachtós, en:Butterfat, en:Butterfat, en:Whey powder, en:Egg white

    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

    en:Vegetarian status unknown

    Unrecognized ingredients: en:whey-power, en:crisped-cereal, Iarann, Tiaimín

    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!

    en: Milk Chocolate 30% (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Milk Powder, Lactose, Whey Power, Anhydrous Milk Fat, Emulsifiers (Soya Lecithin, Polyglycerol Polyricinoleate), Natural Vanilla Flavouring), Caramel 29% (Bulking Agent (Polydextrose), Water, Invert Sugar Syrup, Anhydrous Milk Fat, Sugar, Emulsifier (mono- and DiGlycerides of Fatty Acids), Natural Flavourings, Colour (e163, Anthocyanin), Water, Potassium Sorbate), Glucose Syrup, Bulking Agent (Polydextrose), Water, Crisped Cereal 4% (Rice Flour, Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Malted Barley Flour, Whey Powder, Salt, Rapeseed Oil), Natural Flavouring, Egg Albumen, Stabiliser (Cellulose)
    1. Milk Chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 30 - percent: 30 - percent_max: 30
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 3.33333333333333 - percent_max: 30
      2. Cocoa Butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 15
      3. Cocoa Mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 10
      4. Skimmed Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 7.5
      5. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6
      6. Whey Power -> en:whey-power - percent_min: 0 - percent_max: 5
      7. Anhydrous Milk Fat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 4.28571428571429
      8. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 3.75
        1. Soya Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.75
        2. Polyglycerol Polyricinoleate -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.875
      9. Natural Vanilla Flavouring -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    2. Caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 29 - percent: 29 - percent_max: 29
      1. Bulking Agent -> en:bulking-agent - percent_min: 2.9 - percent_max: 29
        1. Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 2.9 - percent_max: 29
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 14.5
      3. Invert Sugar Syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 9.66666666666667
      4. Anhydrous Milk Fat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 7.25
      5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.8
      6. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 4.83333333333333
        1. mono- and DiGlycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.83333333333333
      7. Natural Flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.14285714285714
      8. Colour -> en:colour - percent_min: 0 - percent_max: 3.625
        1. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.625
        2. Anthocyanin -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8125
      9. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.22222222222222
      10. Potassium Sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    3. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 5.85714285714286 - percent_max: 29
    4. Bulking Agent -> en:bulking-agent - percent_min: 4 - percent_max: 20.5
      1. Polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 20.5
    5. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4 - percent_max: 12.3333333333333
    6. Crisped Cereal -> en:crisped-cereal - percent_min: 4 - percent: 4 - percent_max: 4
      1. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0.571428571428571 - percent_max: 4
      2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2
        1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2
        2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
        3. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
        4. Iron -> en:iron - percent_min: 0 - percent_max: 0.5
        5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 0.4
      3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.33333333333333
      4. Malted Barley Flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 1
      5. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
      6. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.09
      7. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 0.09
    7. Natural Flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    8. Egg Albumen -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 4
    9. Stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 4
      1. Cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (24g)     		Compared to: Briosca
    Fuinneamh 1,541 kj
    (368 kcal)     		370 kj
    (88 kcal)     		-20%
    Saill 8.8 g 2.11 g -57%
    SáSitheáin saill 5.5 g 1.32 g -46%
    Carbaihiodráit 57.2 g 13.7 g -7%
    Siúcraí ? ?
    Snáithín 29.3 g 7.03 g +873%
    Próitéin 2.6 g 0.624 g -57%
    Salann 0.09 g 0.022 g -83%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.052 % 0.052 %
Serving size: 24g

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on ag foodless
Last edit of product page on ag foodvisor.
Product page also edited by caraldine.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page