ProductsSchnucksAutumn Mix Candy
NO_IMAGE
Barcode 0041318222227
Schnucks, Schnuck Markets Inc.

Autumn Mix Candy

40 g
BARCODE:0041318222227
CATEGORIES:Undefined
COUNTRIES:United States

Labels

Nutri-Score
Nutri-ScoreBad nutritional quality
NOVA Group
NOVA GroupUltra-processed food and drink products
Green-Score
Green-ScoreGreen-Score not computed

Health

Nutrition

Label

EBad nutritional quality

Nutrient levels

Fat in low quantity (0%)
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. Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in low quantity (0%)
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. Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (175%)
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. Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.000862%)
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. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition factsAs sold for 100 g / 100 ml
Energy3,870 kcal (925 kcal)
FAT0 g
Saturated fat0 g
Monounsaturated FAT0 g
Polyunsaturated FAT0 g
Omega 3 FAT0 g
Omega 6 FAT0 g
Trans fat0 g
Cholesterol0 mg
Carbohydrates225 g
Sugars175 g
Glucose0 g
Fructose0 g
Lactose0 g
Dietary fiber0 g
Proteins6.25 g
Salt0 mg
Sodium0 mg
Alcohol0 % vol
Vitamins
Vitamin A0 µg
Vitamin D0 µg
Vitamin E0 mg
Vitamin K0 µg
Vitamin C0 mg
Vitamin B10 mg
Vitamin B20 mg
Vitamin PP0 mg
Vitamin B60 mg
Vitamin B90 µg
Vitamin B120 µg
Pantothenic acid0 mg
Minerals
Potassium0 mg
Calcium0 mg
Phosphorus0 mg
Iron0 mg
Magnesium0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Fluoride0 µg
Selenium0 µg
Iodine0 µg
Caffeine0 mg
Fruits, vegetables and legumes?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per serving (legacy)
Energy3,870 kcal (925 kcal)1,548 kcal (370 kcal)
FAT0 g0 g
Saturated fat0 g0 g
Monounsaturated FAT0 g0 g
Polyunsaturated FAT0 g0 g
Omega 3 FAT0 g0 g
Omega 6 FAT0 g0 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Carbohydrates225 g90 g
Sugars175 g70 g
Glucose0 g0 g
Fructose0 g0 g
Lactose0 g0 g
Dietary fiber0 g0 g
Proteins6.25 g2.5 g
Salt0 mg0 mg
Sodium0 mg0 mg
Alcohol0 % vol0 % vol
Vitamins
Vitamin A0 µg0 µg
Vitamin D0 µg0 µg
Vitamin E0 mg0 mg
Vitamin K0 µg0 µg
Vitamin C0 mg0 mg
Vitamin B10 mg0 mg
Vitamin B20 mg0 mg
Vitamin PP0 mg0 mg
Vitamin B60 mg0 mg
Vitamin B90 µg0 µg
Vitamin B120 µg0 µg
Pantothenic acid0 mg0 mg
Minerals
Potassium0 mg0 mg
Calcium0 mg0 mg
Phosphorus0 mg0 mg
Iron0 mg0 mg
Magnesium0 mg0 mg
Zinc0 mg0 mg
Copper0 mg0 mg
Manganese0 mg0 mg
Fluoride0 µg0 µg
Selenium0 µg0 µg
Iodine0 µg0 µg
Caffeine0 mg0 mg
Fruits, vegetables and legumes??

Serving size

40g

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 16,192 kJ. Reference adult weight: 70 kg. Energy density: High.

Walking
944 min (~94,414 steps)
Swimming
570 min
Bicycling
441 min
Running
330 min

Ingredients

Ingredients list

SUGAR, CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: CONFECTIONER'S GLAZE, SALT, HONEY, NATURAL & ARTIFICIAL FLAVORS, GYLCERINE, EGG WHITES, MINERAL OIL, CARNAUBA WAX, COCONUT OIL, YELLOW 6, RED 40, YELLOW 5, YELLOW 6 LAKE, RED 40 LAKE, BLUE 1 LAKE,

Ingredient information

Sugar
52.94% (estimate)
Corn Syrup
23.53% (estimate)
Contains Less Than 2 Of The Following
11.76% (estimate)
Confectioner S Glaze
11.76% (estimate)
Salt
5.88% (estimate)
Honey
2.94% (estimate)
Natural And Artificial Flavouring
1.47% (estimate)
Gylcerine
0.74% (estimate)
Egg White
0.37% (estimate)
E905a
0.18% (estimate)
E903
0.09% (estimate)
Coconut Oil
0.05% (estimate)
E110
0.02% (estimate)
E129
0.01% (estimate)
E102
0.01% (estimate)
E110
0% (estimate)
E129
0% (estimate)
E133
0% (estimate)

Allergens

Eggs

Ingredients analysis

Palm oil free
Yes

No ingredients containing palm oil.

Unrecognized: en:contains-less-than-2-of-the-following, en:confectioner-s-glaze, en:gylcerine

Vegan
No

Contains non-vegan ingredients.

Unrecognized: en:contains-less-than-2-of-the-following, en:confectioner-s-glaze, en:gylcerine

Vegetarian
Unknown

Vegetarian status unknown

Unrecognized: en:contains-less-than-2-of-the-following, en:confectioner-s-glaze, en:gylcerine


Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E102 - Tartrazine
Additives
E110 - Sunset yellow FCF
Additives
E129 - Allura red
Additives
E133 - Brilliant blue FCF
Additives
E903 - Carnauba wax
Additives
E905 - Synthetic wax
Ingredients
Flavouring

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E102 - TartrazineColour

Tartrazine (E102) is a synthetic lemon-yellow azo dye used as a food coloring.

It is found in a wide range of products such as soft drinks, desserts, candies, and snack foods to give them a vibrant yellow appearance.

While approved by many regulatory agencies, tartrazine has been linked to allergic reactions, such as hives, in a small portion of the population. Some studies have also suggested a link to increased hyperactivity in children, particularly when consumed with other additives like benzoates.

E110 - Sunset yellow FCFColour

Sunset Yellow FCF (also known as Orange Yellow S, or C.I. 15985) is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.

E129 - Allura redColour

Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.

E133 - Brilliant blue FCFColour

BRILLIANT BLUE FCF (Blue 1) is an organic compound classified as a blue triarylmethane dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances.

E903 - Carnauba waxCarrier

Carnauba (; Portuguese: carnaúba [kaʁnɐˈubɐ]), also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera (Synonym: Copernicia cerifera), a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.

E905 - Synthetic wax

Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic (branched) hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point (ASTM D938), needle penetration (D1321), color (ASTM D6045), and viscosity (ASTM D445). Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F (60 - 80 oC) and needle penetration of 25 or above. The hardening grades will range from about 175-200 F (80 - 93 oC), and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed (which typically starts as a brown or dark yellow). This is usually done by means of a filtration method or by hydro-treating the wax material.

E905a - mineral oil

Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic (branched) hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point (ASTM D938), needle penetration (D1321), color (ASTM D6045), and viscosity (ASTM D445). Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F (60 - 80 oC) and needle penetration of 25 or above. The hardening grades will range from about 175-200 F (80 - 93 oC), and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed (which typically starts as a brown or dark yellow). This is usually done by means of a filtration method or by hydro-treating the wax material.

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Green Score

Overall grade

UnknownUnknown environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

IngredientTypePercent in productForest footprint
EGG WhiteOeufs Importés0.37 %0.00

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on March 9, 2017 at 2:57:55 PM UTC by usda-ndb-import .

Product page also edited by openfoodfacts-contributors, org-database-usda, usda-ndb-import.

Source List