Fruit jellies
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 0 kcal | 0% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 83.5 g | 32% |
| of which sugars | 64.1 g | 71% |
| Protein | 0.50 g | 1% |
| Salt | 0.26 g | 4% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar, Glucose Syrup, Water, Gelling Agent: Pectin; Acid: Lactic Acid; Colours: Anthocyanins, Curcumin, Capsanthin; Acidity Regulator: Sodium Lactate; Flavourings, Plant Concentrates: Safflower Concentrate, Spirulina Concentrate. n <1% 1% The flavourings and colourings used in this product are sourced from natural sources
- E100CurcuminColour
- E160cPaprika extractColour
- E163AnthocyaninsColour
- E270Lactic acid
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
61% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Candies” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Candies”: 1.41 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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