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Jaffa Cakes Cherry Flavour – McVitie's – 10 × 12.2 g

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Jaffa Cakes Cherry Flavour – McVitie's – 10 × 12.2 g

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Barcode:
5000168025926(EAN / EAN-13)

Quantity: 10 × 12.2 g

Packaging: Film, Card-carton

Brands: McVitie's

Categories: Snacks, Sweet snacks, Biscuits and cakes, Jaffa cakes

Labels, certifications, awards: Vegetarian

Stores: Morrisons, Lidl

Countries where sold: Jersey, United Kingdom

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 22/55

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      Energy

      4/10 points (1584kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      14/15 points (50g)

      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.

    • icon

      Salt

      1/20 points (0.27g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (2.1g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

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

      Nutritional score: 22 (22 - 0)

      Nutri-Score: E

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (12g)     		Compared to: Biscuits and cakes
    Energy 1,584 kj
    (375 kcal)     		190 kj
    (45 kcal)     		-13%
    Fat 8 g 0.96 g -57%
    Saturated fat 4 g 0.48 g -59%
    Carbohydrates 69.6 g 8.35 g +19%
    Sugars 50 g 6 g +46%
    Fiber 2.1 g 0.252 g +18%
    Proteins 5 g 0.6 g -5%
    Salt 0.27 g 0.032 g -54%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.751 % 0.751 %
Serving size: 12g

Ingredients

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    49 ingredients

    Glucose-Fructose Syrup, Dark Chocolate (19%) [Sugar, Cocoa Mass, Vegetable Fats (Palm, Shea), Butter Oil (Milk), Cocoa Butter, Emulsifiers (Soya Lecithin, E476), Natural Flavouring], Sugar, Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Whole Egg, Water, Dextrose, Concentrated Orange Juice, Glucose Syrup, Vegetable Oils (Sunflower, Palm), Humectant (Glycerine), Gelling Agent (Pectin), Acid (Citric Acid), Raising Agents (Ammonium Bicarbonate, Disodium Diphosphate, Sodium Bicarbonate), Acidity Regulator (Sodium Citrates), Dried Whole Egg, Vegetable Extracts (Black Carrot, Radish), Natural Cherry Flavouring, Colour (Curcumin), Emulsifier (Soya Lecithin).
    Allergens: Eggs, Gluten, Milk, Soybeans

    • Ingredient information

      • Glucose-fructose syrup: 50.0% (estimate)

      • Dark chocolate: 19.0%

      • — Sugar: 10.9% (estimate)

      • — Cocoa paste: 4.1% (estimate)

      • — Vegetable fat: 2.0% (estimate)

      • —— Palm: < 2% (estimate)

      • —— Shea butter: < 2% (estimate)

      • — Butterfat: < 2% (estimate)

      • — Cocoa butter: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— Soya lecithin: < 2% (estimate)

      • —— E476: < 2% (estimate)

      • — Natural flavouring: < 2% (estimate)

      • Sugar: 9.5% (estimate)

      • Flour: 9.5% (estimate)

      • — Wheat flour: 4.8% (estimate)

      • — Calcium: 2.4% (estimate)

      • — Iron: < 2% (estimate)

      • — E375: < 2% (estimate)

      • — Thiamin: < 2% (estimate)

      • Whole egg: 6.0% (estimate)

      • Water: 3.0% (estimate)

      • Dextrose: < 2% (estimate)

      • Concentrated orange juice: < 2% (estimate)

      • Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • Vegetable oil: < 2% (estimate)

      • — Sunflower oil: < 2% (estimate)

      • — Palm oil: < 2% (estimate)

      • Humectant: < 2% (estimate)

      • — E422: < 2% (estimate)

      • Gelling agent: < 2% (estimate)

      • — E440a: < 2% (estimate)

      • Acid: < 2% (estimate)

      • — E330: < 2% (estimate)

      • Raising agent: < 2% (estimate)

      • — E503ii: < 2% (estimate)

      • — E450i: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • Acidity regulator: < 2% (estimate)

      • — E331: < 2% (estimate)

      • Whole egg: < 2% (estimate)

      • Vegetable extract: < 2% (estimate)

      • — Black carrot: < 2% (estimate)

      • — Radish: < 2% (estimate)

      • Natural cherry flavouring: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E100: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — Soya lecithin: < 2% (estimate)

Food processing

Additives

  • E100 - Curcumin

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    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

  • 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

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E450i - Disodium diphosphate

  • 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

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm, Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Butterfat, Whole egg, Whole egg
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    Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Calcium, Iron, Thiamin, Vegetable extract
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

    en: Glucose-Fructose Syrup, Dark Chocolate 19% (Sugar, Cocoa Mass, Vegetable Fats (Palm, Shea), Butter Oil, Cocoa Butter, Emulsifiers (_Soya_ Lecithin, e476), Natural Flavouring), Sugar, Flour (_Wheat_ Flour, Calcium, Iron, Niacin, Thiamin), Whole _Egg_, Water, Dextrose, Concentrated Orange Juice, Glucose Syrup, Vegetable Oils (Sunflower Vegetable Oils, Palm Vegetable Oils), Humectant (Glycerine), Gelling Agent (Pectin), Acid (Citric Acid), Raising Agents (Ammonium Bicarbonate, Disodium Diphosphate, Sodium Bicarbonate), Acidity Regulator (Sodium Citrates), Whole _Egg_, Vegetable Extracts (Black Carrot, Radish), Natural Cherry Flavouring, Colour (Curcumin), Emulsifier (_Soya_ Lecithin)
    1. Glucose-Fructose Syrup -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 19 – percent_estimate: 50 – percent_max: 81
    2. Dark Chocolate -> en:dark-chocolate – vegan: maybe – vegetarian: yes – ciqual_proxy_food_code: 31074 – percent_min: 19 – percent: 19 – percent_max: 19
      1. Sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 2.71428571428571 – percent_estimate: 10.8571428571429 – percent_max: 19
      2. Cocoa Mass -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_estimate: 4.07142857142857 – percent_max: 9.5
      3. Vegetable Fats -> en:vegetable-fat – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 2.03571428571429 – percent_max: 6.33333333333333
        1. Palm -> en:palm – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_estimate: 1.01785714285714 – percent_max: 6.33333333333333
        2. Shea -> en:shea-butter – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16110 – percent_min: 0 – percent_estimate: 1.01785714285714 – percent_max: 3.16666666666667
      4. Butter Oil -> en:butterfat – vegan: no – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16401 – percent_min: 0 – percent_estimate: 1.01785714285714 – percent_max: 4.75
      5. Cocoa Butter -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_estimate: 0.508928571428571 – percent_max: 3.8
      6. Emulsifiers -> en:emulsifier – percent_min: 0 – percent_estimate: 0.254464285714285 – percent_max: 3.16666666666667
        1. _Soya_ Lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_estimate: 0.127232142857142 – percent_max: 3.16666666666667
        2. e476 -> en:e476 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.127232142857142 – percent_max: 1.58333333333333
      7. Natural Flavouring -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.254464285714285 – percent_max: 2.71428571428571
    3. Sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 9.5 – percent_max: 19
    4. Flour -> en:flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_estimate: 9.5 – percent_max: 19
      1. _Wheat_ Flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_estimate: 4.75 – percent_max: 19
      2. Calcium -> en:calcium – percent_min: 0 – percent_estimate: 2.375 – percent_max: 9.5
      3. Iron -> en:iron – percent_min: 0 – percent_estimate: 1.1875 – percent_max: 6.33333333333333
      4. Niacin -> en:e375 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.59375 – percent_max: 4.75
      5. Thiamin -> en:thiamin – percent_min: 0 – percent_estimate: 0.59375 – percent_max: 3.8
    5. Whole _Egg_ -> en:whole-egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0 – percent_estimate: 6 – percent_max: 19
    6. Water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_estimate: 3 – percent_max: 15.5
    7. Dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 1.5 – percent_max: 12.4
    8. Concentrated Orange Juice -> en:concentrated-orange-juice – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 2070 – percent_min: 0 – percent_estimate: 0.75 – percent_max: 10.3333333333333
    9. Glucose Syrup -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 0.375 – percent_max: 8.85714285714286
    10. Vegetable Oils -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0.1875 – percent_max: 7.75
      1. Sunflower Vegetable Oils -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 0 – percent_estimate: 0.09375 – percent_max: 7.75
      2. Palm Vegetable Oils -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_estimate: 0.09375 – percent_max: 3.875
    11. Humectant -> en:humectant – percent_min: 0 – percent_estimate: 0.09375 – percent_max: 6.88888888888889
      1. Glycerine -> en:e422 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.09375 – percent_max: 6.88888888888889
    12. Gelling Agent -> en:gelling-agent – percent_min: 0 – percent_estimate: 0.046875 – percent_max: 6.2
      1. Pectin -> en:e440a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.046875 – percent_max: 6.2
    13. Acid -> en:acid – percent_min: 0 – percent_estimate: 0.0234375 – percent_max: 5.63636363636364
      1. Citric Acid -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0234375 – percent_max: 5.63636363636364
    14. Raising Agents -> en:raising-agent – percent_min: 0 – percent_estimate: 0.01171875 – percent_max: 5.16666666666667
      1. Ammonium Bicarbonate -> en:e503ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.005859375 – percent_max: 5.16666666666667
      2. Disodium Diphosphate -> en:e450i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0029296875 – percent_max: 2.58333333333333
      3. Sodium Bicarbonate -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0029296875 – percent_max: 1.72222222222222
    15. Acidity Regulator -> en:acidity-regulator – percent_min: 0 – percent_estimate: 0.005859375 – percent_max: 4.76923076923077
      1. Sodium Citrates -> en:e331 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.005859375 – percent_max: 4.76923076923077
    16. Whole _Egg_ -> en:whole-egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0 – percent_estimate: 0.0029296875 – percent_max: 4.42857142857143
    17. Vegetable Extracts -> en:vegetable-extract – percent_min: 0 – percent_estimate: 0.00146484375 – percent_max: 4.13333333333333
      1. Black Carrot -> en:black-carrot – vegan: yes – vegetarian: yes – ciqual_food_code: 20009 – percent_min: 0 – percent_estimate: 0.000732421875 – percent_max: 4.13333333333333
      2. Radish -> en:radish – vegan: yes – vegetarian: yes – ciqual_food_code: 20045 – percent_min: 0 – percent_estimate: 0.000732421875 – percent_max: 2.06666666666667
    18. Natural Cherry Flavouring -> en:natural-cherry-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.000732421875 – percent_max: 3.875
    19. Colour -> en:colour – percent_min: 0 – percent_estimate: 0.0003662109375 – percent_max: 3.64705882352941
      1. Curcumin -> en:e100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0003662109375 – percent_max: 3.64705882352941
    20. Emulsifier -> en:emulsifier – percent_min: 0 – percent_estimate: 0.0003662109375 – percent_max: 3.44444444444444
      1. _Soya_ Lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_estimate: 0.0003662109375 – percent_max: 3.44444444444444

Environment

Carbon footprint

Packaging

Transportation

Threatened species

  • icon

    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    Whole egg Oeufs Importés 6.00 % 100 % 0.035 0.3 68 % 0.00
    Whole egg Oeufs Importés 0.00 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

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Data sources

Product added on by kiliweb
Last edit of product page on by olipinski.
Product page also edited by ecoscore-impact-estimator, inf, lee-carre, moon-rabbit, odinh, openfoodfacts-contributors, packbot, yuka.sY2b0xO6T85zoF3NwEKvlmtoC8jGkDPeZxX6p2-l-dCLL4ztRdIsspjYK6g.

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