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

The biscuits are made with refined whole‑wheat flour, added maltitol, leavening agents and several food‑grade additives; the presence of additives such as E450 (diphosphates), E500 (sodium carbonates), E503 (ammonium carbonates) and E965 (maltitol) classifies the product as ultra‑processed under the NOVA system.

How does the sugar and salt content of biscotti integrali affect a diabetic or hypertensive diet?

With only 2.4 g of sugar per 100 g, the biscuits are low‑sugar and therefore do not significantly raise blood glucose, but the 1.1 g of salt and 8.6 g of saturated fat per 100 g can contribute to higher blood pressure and cardiovascular risk, making them a limited choice for diabetics or hypertensive individuals.

Is the maltitol sweetener in these biscuits likely to cause laxative effects for some consumers?

Maltitol is a polyol that is poorly absorbed in the intestine; consuming large amounts can draw water into the gut and lead to bloating, gas or diarrhea, which is why the label warns that excessive intake may have a laxative effect.

MD, vivo meglio • 400g

biscotti integrali

Sugary Snacks

Product Insights

Biscotti integrali are whole‑grain biscuits marketed as a sweet snack, classified within the Sugary snacks and Biscuits and cakes dietary families. They provide 5.9 g of fiber per 100 g, contain no added sugars, and are free from palm oil, which are favorable attributes. Nevertheless, the product is rated a Nutri‑Score of D, belongs to the ultra‑processed NOVA 4 group, and contains 8.6 g of saturated fat and 1.1 g of salt per 100 g, alongside several additives (E450, E500, E503, E965), which lower its overall nutritional quality.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal464 kcal

Fat17 g

Saturated Fat8.6 g

Carbohydrates67 g

Sugars2.4 g

Comparative Analysis

Compared with the average sweet‑snack, biscotti integrali contain far less sugar (2.4 g vs 28.98 g) and slightly lower total fat (17 g vs 17.65 g), but they have a higher saturated‑fat level (8.6 g vs 7.8 g), lower salt (1.1 g vs 1.98 g), considerably more fiber (5.9 g vs 3.07 g), higher protein (8 g vs 6.33 g), more carbohydrates (67 g vs 59.61 g) and a higher energy content (464 kcal vs 418 kcal).

Ingredients

Farina di frumento integrale (farina di frumento, crusca di frumento), olio di girasole (15%), edulcorante: maltitolo, latte in polvere, uova, estratto di malto d'orzo, agenti lievitanti: carbonati di ammonio, carbonati di sodio, difosfati; farina di frumento maltato, amido di frumento, sale, aromi. Può contenere tracce di soia, e frutta a guscio. Un consumo eccessivo può avere effetti lassativi. Contiene glutine, uova, latte.

84%

35%

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