Breakfast Cereals with up to 4 food additives, 32 grams of sugars, and 480 kcal per 100 grams of product ! Stay informed with the InfoCons App !
InfoCons conducted a study based on the information found on the labels of cereals from Europe that are available on the Romanian market.
To find out which distributors / manufacturers of the cereals that were the subject of the InfoCons Consumer Protection study, as well as the products analyzed, click HERE .
InfoCons Consumer Protection informs you about cereals
As a result of the centralization and analysis of the information found on cereal labels, the following results emerged:
- What package weights do the cereals included in the InfoCons Consumer Protection study have?
InfoCons Consumer Protection informs you about cereals – From the perspective of cereal package weights:
- Difference of over 350% between the minimum and maximum energy values (kcal) for the analyzed cereals
- The minimum value is over 90% lower than the average, and the maximum value is over 405% higher than the average
- The package weight of cereals included in the study varies between 36 g and 2000 g
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What is the first ingredient used in the cereals included in the InfoCons Consumer Protection study?
InfoCons Consumer Protection informs you about cereals – From the perspective of the first ingredient used in cereals:
- 51.11% of cereals have oats as the first ingredient, in varying proportions (between 22.6% and 100%)
- 22.22% of cereals have wheat as the first ingredient (between 29.2% and 59.5%)
- 20% of cereals have corn as the first ingredient (between 23.9% and 98.4%)
- 2.22% of cereals have buckwheat as the first ingredient (100%)
- 2.22% of cereals have rye as the first ingredient (100%)
- 2.22% of cereals have sugar as the first ingredient (percentage not specified)
What is the concentration of the first ingredient used in the cereals included in the InfoCons Consumer Protection study?
InfoCons Consumer Protection informs you about cereals – From the perspective of the concentration of the first ingredient used in cereals:
- 80% of cereals specify the concentration of the first ingredient
- 20% of cereals do not specify the concentration of the first ingredient
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What is the main flavoring ingredient used in the cereals included in the InfoCons Consumer Protection study?
InfoCons Consumer Protection informs you about cereals – From the perspective of the main flavoring ingredient used in cereals and its concentration in the product:
- 71.1% of cereal products specify the representative flavor (flavoring ingredient – with concentrations varying between 0.05% and 40%), with the detailed situation as follows:
- 3.13% of cereals have hazelnuts as the main flavoring ingredient, in a proportion of 7.5%
- 18.75% of cereals have cocoa as the main flavoring ingredient, in varying proportions (0.2% – 5.9%)
- 6.25% of cereals have strawberries as the main flavoring ingredient, in varying proportions (1.5% – 2.7%)
- 3.12% of cereals have caramel as the main flavoring ingredient, in a proportion of 0.1%
- 21.88% of cereals have chocolate as the main flavoring ingredient, in varying proportions (2.5% – 22.5%)
- 15.63% of cereals have fruit (mix) as the main flavoring ingredient, in varying proportions (1.2% – 40%)
- 3.12% of cereals have mango as the main flavoring ingredient, in a proportion of 1.8%
- 6.25% of cereals have apple as the main flavoring ingredient, in varying proportions (8% – 9.7%)
- 3.12% of cereals have candied cranberries as the main flavoring ingredient, in a proportion of 12%
- 12.5% of cereals have honey as the main flavoring ingredient, in varying proportions (2.2% – 5.1%)
- 3.12% of cereals have cinnamon as the main flavoring ingredient, in a proportion of 0.4%
- 3.12% of cereals have vanilla as the main flavoring ingredient, in a proportion of 0.05%
- 28.9% of cereal products do not specify a representative flavor (flavoring ingredient)
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Number of food additives / E-numbers used in the cereals included in the InfoCons Consumer Protection study
InfoCons Consumer Protection informs you about cereals – The number of E-numbers / food additives varies between 0 and 4:
- 64.44% of cereals contain E-numbers / food additives:
- 13.79% contain 4 E-numbers
- 10.34% contain 3 E-numbers
- 48.28% contain 2 E-numbers
- 27.59% contain 1 E-number
- 35.56% of cereals do not contain E-numbers / food additives
17 types of food additives / E-numbers – InfoCons Consumer Protection informs you about cereals
InfoCons Consumer Protection informs you about cereals – From the perspective of the types of food additives / E-numbers frequently identified, the situation is as follows:
Top cereals by frequency of food additives / E-numbers
- 58.62% of cereals contain E322 – Lecithins
E322 is a food additive from the category of antioxidants, emulsifiers, and stabilizers. It is a compound found in the structure of the cell membrane of any living organism. For industrial (food and pharmaceutical) use, it is obtained mainly from soybeans or egg yolk. It is used in all types of food products. - 27.6% of cereals contain E306 – Tocopherols
E306 is a food additive from the antioxidant category, naturally found in oilseed plant seeds and also known as Vitamin E. It is extracted from vegetable oils rich in Vitamin E but can also be synthetically produced. - 24.1% of cereals contain E101 – Riboflavin
E101 is a natural food colorant that provides a yellow color. It is permitted for use in all types of foods (alcoholic and non-alcoholic beverages, meat products, milk, eggs, vegetables, fruits, cereals, sweets, etc.) according to recipe limits. It is not permitted in foods intended for infants and young children. Riboflavin (Vitamin B2) is naturally present in foods such as milk, eggs, liver, and vegetables.
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- 24.1% of cereals contain E170 – Calcium Carbonate
A multifunctional additive: acidity regulator, anti-caking agent, emulsifier, stabilizer, and colorant. It belongs to the category of natural mineral additives (chalk), obtained usually from marble. It is also a source of calcium and is used in food supplements and to neutralize gastric hyperacidity. - 13.8% of cereals contain E500 – Sodium Carbonates
Acidity regulator, leavening agent, stabilizer, bulking agent, and anti-caking agent. Naturally found dissolved in alkaline lakes or deposited as crusts in arid regions. - 10.3% of cereals contain E330 – Citric Acid
Acidity regulator and flavoring agent. Naturally found in every living cell. Industrially produced by fermenting molasses or sugar using Aspergillus niger. - 6.9% of cereals contain E220 – Sulfur Dioxide
Natural preservative used since Ancient Rome and Egypt. Prevents enzymatic and bacterial degradation but reduces vitamin content. - 6.9% of cereals contain E420 – Sorbitols
Low-calorie sweetener, stabilizer, humectant, bulking and thickening agent, naturally found in fruits. - 3.4% of cereals contain E160a – Carotenes
Natural colorants derived from carrots. - 3.4% of cereals contain E160b – Annatto (Bixin)
Natural red-orange colorant derived from annatto seeds (Bixa orellana). - 3.4% of cereals contain E471 – Mono- and diglycerides of fatty acids
Widely used emulsifiers, stabilizers, glazing agents, and anti-foaming agents. - 3.4% of cereals contain E501 – Potassium Carbonates
- 3.4% of cereals contain E503 – Ammonium Carbonates
- 3.4% of cereals contain E955 – Sucralose
Sweetener 600 times sweeter than sugar, calorie-free, stable at high temperatures and across pH levels. - 3.4% of cereals contain E965 – Maltitol
- 3.4% of cereals contain E223 – Sodium Metabisulfite
- 3.4% of cereals contain E504 – Magnesium Carbonate
Energy value of cereals included in the InfoCons Consumer Protection study
All cereals studied had nutritional information listed on the label (values reported per 100 g of product):
- Difference of over 350% between minimum and maximum energy values
- Minimum value over 70% lower than the average
- Maximum value 25% higher than the average
- Energy values range between 106 kcal* and 480 kcal
* Nutritional values for VITALIS Muesli with apple and cinnamon, prepared with 150 g of 1.5% fat yogurt, according to instructions.
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Fat content
- Difference of 10,900%
- Values range between 0.22 g and 24.2 g
Saturated fatty acids
- Difference of over 28,200%
- Values range between 0.03 g and 8.5 g
Protein content
- Difference of over 480%
- Values range between 3.6 g and 21 g
Carbohydrates
- Difference of over 490%
- Values range between 15 g* and 89 g
* Prepared product with yogurt, according to instructions.
Sugars (from carbohydrates)
- Difference of 31,900%
- Values range between 0.1 g and 32 g
Salt
- Difference of 15,900%
- Values range between 0.01 g and 1.6 g
Signature: InfoCons Department of Studies and Comparative Tests