PEPERO ALMOND
HEALTH RISK: 75 / 100
Ingredients that cause Health Risks
Sugar
Obesity, type 2 diabetes, cardiovascular disease
Saturated Fats (Palm Oil, Palm Shortening)
Elevated LDL cholesterol, heart disease risk
Refined Flour
Blood sugar spikes, lower fiber → poorer digestive health
Artificial Flavors / Additives
Potential allergenic reactions, unknown long-term metabolic effects
*All risk scores on Your Vending Health are subjective and based on our internal scoring system. Ratings reflect each ingredient’s potential health impact according to available nutrition research, but they are not medical advice. Individual responses to ingredients may vary, and scores should be viewed as general guidance rather than definitive health assessments.
WHAT IS IT
A chocolate-coated biscuit stick snack coated in chocolate flavor cream, with chopped almonds, sugar, refined flour and various fats and additives.
BENEFITS
Almonds add nutty flavor, some healthy fats, fiber, and micronutrients; gives a satisfying combination of crunch + sweetness.
DRAWBACKS
High in sugar; contains saturated/trans fats from vegetable oils; refined flour provides little fiber; multiple additives, flavorings, and preservatives; portion‐control matters.
INGREDIENTS
SCORE
CONSUMER NOTE
RESEARCH SUBTEXT
Wheat Flour30Provides bulk and structure; refined, not whole grain.Refined grains often have less fiber and nutrients, may spike blood sugar more than whole grains.
Almonds15Adds texture, flavor, some healthy fats & protein.Nuts are typically heart-healthy; almonds have beneficial monounsaturated fats and vitamin E.
Sugar80Adds sweetness; major contributor to calorie load.High added sugar intake is strongly associated with obesity, type 2 diabetes, metabolic syndrome.
Cocoa Mass / Chocolate50
Provides chocolate flavor; contains cocoa which has some beneficial compounds.
Cocoa has flavonoids (antioxidants) that may benefit heart health; but chocolate also comes with sugar and fats.
Vegetable Fat (Palm Oil, Sunflower Oil, etc.)
65
Used for texture, to keep chocolate smooth; saturated fats present.
High intake of saturated fats linked with elevated LDL cholesterol, possible cardiovascular risks; palm oil also has environmental concerns in addition to health.
Palm Shortening / Palm Olein
65
Adds richness and mouthfeel but high in saturated fat.
Saturated fats increase risk for heart disease; processed fats often less favorable than unsaturated fats.
Lactose / Milk Powders / Butter Fat
40
Adds creaminess/taste; provides some protein and minerals.
Dairy provides calcium and protein; but also saturated fat; potential lactose intolerance in some people.
Egg
30
Minor component; helps with texture, binding.
Eggs are good protein source; allergy risk if sensitive; saturated fat modest.
Emulsifiers / Lecithin / Artificial Flavors / Vanillin etc.
50
Makes texture smooth, adds flavors; many additives.
Flavorings and emulsifiers are often misc, may cause sensitivities; “artificial flavor” is vague; regulation ensures safety but long-term exposure effects are less clear.
Salt30
Enhances flavor.
Many people already get sufficient sodium; excess can contribute to blood pressure issues.