Why is Cookie moelleux classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

Because it is a manufactured snack that includes refined flours, added isolated fibers, emulsifiers and often preservatives such as E‑322 (lecithin) or E‑1105 (enzymatically modified starch), it meets the criteria for a NOVA 4 ultra‑processed product.

How does the sugar and salt content in Cookie moelleux affect a diabetic or hypertensive diet?

The low sugar level (6.1 g per 100 g) makes it less likely to cause rapid blood‑glucose spikes, but the moderate salt amount (0.98 g per 100 g) still contributes to daily sodium intake and should be limited by people managing hypertension.

Based on the ingredients, is Cookie moelleux suitable for strict diets like Vegan, Keto, Halal, or Gluten‑Free?

The product is certified gluten‑free, but its high carbohydrate (32 g per 100 g) and added fiber ingredients make it unsuitable for a keto regimen, and without a vegan or halal declaration we cannot confirm compliance with those diets.

Enka • 50 g

Cookie moelleux

Sugary Snacks

Product Insights

Cookie moelleux is a 50 g soft gluten‑free cookie marketed by Enka and classified in the sugary snacks‑biscuits and cakes family. It provides a high amount of dietary fiber (24 g per 100 g) and contains no added sugar, making it a fiber‑rich option. However, the cookie is ultra‑processed, scores a Nutri‑Score of D, and is relatively high in saturated fat (12.5 g) and overall calories (410 kcal per 100 g), which may limit its suitability for health‑focused diets.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal410 kcal

Fat22 g

Saturated Fat12.5 g

Carbohydrates32 g

Sugars6.1 g

Comparative Analysis

Compared with the average biscuit, Cookie moelleux contains far less sugar (6.1 g vs 28.98 g) and salt (0.98 g vs 1.98 g), but markedly more fat (22 g vs 17.65 g) and an exceptionally high fiber content (24 g vs 3.07 g).

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