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Mayo Reduced Fat - M&S

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Barcode: 29339877

Brands: M&S

Categories: Condiments, Sauces, Mayonnaises

Labels, certifications, awards: Made in Belgium

Countries where sold: Ireland

Matching with your preferences

Health

Ingredients

19 ingredients

Water Rapeseed Oil (29%) Sugar Pasteurised Egg (4.5%) Vinegar Modified Maize Starch - Reduced Sodium Salt (Potassium Chloride). Pasteurised Egg Yolk (1%) Salt Acid: Lactic Acid - Stabiliser: Xanthan Gum Preservative: E200 - Flavouring (contains Mustard) Colour: Paprika Extract. . For allergens see ingredients in bold. Suitable for vegetarians This Reduced Fat Mayo contains 50% less fat than our standard M&S Classic Mayonnaise. Made in Belgium with eggs from the EU. SC2569 M&S plc PO Box 3339 CH99 9QS UK. M&S (Ireland) Ltd PO Box 13022 Dublin 2 Ireland M 2933 9877" S 450 mle CAP ON CBOTTLE Recycle 133669

Allergens: Eggs, Mustard

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E160c - Paprika extract

Ingredient: Colour

Ingredient: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E160c - Paprika extract

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Water-rapeseed-oil, Sugar-pasteurised-egg, Vinegar-modified-maize-starch, Reduced-sodium-salt, Salt-acid, Xanthan-gum-preservative, This-reduced-fat-mayo-contains-50-less-fat-than-our-standard-m-s-classic-mayonnaise, Made-in-belgium-with-eggs-from-the-eu, Sc2569-m-s-plc-po-box-3339-ch99-9qs-uk, M-s, Ltd-po-box-13022-dublin-2-ireland-m-2933-9877-s-450-mle-cap-on-cbottle-recycle-133669
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Non-vegan
Non-vegan ingredients: Pasteurised egg yolk
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Vegetarian status unknown
Unrecognized ingredients: Water-rapeseed-oil, Sugar-pasteurised-egg, Vinegar-modified-maize-starch, Reduced-sodium-salt, Salt-acid, Xanthan-gum-preservative, Made-in-belgium-with-eggs-from-the-eu, Sc2569-m-s-plc-po-box-3339-ch99-9qs-uk, M-s, Ltd-po-box-13022-dublin-2-ireland-m-2933-9877-s-450-mle-cap-on-cbottle-recycle-133669
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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en: Water Rapeseed Oil 29%, Sugar Pasteurised Egg 4.5%, Vinegar Modified Maize Starch, Reduced Sodium Salt (Potassium Chloride), Pasteurised Egg Yolk 1%, Salt Acid (Lactic Acid), Stabiliser (Xanthan Gum Preservative), e200, Flavouring, Colour (Paprika Extract, This Reduced Fat Mayo contains 50% less fat than our standard M&S Classic Mayonnaise, Made in Belgium with eggs from the EU, SC2569 M&S plc PO Box 3339 CH99 9QS UK, M&S, Ltd PO Box 13022 Dublin 2 Ireland M 2933 9877" S 450 mle CAP ON CBOTTLE Recycle 133669)
Water Rapeseed Oil -> en:water-rapeseed-oil - percent: 29

Sugar Pasteurised Egg -> en:sugar-pasteurised-egg - percent: 4.5

Vinegar Modified Maize Starch -> en:vinegar-modified-maize-starch

Reduced Sodium Salt -> en:reduced-sodium-salt

Potassium Chloride -> en:e508 - vegan: yes - vegetarian: yes

Pasteurised Egg Yolk -> en:pasteurised-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent: 1

Salt Acid -> en:salt-acid

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes

Stabiliser -> en:stabiliser

Xanthan Gum Preservative -> en:xanthan-gum-preservative

e200 -> en:e200 - vegan: yes - vegetarian: yes

Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe

Colour -> en:colour

Paprika Extract -> en:e160c - vegan: yes - vegetarian: yes

This Reduced Fat Mayo contains 50% less fat than our standard M&S Classic Mayonnaise -> en:this-reduced-fat-mayo-contains-50-less-fat-than-our-standard-m-s-classic-mayonnaise - labels: en:vegetarian - vegetarian: en:yes

Made in Belgium with eggs from the EU -> en:made-in-belgium-with-eggs-from-the-eu

SC2569 M&S plc PO Box 3339 CH99 9QS UK -> en:sc2569-m-s-plc-po-box-3339-ch99-9qs-uk

M&S -> en:m-s

Ltd PO Box 13022 Dublin 2 Ireland M 2933 9877" S 450 mle CAP ON CBOTTLE Recycle 133669 -> en:ltd-po-box-13022-dublin-2-ireland-m-2933-9877-s-450-mle-cap-on-cbottle-recycle-133669

Nutrition

Missing data to compute the Nutri-Score
Missing nutrition facts

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Could you add the information needed to compute the Nutri-Score? Add nutrition facts

→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (29.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (2.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (4.8%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (15.0g)	Compared to: Mayonnaises
Energy	1,293 kj (309 kcal)	194 kj (46 kcal)	-32%
Fat	29.4 g	4.41 g	-39%
Saturated fat	2.1 g	0.315 g	-44%
Carbohydrates	10.1 g	1.52 g	+80%
Sugars	4.8 g	0.72 g	+68%
Fiber	0.5 g	0.075 g	+7%
Proteins	0.8 g	0.12 g	-15%
Salt	?	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 15.0g

Environment

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 57/100)

Category: Mayonnaise (70% fat and more)

PEF environmental score: 0.45 (the lower the score, the lower the impact)
including impact on climate change: 2.53 kg CO2 eq/kg of product

Stage	Impact
Agriculture	43.6 %
Processing	41.2 %
Packaging	5.8 %
Transportation	6.9 %
Distribution	2.0 %
Consumption	0.5 %

Bonuses and maluses

Origins of ingredients with a high impact

Malus: -5

Environmental policy: -5
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
Unknown	100 %	High
Ireland	0 %	Low

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

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Eco-Score for this product

Impact for this product: D (Score: 37/100)
Product: Mayo Reduced Fat - M&S

Life cycle analysis score: 57
Sum of bonuses and maluses: -20

Final score: 37/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.3 km in a petrol car

253 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Mayonnaise (70% fat and more) (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	27.5 %
Processing	46.8 %
Packaging	9.5 %
Transportation	14.4 %
Distribution	1.6 %
Consumption	0.3 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Unknown	100 %	High
Ireland	0 %	Low

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Data sources

Product added on July 12, 2023, 7:41:37 PM CEST by foodvisor
Last edit of product page on March 18, 2024, 10:13:48 PM CET by roboto-app.
Product page also edited by eamonn1968.

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Mayo Reduced Fat - M&S