ProductsMondelezSoft chewy candy full size packs
Soft chewy candy full size packs
Barcode 0070462542509
Mondelez

Soft chewy candy full size packs

2 oz
BARCODE:0070462542509
COUNTRIES:France

Health

Nutrition

Nutri-Score data warning

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

Nutrition label

Soft chewy candy full size packs nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 ml
Energy~ 1517.93 kJ (357 kcal)
Fat0 g
Saturated fat0 g
Carbohydrates89.29 g
Sugars76.79 g
Dietary fiber0 g
Proteins0 g
Salt0.1134 g
Sodium0.04536 g
Fruits, vegetables and legumes~ 0 %

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy~ 1517.93 kJ (357 kcal)? (357 kcal)?
Fat0 g0 g?
Saturated fat0 g0 g?
Carbohydrates89.29 g89.29 g?
Sugars76.79 g76.79 g?
Dietary fiber0 g0 g?
Proteins0 g0 g?
Salt0.1134 g0.1134 g?
Sodium0.04536 g0.04536 g?
Fruits, vegetables and legumes~ 0 %?~ 0 %

Ingredients

Ingredients image

Soft chewy candy full size packs ingredients image

Ingredients list

SUGAR, INVERT SUGAR, CORN SYRUP MODIFIED CORN STARCH, CONTAINS LESS THAN 2% OF CITRIC ACID, WHITE MINERAL OIL, NATURAL AND ARTIFICIAL FLAVOR, RED 40, CARNAUBA WAX 19

Ingredient information

Sugar
56.25% (estimate)
Invert Sugar
21.88% (estimate)
Corn Syrup Modified Corn Starch
10.94% (estimate)
Contains Less Than 2 Of Citric Acid
5.47% (estimate)
White Mineral Oil
2.73% (estimate)
Natural And Artificial Flavouring
1.37% (estimate)
E129
0.68% (estimate)
Carnauba Wax 19
0.68% (estimate)

Added sugars

Contains added sugars (75%) Added sugars: sugar, invert sugar Quantity of added sugars: 75%

Ingredients analysis

Palm oil free
Unknown

Palm oil content unknown

Unrecognized: en:corn-syrup-modified-corn-starch, en:contains-less-than-2-of-citric-acid, en:white-mineral-oil, en:carnauba-wax-19

Vegan
Unknown

Vegan status unknown

Unrecognized: en:invert-sugar, en:corn-syrup-modified-corn-starch, en:contains-less-than-2-of-citric-acid, en:white-mineral-oil, en:carnauba-wax-19

Vegetarian
Unknown

Vegetarian status unknown

Unrecognized: en:invert-sugar, en:corn-syrup-modified-corn-starch, en:contains-less-than-2-of-citric-acid, en:white-mineral-oil, en:carnauba-wax-19


Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E129 - Allura red
Additives
E905 - Synthetic wax
Ingredients
Flavouring
Ingredients
Invert Sugar

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

E129 - Allura red EFSA overexposure risk: noColour

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.

E330 - Citric acidAntioxidantSequestrant

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.

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

No deforestation risk No ingredient associated with a deforestation risk. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: A No ingredient associated with a deforestation risk. Total Forest Footprint: 0.000 m² per kg of food

Deforestation risk details

Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on March 28, 2019 at 3:22:41 PM UTC by kiliweb .

Last edit on March 17, 2026 at 8:20:19 AM UTC by new-nutrition-bot .

Product page also edited by averment, inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.SHFBQU40b3puL3NJd01jNjhDejAyZWxXOWI2clUyQ3dEZWdySVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkJceOLE_A7jLU3QqW6OmMuMD6HSTPpZzoHnaqs.