Why is Dark Chocolate & Sea Salt Fruit & Nut Bar classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The bar receives a NOVA 4 rating because it includes industrial ingredients such as glucose syrup, added sugars and a cocoa butter emulsifier that uses soy lecithin (E322), which are typical of ultra‑processed foods.

How does the high sugar and moderate salt content of this bar affect people with diabetes or hypertension?

The 30.8 g of sugar per 100 g can cause rapid blood‑glucose spikes, making it unsuitable for tight diabetic control, while the low salt level (0.27 g) is unlikely to impact hypertension but the overall calorie density should be considered for heart‑healthy diets.

Are peanuts in this bar a concern for people with nut allergies?

Yes, the product lists peanuts as an ingredient and includes a clear allergen warning, so anyone with a peanut allergy should avoid this bar.

Eat Natural • 40 gram

Dark Chocolate & Sea Salt Fruit & Nut Bar

Sugary Snacks

Product Insights

The Dark Chocolate & Sea Salt Fruit & Nut Bar is a snack belonging to the sugary‑snacks and biscuits‑and‑cakes family, offering 21.5 g of fat, 30.8 g of sugars and 8.5 g of protein per 100 g. It is labeled as NOVA 4 ultra‑processed and carries a non‑applicable Nutri‑Score, reflecting the presence of added sugars, glucose syrup and the emulsifier soy lecithin (E322) alongside common allergens such as peanuts, soy and nuts. While the bar provides a source of fruit, nuts and modest protein, its high sugar and fat levels, plus the additive load, make it a treat that should be consumed in moderation.

Nutrient Levels

Traffic light indicators

Fat

high

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Added Sugars8 g

Fruits & Vegetables29 %

Comparative Analysis

Compared with the average snack bar, this bar contains more sugar (30.8 g vs 28.9 g), more fat (21.5 g vs 17.6 g) and higher calories (438 kcal vs 418 kcal), but less salt (0.27 g vs 1.98 g) and more protein (8.5 g vs 6.3 g).

Ingredients

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