Paskesz Candy Company
C
ProfileModerate
FALAFEL CRISPS FLAVORED SNACKS
Snacks & Chips USVerified
Label Serving
28 g
Barcode
025675051300
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.3/10
Nutrition Facts (per serving: 28 g)
Energy145.88kcal
Carbohydrates17g
Protein2g
Total Fat7.7g
Saturated Fat3.5g
Trans Fat0g
Cholesterol0mg
Fiber1.29g
Sodium203mg
Calcium0mg
Iron0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy & macronutrients
Energy146 kcal7%
Total Fat7.7g10%
Saturated Fat3.5g18%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates17g6%
Dietary Fiber1.29g5%
Protein2g4%
Sodium203mg9%
Minerals
Calcium0mg0%
Iron0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 12 researched · AI analyzing 4 more...Ingredients — as printed on the label
WHEAT FLOUR (CONTAINS GLUTEN), VEGETABLE OIL, CORN STARCH, POTATO STARCH, MALTODEXTRIN, SALT, DEHYDRATED ONION AND GARLIC, SUGARS, FLAVOUR ENHANCES (MONOSODIUM GLUTAMATE, E627, E631), SPICES, COLOURS: PAPRIKA AND TURMERIC EXTRACT, THICKENERS (XANTHAN GUM).
Contains allergens: Wheat Flour
1
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
2
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
3
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
4
Potato Starch
No Notables
Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods.
5
Maltodextrin
INS 1400
Lowbulking agent, thickener, stabilizer, texturizer, and carrier for flavors
6
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
7
Honey Powder
Low
flavour and sweetener
8
Dehydrated Onion And Garlic
Under Review
AI summary pending...9
Flavour Enhances
Under Review
AI summary pending...10
Spices
No Notables
Flavour and aroma enhancement
11
Thickeners (Xanthan Gum)
Under Review
AI summary pending...12
Colours: Paprika And Turmeric Extract
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Vegetable Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
2 Corn Starch INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
3 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
4 Potato Starch | ✓No Notable Concerns | Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods. | Potatoes are a standard dietary staple well-tolerated by the general population, with considerations primarily relating to preparation methods and overall carbohydrate intake. |
5 Maltodextrin INS 1400 | ✓Low Concern | bulking agent, thickener, stabilizer, texturizer, and carrier for flavors | Maltodextrin is a widely utilized food ingredient with a high glycemic index, meaning intake is associated with rapid increases in blood glucose response. |
6 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
7 Honey Powder | ✓Low Concern | flavour and sweetener | Consists primarily of caloric sweeteners and natural flavoring compounds, requiring moderation in line with standard dietary guidelines for sugar intake. |
8 Dehydrated Onion And Garlic | ?Under Review | — | AI summary pending... |
9 Flavour Enhances | ?Under Review | — | AI summary pending... |
10 Spices | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
11 Thickeners (Xanthan Gum) | ?Under Review | — | AI summary pending... |
12 Colours: Paprika And Turmeric Extract | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
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The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.