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Tarte feuilletée vergeoise aux poires -
Tarte feuilletée vergeoise aux poires -
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Barcode: 0000367045591 (EAN / EAN-13) 000367045591 (UPC / UPC-A)
Categories: Snacks, Sweet snacks, Biscuits and cakes, Biscuits, Sweet pies, Fruit tarts, Pies, Tartlets, Pear pies, Tartlet biscuits with fruit preparation
Countries where sold: France
Matching with your preferences
Health
Ingredients
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57 ingredients
French: Tarte: Poires 33%, OEUFS, farine de BLE, sucre, eau, matiere grasse vegetale (graisses et huiles vegetales en fetat ou hydrogenees: palme colza, eau, sel, emulsifiant: E471, correcteurs d'acidite: E270-E330, conservateur: E202, colorant: E160a, arome), amidon modifie de pomme de terre, poudre de lactoserum*. lactose*, poudre de LAIT ecreme, stabilisants: E450-E339-E327-E420-E463, sel, aromes, colorant: E160a, emulsifiants: E472e-E472b-E322(SOJA). proteines de LAIT, acidifiant: E330, antioxydant: E300. Nappage: eau, sirop de glucose, sucre, gelifiant: E440. acidifiant: E330, conservateur : £202. antioxydant: E223 (SULFITES). * dont LAIT amandes.Allergens: Eggs, Gluten, Milk, Soybeans, Sulphur dioxide and sulphites
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E14XX - Modified Starch
- Additive: E160a - Carotene
- Additive: E322 - Lecithins
- Additive: E327 - Calcium lactate
- Additive: E420 - Sorbitol
- Additive: E440 - Pectins
- Additive: E450 - Diphosphates
- Additive: E463 - Hydroxypropyl cellulose
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
- Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
- Ingredient: Colour
- Ingredient: Emulsifier
- Ingredient: Flavouring
- Ingredient: Gelling agent
- Ingredient: Glucose
- Ingredient: Glucose syrup
- Ingredient: Lactose
- Ingredient: Milk proteins
- Ingredient: Whey
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.
Additives
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E160a - Carotene
Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.Source: Wikipedia
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E202 - Potassium sorbate
Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.
It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.
Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.
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E223 - Sodium metabisulphite
Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.Source: Wikipedia
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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
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E322 - Lecithins
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
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E327 - Calcium lactate
Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.Source: Wikipedia
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E330 - Citric acid
Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.
It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.
Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.
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E339 - Sodium phosphates
Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.Source: Wikipedia
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E420 - Sorbitol
Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.Source: Wikipedia
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E440 - Pectins
Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.
Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.
Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.
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E450 - Diphosphates
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
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E463 - Hydroxypropyl cellulose
Hydroxypropyl cellulose: Hydroxypropyl cellulose -HPC- is a derivative of cellulose with both water solubility and organic solubility. It is used as an excipient, and topical ophthalmic protectant and lubricant.Source: Wikipedia
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E471 - Mono- and diglycerides of fatty acids
Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.
These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.
It is generally considered safe for consumption within established regulatory limits.
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E471, E160a, E160a, E472e, E472b
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Non-vegan
Non-vegan ingredients: Egg, Whey powder, Lactose, Skimmed milk powder, Milk proteinsSome ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:tarte, fr:graisses-et-huiles-vegetales-en-fetat-et-hydrogenees, fr:palme-colza, fr:202, fr:dont-lait-amandesSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
fr: Tarte (Poires 33%), OEUFS, farine de BLE, sucre, eau, matiere grasse vegetale (graisses et huiles vegetales en fetat et hydrogenees (palme colza), eau, sel, emulsifiant (e471), correcteurs d'acidite (e270), e330, conservateur (e202), colorant (e160a), arome), amidon modifie de pomme de terre, poudre de lactoserum, lactose, poudre de LAIT ecreme, stabilisants (e450), e339, e327, e420, e463, sel, aromes, colorant (e160a), emulsifiants (e472e), e472b, e322, proteines de LAIT, acidifiant (e330), antioxydant (e300, Nappage), eau, sirop de glucose, sucre, gelifiant (e440, acidifiant), e330, conservateur (£202, antioxydant), e223, dont LAIT amandes- Tarte -> fr:tarte - percent_min: 33 - percent_max: 33
- Poires -> en:pear - vegan: yes - vegetarian: yes - percent_min: 33 - percent: 33 - percent_max: 33
- OEUFS -> en:egg - vegan: no - vegetarian: yes - percent_min: 2.16129032258065 - percent_max: 33
- farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.13333333333333 - percent_max: 33
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
- matiere grasse vegetale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.2096774193548
- graisses et huiles vegetales en fetat et hydrogenees -> fr:graisses-et-huiles-vegetales-en-fetat-et-hydrogenees - percent_min: 0 - percent_max: 16.2096774193548
- palme colza -> fr:palme-colza - percent_min: 0 - percent_max: 16.2096774193548
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.10483870967742
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.40322580645161
- emulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4.05241935483871
- e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.05241935483871
- correcteurs d'acidite -> en:acidity-regulator - percent_min: 0 - percent_max: 3.33333333333333
- e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
- e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
- conservateur -> en:preservative - percent_min: 0 - percent_max: 2.38095238095238
- e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
- colorant -> en:colour - percent_min: 0 - percent_max: 2.08333333333333
- e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.08333333333333
- arome -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.85185185185185
- graisses et huiles vegetales en fetat et hydrogenees -> fr:graisses-et-huiles-vegetales-en-fetat-et-hydrogenees - percent_min: 0 - percent_max: 16.2096774193548
- amidon modifie de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.9677419354839
- poudre de lactoserum -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10.8064516129032
- lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.26267281105991
- poudre de LAIT ecreme -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.10483870967742
- stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 7.20430107526882
- e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.20430107526882
- e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.48387096774194
- e327 -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.89442815249267
- e420 -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.40322580645161
- e463 -> en:e463 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.98759305210918
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.63133640552995
- aromes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.32258064516129
- colorant -> en:colour - percent_min: 0 - percent_max: 4.05241935483871
- e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.05241935483871
- emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.81404174573055
- e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.81404174573055
- e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.60215053763441
- e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.4125636672326
- proteines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.24193548387097
- acidifiant -> en:acid - percent_min: 0 - percent_max: 3.08755760368664
- e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.08755760368664
- antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 2.94721407624633
- e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94721407624633
- Nappage -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.47360703812317
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.81907433380084
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.70161290322581
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.59354838709677
- gelifiant -> en:gelling-agent - percent_min: 0 - percent_max: 2.59354838709677
- e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.59354838709677
- acidifiant -> en:acid - percent_min: 0 - percent_max: 1.29677419354839
- e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.40143369175627
- conservateur -> en:preservative - percent_min: 0 - percent_max: 2.40143369175627
- £202 -> fr:202 - percent_min: 0 - percent_max: 2.40143369175627
- antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.20071684587814
- e223 -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.23581757508343
- dont LAIT amandes -> fr:dont-lait-amandes - percent_min: 0 - percent_max: 2.23581757508343
Nutrition
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Missing data to compute the Nutri-Score
Missing nutrition facts
⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Pear pies Fat ? Saturated fat ? Carbohydrates ? Sugars ? Fiber ? Proteins ? Salt ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 33 %
Environment
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Eco-Score C - Moderate environmental impact
⚠️ Select a country in order to include the full impact of transportation.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
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Average impact of products of the same category: B (Score: 75/100)
Category: Biscuit (small tart), with fruit covering
Category: Biscuit (small tart), with fruit covering
- PEF environmental score: 0.31 (the lower the score, the lower the impact)
- including impact on climate change: 2.29 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Missing packaging information for this product
Malus: -15
⚠️ The information about the packaging of this product is not filled in.⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
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Eco-Score for this product
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Impact for this product: C (Score: 55/100)
Product: Tarte feuilletée vergeoise aux poires -
Life cycle analysis score: 75
Sum of bonuses and maluses: -20
Final score: 55/100
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Carbon footprint
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Equal to driving 1.2 km in a petrol car
229 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (small tart), with fruit covering (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Data sources
Product added on by kiliweb
Last edit of product page on by annelotte.
Product page also edited by openfoodfacts-contributors, roboto-app, teolemon, yuka.WEk0ZUtZY2VxK2dUcGZZU3B4RDEzc2xsMnJhTlJVTzRBTU1qSVE9PQ.