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Alpino

Alpino Chocolate Peanut Butter Smooth

Name: Alpino Chocolate Peanut Butter Smooth
Brand: Alpino

Use in moderation Not on SafeShelf

NOVA 4high fiberno trans fatno artificial coloursno artificial flavoursultra-processedlactose-freegluten-freepregnancy-safeenjoy in moderation

Serving

32 g

Pack

1000 g

Ingredients

Barcode

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01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 4 ingredients shown

Caution4 of 4 ingredients

Roasted PeanutCaution

Chocolate (Natural Cocoa, Cocoa Butter, Brown Sugar)Caution

SaltCaution

Emulsifier (E471-100% Plant Base)Caution

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

5/6

claims fully supported

“26% Protein”true

Nutrition data confirms 26 g protein per 100 g, which equals exactly 26% by weight.

“Roasted Peanuts”true

Ingredient list confirms roasted peanuts as the primary ingredient at 86% of the product.

“Natural Cocoa”true

The ingredient dossier identifies natural cocoa (cocoa powder) as a component within the 13% chocolate sub-blend; no alkalization or artificial processing is indicated.

“Brown Sugar”true

Brown sugar is declared as a sub-ingredient within the chocolate component; added sugar is confirmed at 8.5 g/100 g in the nutrition panel.

“Best Quality Peanuts from Junagadh”unverified

The Junagadh origin is confirmed in rawLabelData (peanutOrigin field). However, 'best quality' is a subjective superlative marketing assertion with no third-party quality certification or grading standard cited in any of the four data sources.

“Smooth”true

Confirmed as the official variant descriptor in product metadata; denotes texture and is consistent with the product description.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

High protein content at 26 g per 100 g
Good dietary fibre at 7 g per 100 g
Zero trans fat confirmed on label
Low sodium at 70 mg per 100 g
No artificial colours or flavours detected
Predominantly whole-food base: 86% roasted peanuts

Working against

NOVA 4 ultra-processed due to emulsifier E471
Contains 8.5 g added sugar per 100 g (brown sugar)
High saturated fat at 11 g per 100 g
E471 may contain genotoxic glycidyl fatty acid ester contaminants
Peanuts carry aflatoxin contamination risk if sourcing not controlled
Chocolate contributes cadmium — a concern for regular high-volume consumption

Who should approach with care

Nut Allergy — The product is 86% roasted peanuts; roasting dramatically increases IgE-binding capacity of major peanut allergens (Ara h 1, Ara h 2, Ara h 3), making this product a life-threatening anaphylaxis risk for peanut-allergic individuals.

Infants — Infants require physician-guided peanut introduction protocols to manage sensitisation risk, and cocoa-derived methylxanthines (caffeine, theobromine) are not recommended for young infants who lack the metabolic capacity to process them.

Children — Peanut allergy risk is disproportionately high in children, cocoa contributes cadmium that can approach tolerable weekly intake thresholds in young age groups, and added sugar promotes dental caries and excess weight gain per WHO guidance.

Pregnancy — Caffeine and theobromine from cocoa cross the placenta (high intake is discouraged by WHO/EFSA), peanut anaphylaxis carries risk for mother and fetus, and excess sodium from salt may exacerbate gestational hypertension risk.

Lactation — Caffeine and theobromine from cocoa powder are secreted into breast milk and may cause irritability or sleep disturbances in nursing infants.

Diabetes — Brown sugar (sucrose) raises blood glucose similarly to white sugar and worsens insulin resistance; cocoa butter's caloric density and the product's added sugar content require careful accounting in diabetic meal plans.

Hypertension — Sodium from salt directly and continuously raises blood pressure in a dose-response manner with no threshold, as confirmed by EFSA and WHO; high saturated fat from cocoa butter also contributes to endothelial dysfunction.

Kidney Disease — Impaired kidneys cannot efficiently excrete excess sodium, causing fluid retention and accelerated renal decline (WHO/FDA); cocoa's high oxalate content and cadmium accumulation further burden compromised renal tissue.

Heart Disease — Salt promotes fluid retention and raises cardiac workload (WHO links sodium to 1.89 million deaths/year); saturated fat from cocoa butter can raise LDL, and E471 from hydrogenated oil sources may carry residual trans fatty acids.

Liver Disease — Peanuts are susceptible to aflatoxin B1 contamination (IARC Group 1 carcinogen); individuals with pre-existing liver disease face elevated susceptibility to aflatoxin-related hepatic injury if mycotoxin limits are not rigorously controlled.

Migraine — Chocolate and cocoa powder both contain phenylethylamine, caffeine, and theobromine — all commonly cited dietary triggers for migraine episodes in susceptible individuals.

Ibs — Peanuts contribute FODMAPs and high fat; cocoa stimulates gastrointestinal motility via caffeine and theobromine; and high sucrose intake can worsen symptoms via fructose malabsorption — all known IBS aggravators.

Gout — Brown sugar's sucrose is hydrolysed to fructose, which increases hepatic uric acid production and can precipitate gout flares with habitual high-sugar intake.

Ibd — Cocoa butter is a high-fat ingredient that may exacerbate fat malabsorption and gastrointestinal symptoms in individuals with active inflammatory bowel disease.

The full analysis

Alpino Chocolate Peanut Butter Smooth is primarily bought by fitness-conscious consumers and families looking for a protein-rich, flavourful spread. At its core the product is mostly roasted peanuts — a nutritious whole food — but the addition of E471 (mono- and diglycerides of fatty acids) pushes it into the ultra-processed NOVA 4 bracket. It delivers a genuinely high protein content (26 g/100 g), meaningful dietary fibre (7 g/100 g), and zero trans fat, but also carries 8.5 g of added sugar per 100 g (from brown sugar in the chocolate component) and 11 g of saturated fat; the single most useful thing a curious consumer should know is that despite the largely clean-looking ingredient list, the presence of emulsifier E471 classifies this as ultra-processed, and the added sugar and saturated fat load deserve attention for anyone managing metabolic health.

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Analysis

Independently researched