Why is Cornetti alla ciliegia classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It includes industrial ingredients such as maltitol syrup, sorbitol, pectin, citric acid and several food‑grade additives (E330, E420, E440, E965, E965ii), which qualify it as ultra‑processed and assign it to NOVA 4.

How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

With only 3.1 g of sugar and 0.4 g of salt per 100 g, it contributes minimally to daily sugar and sodium limits, making it relatively safe for diabetics and those managing blood pressure, though portion control remains important because of its overall carbohydrate load.

Is the wheat flour in Cornetti alla ciliegia a concern for people with gluten intolerance?

Yes, wheat flour is the main ingredient and contains gluten, so the product is not suitable for individuals with celiac disease or gluten sensitivity.

Misura • 6x49,7g

Cornetti alla ciliegia

Sugary Snacks

Product Insights

Cornetti alla ciliegia are cherry‑filled croissants marketed as sweet snack pastries and belong to the Sugary snacks and Pastries categories. They carry a Nutri‑Score of C and are classified as ultra‑processed (NOVA 4), offering moderate fat (15 g) with high saturated fat (5.4 g), low sugar (3.1 g) and low salt (0.4 g), while providing 2.9 g of fiber and 6.3 g of protein per 100 g. The product contains gluten, eggs and several additives, making it unsuitable for gluten‑free or very clean‑label diets despite being free of added sugars and palm oil.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal355 kcal

Fat15 g

Saturated Fat5.4 g

Carbohydrates58 g

Sugars3.1 g

Comparative Analysis

Compared with the average sweet snack, this croissant has substantially less sugar and salt, slightly lower fat and saturated fat, more fiber, but a higher carbohydrate content per 100 g.

Ingredients

Farina di frumento - farcitura alla ciliegia con edulcorante 29% (edulcorante: sciroppo di maltitolo, purea di ciliegia 45% corrispondente al 13% del totale ingredienti, stabilizzante: sciroppo di sorbitolo, gelificante: pectina, correttore di acidità: acido citrico, aromi)-oli e grassi vegetali non idrogenati (girasole, burro di karitè in proporzione variabile)- lievito naturale (frumento) 7%-edulcoranti: maltitolo, sciroppo di maltitolo - uova fresche da galline allevate a terra 2,5% - emulsionanti: mono e digliceridi degli acidi grassi di origine vegetale, lecitina di sola-farina di frumento maltato-tuorlo d'uova fresche da galline allevate a terra-burro-umidificante: sciroppo di sorbitolo - estratto di malto d'orzo-latte scremato in polvere-aromi-glutine di frumento-sale.

84%

35%

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