Cherrissimo Supreme pralines
27
Nutrition Score
Poor

Cherrissimo Supreme pralines

5900353618936
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
68
Hazard Score
Use with caution
52
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Sugar (Sucrose)
Sugar  ·  −4 pts
Moderate health concern Source: WHO, FDA
Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.
Cocoa Pulp
CocoaPulp  ·  No known concerns
Sweet mucilage surrounding cocoa beans, used as a natural sweetener/flavour component.
Palm Oil
Palm-Oil  ·  −5 pts
Moderate health concern Source: WHO, EFSA
Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.
Shea Butter
SheaButter  ·  No known concerns
Fat extracted from shea tree nuts, used in chocolate and confectionery as a cocoa butter substitute, and in cosmetics.
Sal Fat
SalFat  ·  −3 pts
Moderate health concern Source: EFSA
Vegetable fat pressed from Sal tree (Shorea robusta) seeds; used as a cocoa butter equivalent (CBE) in chocolate.
Mango Kernel Fat
MangoKernelFat  ·  −3 pts
Moderate health concern Source: EFSA
Vegetable fat pressed from mango seed kernels; used as a cocoa butter equivalent (CBE) in chocolate.
Cocoa Butter
CocoaButter  ·  No known concerns
Natural fat from cocoa beans. Rich in stearic acid; neutral effect on LDL cholesterol.
Milk Fat (Butterfat)
MilkFat  ·  No known concerns
Contains milk
Natural fat present in milk and dairy products. Essential for traditional butter and rich textures.
Soy Lecithin
SoyLecithin  ·  No known concerns
Contains soybeans
Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.
Polyglycerol Polyricinoleate (PGPR)
E476  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Emulsifier in chocolate used to reduce viscosity and replace cocoa butter. Generally safe.
Sorbitan Tristearate
E492  ·  −2 pts
Emulsifier derived from sorbitol and stearic acid, used to stabilize fat-based foods like chocolate coatings and baked goods.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Sour Cherry
Sour Cherry  ·  No known concerns
Tart variety of cherry used mainly in baking, preserves, and juices rather than eaten fresh.
Ethanol (Food Grade)
Ethanol  ·  No known concerns
Used as a carrier solvent for flavourings or a minor flavour component.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Glucose Syrup
GlucSyrup  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.
Amaretto (Almond Liqueur)
Amaretto  ·  −3 pts
Italian almond-flavoured liqueur used as a flavour/alcohol component in confectionery fillings.
Wine
Wine  ·  −2 pts
Fermented grape beverage, alcoholic, also used as a cooking ingredient in sauces and marinades.
Rum
Rum  ·  −3 pts
Distilled spirit used as a flavouring in desserts.
Sour Cherry Juice Concentrate
SourCherryJuiceConc  ·  No known concerns
Concentrated sour cherry juice, tart and reconstituted for drinks or used to sweeten and flavor desserts.
Invertase (E1103)
Invertase  ·  No known concerns
Enzyme used in confectionery to soften fondant centres.
Agar
E406  ·  No known concerns
Natural plant-based gelling agent from red algae. Vegan alternative to gelatin.
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